Golden Pan-Fried Crab Cakes

These crab cakes remind me of summer evenings when the kitchen smells like the ocean and everyone gathers around the table.

You’ll find yourself making these crab cakes again and again because they come together so quickly and taste like you spent hours in the kitchen.

Why I keep making this Crab Cakes week after week

The beauty of these crab cakes lies in their simplicity. I can have them on the table in under forty minutes, and they never disappoint my family.

You get all that sweet crab flavor without breaking the bank by using quality canned crabmeat.

The texture stays tender inside while developing that perfect golden crust outside.

My kids always ask for seconds when I make these alongside my irresistible creamy pumpkin soup for a cozy dinner, or paired with the perfect spaghetti with tuna and white beans when we want something special.

What goes into my Crab Cakes

• 14 ounces lump crabmeat (canned, well-drained) – Press out every bit of liquid you can manage; soggy crab cakes are nobody’s friend
• 1 large egg, beaten – This holds everything together without making them heavy
• 3 tablespoons mayonnaise – I prefer full-fat for the best texture and binding power
• 2 green onions, finely chopped – The white and light green parts only; save the dark tops for garnish
• 1/2 cup panko breadcrumbs – Regular breadcrumbs work too, but panko gives better texture
• 2 tablespoons fresh parsley, chopped – Adds color and freshness
• 1 tablespoon fresh lemon juice – Always use fresh; bottled just doesn’t taste the same
• 1/2 teaspoon hot sauce – I use Frank’s, but any favorite will do
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying

My Method for Crab Cakes

1. Mix the binding ingredients in a large bowl. Whisk together the beaten egg, mayonnaise, lemon juice, and hot sauce until smooth. This creates the base that holds your crab cakes together perfectly.
2. Add the aromatics and seasonings. Stir in the chopped green onions, parsley, salt, and pepper. Let this mixture sit for about 2 minutes so the flavors start to meld.
3. Fold in the crabmeat gently. Add the drained crabmeat and use a fork to combine, being careful not to break up the larger pieces too much. You want some texture in your crab cakes.
4. Add breadcrumbs gradually. Sprinkle in the panko breadcrumbs and fold just until the mixture holds together when squeezed. If it feels too wet, add another tablespoon of breadcrumbs.
5. Shape into patties. Using slightly damp hands, form the mixture into 8 patties about 3 inches across. Place them on a plate and refrigerate for 15 minutes to help them firm up.
6. Heat the oil in a large non-stick skillet over medium heat. The oil should shimmer but not smoke when you add the patties.
7. Cook the first batch. Add 4 patties to the pan, leaving space between each one. Cook for 4-5 minutes until the bottom turns golden brown and crispy.
8. Flip carefully using a thin spatula. Cook the other side for another 4-5 minutes until golden. The crab cakes should sound slightly crispy when you tap them with the spatula.
9. Repeat with remaining patties and serve immediately while they’re still warm and crispy outside.

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My kitchen secrets for getting this Crab Cakes just right

The secret to crab cakes that stay together is removing every drop of moisture from your crabmeat. I spread it on paper towels and press down firmly before mixing.

Don’t overmix once you add the breadcrumbs. I learned this the hard way when my first batch turned out dense and tough instead of light and flaky.

If you’re nervous about them falling apart, pop the shaped patties in the freezer for 10 minutes before cooking. This firms them up just enough to make flipping easier without affecting the texture.

Can I make these Crab Cakes ahead of time?

You can absolutely prepare the patties up to 24 hours in advance.

Just cover them tightly and refrigerate until you’re ready to cook. They’ll actually hold together better after chilling overnight.

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What’s the best way to reheat leftover Crab Cakes?

I reheat leftover crab cakes in a 350°F oven for about 8-10 minutes. This brings back some of that crispy exterior without drying them out like the microwave does.

Can I bake these instead of frying?

Yes! Brush the tops with a little olive oil and bake at 400°F for about 12-15 minutes, flipping once halfway through.

They won’t be quite as crispy, but they’re still wonderful.

Are these suitable for freezing?

You can freeze the uncooked patties for up to 2 months. Freeze them individually on a baking sheet first, then transfer to a freezer bag.

Cook directly from frozen, adding 2-3 extra minutes per side.

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My favorite occasions to make Crab Cakes

These crab cakes have become our go-to for Sunday brunch when the whole family gathers around the table. I serve them with a simple green salad and watch everyone’s faces light up with that first bite.

They’re also perfect for entertaining because you can shape them ahead of time and just pop them in the pan when guests arrive.

The smell of them cooking always draws people into the kitchen for good conversation while we wait.