Appetizers | Entree | Grocer to Table

Super Easy Crab Cakes

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Crab cakes make a delicious appetizer for your parties or a perfect dinner, served with a side salad! The most delicious part of the cakes is the crab itself! Helped a bit by the lemon!

Crab cakes on green platter.Pin
Easy Crab Cakes

Crab cakes are a staple food in the Chesapeake Bay region of Maryland. You can not walk in to a restaurant and not see them on the menu. Since we rarely get down to that area, we make them at home a few times a year, to treat ourselves.

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What you need

  • lump crab meat
  • celery
  • chives
  • lemon juice
  • parsley
  • panko bread crumbs
  • tarragon
  • mayonnaise
Ingredients for crab cakes panko, tarragon, crab, chives, celery, parsley, lemon, mayoPin

How to make crab cakes

  1. Chop up some of the crab, leaving about a third of it in large chunks.
  2. Chop vegetables.
  3. place all ingredients in large mixing bowl.
  4. Mix gently, but thoroughly.
  5. Form patties. Press into panko.
  6. Let cakes set up for at least 30 minutes, lightly covered in refrigerator.
  7. Fry in shallow oil until golden brown.
Crab meat chopped on board. Veges chopped on board. Ingredeints in bowl. Mixed up ingredients. Patties dipped in breading. Cakes on a plate. Cakes frying in pan.Pin

If you don’t want to dip these in a hot and spicy sauce, I suggest adding some heat to the crab mix. 1-2 tsp of hot sauce, 1/2-1 tsp of cayenne or chili powder, or Old Bay seasoning.

Cakes on green serving tray on bed of lettuce.Pin

What sauces to use

Bold or spicy sauces really compliment the crab cakes.

Cakes on green serving tray on bed of lettuce with hand dipping into sauce.Pin

Other Delicious Appetizers

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That’s how easy it is to make these easy Crab Cakes. Thanks for stopping by today!

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Binky’s SignaturePin
carb cakes on bed of lettuce with lemons

Super Easy Crab Cakes

Crab cakes make a delicious appetizer for your parties or a perfect dinner, served with a side salad! The most delicious part of the cakes is the crab!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Appetizer, entree
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 cakes
Calories: 207kcal
Author: Beth Neels
Cost: $30


  • 1 lb lump crab meat
  • 1 stalk celery
  • 1/4 cup chives
  • juice of 1/2 of a lemon
  • 2 tsp fresh parsley
  • 1 tsp tarragon dried or 2 tsp fresh
  • 1/2 cup panko bread crumbs plus more for coating cakes.
  • 3/4 cup mayonnaise
  • salt and pepper to taste
  • Olive oil for frying


  • Chop 2/3 of the crab into medium chunks. Leave 1/3 in large chunks.
  • Chop herbs and vegetables, finely.
  • Add all ingredients to mixing bowl.
  • Gently, but thoroughly mix.
  • Make cakes in whatever size you like. Mine were about 3 ounces each.
  • Press each cake into panko so that the panko sticks.
  • Place on a plate. Refrigerate for at least 2 hours to let the panko soak up the liquids and bind, and for the flavors to meld.
  • Shallow fry in cast iron pan in oil.
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It’s important to let the cakes rest in the refrigerator to let the breading bind.
Serve with comeback sauce, tartar sauce or cocktail sauce.
Crab cakes can be assembled and frozen. Freeze in a single layer on a tray and then place in freezer bags. Freeze up to 3 months. To reheat, brush cakes with oil or melted butter and bake at 400°F for 20-30 minutes until golden brown and hot.
Cooked crab cakes can be frozen and reheated. Bake at 400°F from frozen for about 20 minutes, until hot.


Serving: 3ounces | Calories: 207kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 639mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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Originally published 3/19/20


  1. going to try these tonight…does the 1/2 cup of Panko go in
    with rest of ingredients, and then add’l Panko to coat them?

    1. Yes, I’m sorry, I’ll specify that in the recipe card! Thanks for checking out the recipe, Marilyn. Let me know how you like them!

      1. thank you Beth…will definitely let u know…i have an every other week
        delivery from “Imperfect Produce”…if you’re not familiar with them,
        they sell & deliver produce that is not perfect enough (in someone’s
        opinion) to sell to grocery stores…i always get an organic package, &
        they have recently started selling non-produce items, so i ordered some
        crab that was flash frozen & am trying it out…obviously, it doesn’t look
        as good as fresh, but i’m hoping your recipe will give it the best shot 😀

        1. Where I live, we can only get crab frozen. If only we weren’t land locked, lol! I will have to check out Imperfect Produce. Thanks!

  2. 5 stars
    As a Marylander now, I can attest to the importance of having a great crab cake recipe. Thanks so many for sharing an easy version!

    1. I’ve made them in the air fryer too! They are delicious there too! Thanks for trying them and letting me know Alisa!

  3. 5 stars
    I can never get enough crab cakes and these ones look so crisp and golden. Can’t wait to give this recipe a try.

  4. 5 stars
    My husband loves crab cakes but I’ve always been too scared to make them because they seemed so complicated! Thank you for this easy recipe!

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