The Ultimate Crab Cakes

The Ultimate Crab Cakes

Seared to crispy perfection on the outside, tender and flavorful on the inside — every bite of the Ultimate Crab Cakes is heaven to your taste buds. This simple yet elegant recipe makes a show-stopping addition to any meal.
Years ago, when my husband and I were dating, he used to make crab cakes for me, and I absolutely loved them. Now, I make them for him! I’ve added my own twist to his original recipe, and they are beyond delicious. I used to tell him that he made the best crab cakes and now he tells me the same thing, so we’ve come a full circle.
Although, it is possible that he tells me mine are the best to ensure that I keep making them for him… Either way, these crab cakes are seriously incredible. If you decide to give this recipe a try, please let me know in the comments how it turns out!
These delicious crab cakes work perfectly as a snack, appetizer, or even the main course at your next dinner party. No matter how and when you decide to enjoy them, I guarantee they’ll be a hit.
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Snack


  • 16 oz Phillips crab lumps
  • 1 egg
  • 1 cup Panko breadcrumbs
  • 1 stalk stalk of cilantro
  • 1 sprig sprig of green onion
  • ½ small white onion finely chopped
  • 2 tbsp  mayonnaise
  • 1 tbsp  melted butter
  • 1 tbsp  Dijon mustard
  • 1 tbsp  lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder


  • Preheat the oven to 400°F. Combine the egg, mayonnaise, butter, Dijon mustard, and lemon juice in a small bowl, then set aside.
  • In a large bowl, thoroughly combine crab lumps, green onions, chopped onions, cilantro, Old Bay, garlic powder, and Panko breadcrumbs.
  • Add the wet ingredients from the small bowl to the dry ingredients in the large bowl and combine well.
  • Form 6-8 even patties and transfer to a baking tray, then cover and let cool for 30 minutes in the refrigerator.
  • Lightly oil a frying pan over medium heat. Once hot, gently place the patties onto the pan and sear for 1-2 minutes on each side. You’ll need to do this in two batches to ensure that the patties have enough room to breathe, so sear 3-4 at a time.
  • Transfer the crab cakes to a lined baking sheet and bake in the oven for 15 minutes. Serve with the sauce of your choice and enjoy!


Serving, Storage, and Substitution Tips
● Serve these crab cakes with my delicious Spicy Aioli Sauce (insert link) or the tartar sauce of your choice.
● To serve this dish as a main course, try pairing it with a light salad or roasted veggies and potatoes.
● If you aren’t a fan of cilantro, you can substitute it for another fresh herb like parsley.
● Fresh lemon juice is preferred, but you can also use lemon juice concentrate if you don’t have fresh lemons on hand.
● To store these crab cakes, you can seal them in an airtight bag and keep them in the fridge for up to 3-4 days or in the freezer for up to 1 month.


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