The short answer: for an easy crab cake recipe, gently mix 1 pound of lump crab with 1 egg, ¼ cup mayonnaise, mustard, Old Bay, lemon and about ½ cup of crushed crackers. Shape 8 cakes, chill 30 minutes, then pan-fry 3 to 4 minutes per side until golden and 160°F in the center.
- Key numbers: 1 lb crab · 1 egg · ½ cup crumbs · 8 cakes · 30-minute chill · 400°F for 12 to 15 minutes if baking
- Party size: shape 16 to 20 minis from the same batch for an appetizer tray
- Free and paid next step: get the free holiday budget starter kit (we email it to you), or plan the menu with the Christmas Budget & Gift Planner ($4.99).
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Amounts and times in this crab cake recipe were checked November 4, 2026. The sections below cover ingredients, mixing and shaping, three cooking methods, sauces, party planning, budget tips and storage.
Crab cake ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Lump crab meat | 1 pound | Picked over for shell bits |
| Egg | 1 large, beaten | The main binder |
| Mayonnaise | ¼ cup | |
| Dijon mustard | 1 teaspoon | |
| Worcestershire sauce | 1 teaspoon | |
| Old Bay seasoning | 1 to 1½ teaspoons | Or paprika, celery salt and pepper |
| Lemon juice | 1 tablespoon | Plus wedges to serve |
| Fresh parsley | 2 tablespoons, chopped | |
| Crushed saltine crackers or panko | About ½ cup | Add just enough to hold |
| Butter and neutral oil | 1 tablespoon each | For pan-frying |
How to make crab cakes
- Pick over the crab. Spread it on a plate and feel for bits of shell without breaking up the lumps.
- Mix the binder. In a large bowl, whisk the egg, mayonnaise, mustard, Worcestershire, Old Bay, lemon juice and parsley.
- Fold gently. Add the crab and crumbs and fold with a spatula just until combined. Overmixing shreds the lumps.
- Shape. Form 8 cakes about 1 inch thick, or 16 to 20 minis for appetizers. Set them on a lined tray.
- Chill. Refrigerate at least 30 minutes so they firm up and hold together in the pan.
- Cook. Use one of the methods below until golden and 160°F in the center, the safe temperature for dishes made with egg.
Pan-fried, baked or air fryer crab cakes
| Method | Temperature | Time |
|---|---|---|
| Pan-fried | Medium-high, butter plus oil | 3 to 4 minutes per side |
| Baked | 400°F on an oiled sheet pan | 12 to 15 minutes, flip halfway |
| Air fryer | 375°F, lightly oiled basket | 8 to 10 minutes, flip halfway |
| Minis, baked | 400°F | 10 to 12 minutes |
Baking is the easiest choice for a crowd because every cake cooks at once and the stovetop stays free. Mini crab cakes on a platter are a strong addition to any Christmas appetizers spread.
Sauces for crab cakes
- Quick lemon sauce: ½ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon and a pinch of Old Bay.
- Tartar sauce: mayonnaise, chopped pickles or relish, lemon juice and dill.
- Remoulade: mayonnaise, Creole mustard, a little hot sauce, paprika, capers and garlic.
- Cocktail sauce: ketchup, prepared horseradish and lemon.
Buying and handling crab safely
Most stores sell pasteurized crab meat in tubs in the refrigerated seafood case. Keep it cold and use it soon after opening. The FDA's guide to selecting and serving seafood safely recommends buying seafood that is refrigerated or displayed on a thick bed of ice and getting it home to the fridge fast. Use clean hands and boards when mixing, since the binder has raw egg; the FDA explains egg safety basics.
Crab cakes for a party or holiday dinner
Crab cakes work as a starter, a main or part of a seafood spread with shrimp recipes and other easy appetizers. For a different seafood party dish served warm with nori, try our sushi bake recipe. Set a bowl of tartar sauce beside the platter so guests can dip.
- Main dish: 2 cakes per person with a salad and roasted vegetables.
- Appetizer: 1 to 2 minis per person when there are other bites.
- Make ahead: shape them the day before and bake right before guests arrive.
See our Christmas dinner ideas for menus that include a seafood course.
Keeping a seafood dish on budget
Crab is a splurge, so plan it into the season's spending rather than adding it at the checkout.
- Mix grades: use lump crab for the cakes and save jumbo lump for when it is on sale.
- Stretch it: minis go further than full-size cakes on a party table.
- Set a number first: our holiday budget guide and hosting Christmas dinner on a budget show how to set a food budget before you shop.
- Shop with a list: more ideas in how to grocery shop on a budget.
Storing leftover crab cakes
Refrigerate cooked crab cakes within 2 hours. USDA says leftovers keep 3 to 4 days in the refrigerator. Reheat them in a 350°F oven or an air fryer for 5 to 8 minutes, until hot all the way through, so the crust stays crisp.
Plan the menu and the spending
- Christmas Budget & Gift Planner, $4.99. Holiday budget, menu planner and grocery list pages in one printable.
- Holiday Season Bundle, $15.99 (
$25.94bought separately). The Christmas planner plus a meal planner for hosting and four more holiday money printables. - Family Recipe Binder, $6.99. Fillable recipe pages and cards for the dishes you make every year.
Browse every holiday planner and printable in our holiday shop.
Want a cold mayo mix instead of fried patties? Try crab salad.
For a chilled seafood starter, serve shrimp cocktail in small batches and keep the rest refrigerated until needed.
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Frequently asked questions
What is the best crab meat for a crab cake recipe? Lump or jumbo lump crab meat gives the big, sweet pieces people expect in a crab cake. Backfin is a good lower-cost middle ground, and claw meat has more flavor but a darker color and smaller shreds.
How do you keep crab cakes from falling apart? Use just enough binder, mix gently so the lumps stay whole and chill the shaped cakes for at least 30 minutes before cooking. A hot pan and only one flip also help them hold together.
Should crab cakes be fried or baked? Pan-frying gives the crispiest crust in about 8 minutes. Baking at 400°F for 12 to 15 minutes uses less fat and is easier for a crowd, and an air fryer at 375°F takes about 10 minutes.
What temperature should crab cakes be cooked to? Because the binder contains raw egg, cook crab cakes until the center reaches 160°F, the safe temperature for egg dishes. They should be golden outside and hot all the way through.
What sauce goes with crab cakes? Tartar sauce, remoulade and a simple lemon and mayo sauce are the classics. Cocktail sauce, aioli and a squeeze of fresh lemon also go well with the sweet crab.
Can you make crab cakes ahead of time? Yes, you can make crab cakes ahead of time. Shape the crab cakes and refrigerate them, covered, for up to 24 hours before cooking. You can also freeze shaped, uncooked cakes on a tray, then bag them and cook from frozen with a few extra minutes.
How many crab cakes per person? Plan 2 regular crab cakes per person for a main dish and 1 to 2 small ones per person as an appetizer. One pound of crab makes about 8 regular cakes or 16 to 20 minis.
How do I plan crab cakes into a holiday menu and budget? The Christmas Budget & Gift Planner ($4.99) from HomeBase Paper Co. has holiday menu, grocery and budget pages, so a special seafood dish gets planned and priced before you shop.
Is there a bundle for planning holiday meals and spending? Yes, the HomeBase Paper Co. Holiday Season Bundle plans holiday meals, hosting and spending in one set. The Holiday Season Bundle ($15.99, $25.94 bought separately) from HomeBase Paper Co. includes the Christmas budget and gift planner, a meal planner for hosting and four more holiday money printables.
Where can I save a family crab cake recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages, dividers and recipe cards, so the version everyone loves is easy to find next time.