Crab Cakes with Very Little Filler
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Crab, barely held together, which is the whole point. Thirty minutes in the fridge keeps the cakes in one piece, then they sizzle in butter and oil, and lemon goes over the top.
The short version
Fold lump crab gently into a mayo, egg and mustard mix with cracker crumbs. Shape six cakes, chill 30 minutes, then sear in butter and oil, about 4 minutes a side. Serve with lemon.
What makes ours better
what we fixed so you don’t have to
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Use crushed saltines instead of bread crumbs. Crackers are salty and dry, so a small amount soaks up the binder without tasting like bread.
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Chill the cakes for 30 minutes. Cold cakes hold their shape in the pan. Skip it and the cakes fall apart when you flip.
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Add Worcestershire and Dijon. Two small savory spoonfuls make the crab taste more like itself without adding a flavor of their own.
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Sear in butter and a little oil. Butter browns the crust and tastes like crab's best friend; the oil keeps the butter from burning.
What you need
the usual suspects
- Egg1 large
- Mayonnaise¼ cup
- Dijon mustard2 teaspoons
- Seafood seasoning1 teaspoon
- Lemon1 large
- Chopped fresh parsley1 tablespoon
- Lump crabmeat1 pound
- Saltine cracker crumbs⅔ cup
Crab cakes
To cook
yes, all of the butter
Steps
deep breath. you’ve got this.
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Mix the binder
In a large bowl, whisk the egg, mayonnaise, mustard, Worcestershire, seafood seasoning, lemon juice, parsley and salt until smooth.
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Fold in the crab
Add the crabmeat and cracker crumbs. Fold with a rubber spatula until just combined, turning the bowl as you go. The lumps should stay mostly whole and the mix will look loose.
Don't stir. Stirring breaks the lumps you paid for.
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Shape the cakes
Scoop 1/2-cup mounds onto a parchment-lined plate. Pat each into a thick cake about 3 inches wide, tucking in any stray crab.
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Chill
Cover and refrigerate for at least 30 minutes and up to 8 hours. The binder firms up and the cakes hold together.
About 30 min. Cook mode has a timer for this step.
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Sear the first side
Heat the butter and oil in a large nonstick or cast-iron skillet over medium heat until the foam subsides. Add 3 cakes and reduce the heat to medium-low. Cook without moving them until deep golden brown on the bottom, about 4 minutes.
About 4 min. Cook mode has a timer for this step.
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Flip and finish
Flip with a wide spatula and cook another 4 minutes, until browned and hot through. Wipe the pan, add a little more butter, and cook the second batch. Serve hot with lemon wedges.
Flip once. The more you poke them, the more they crumble.
About 4 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Fresh lump or jumbo lump crab from the refrigerated seafood case is best. Pasteurized canned crab works; drain it well and squeeze out the excess liquid.
- Make the cakes up to 8 hours ahead and keep them chilled. They freeze raw for 2 months; cook from frozen, 6 minutes a side over medium-low.
- To skip the flipping, bake on a greased sheet pan at 450°F for 12 to 14 minutes. You get a lighter crust.
- Serve with a quick sauce of mayonnaise, lemon juice, a little mustard and chopped pickles.
- Storage. Cooked cakes keep in the fridge 3 days. Reheat in a 350°F oven on a sheet pan for 10 minutes. Raw cakes freeze up to 2 months.
Questions, answered
the questions my cousins text me
Why do my crab cakes fall apart?
Usually they weren't chilled, were stirred too much, or were flipped too early. Chill the shaped cakes 30 minutes and let a deep crust form before you flip.
What kind of crab meat is best for crab cakes?
Lump crabmeat, either fresh or pasteurized refrigerated. Jumbo lump is nice but costs more and gets broken up anyway. Skip claw meat for a firmer, less sweet cake.
Can I use panko instead of saltines?
Yes, use 1/2 cup. Panko is crunchier and a bit more noticeable, so the cakes taste slightly more like breading.
Can I bake crab cakes instead of frying?
Yes. Bake at 450°F on a well-greased sheet pan for 12 to 14 minutes until browned on top. They won't have as crisp a bottom.
Can I make crab cakes ahead of time?
Shape them up to 8 hours ahead and keep them covered in the fridge. Cook straight from the fridge.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
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Published October 28, 2026.