Crispy, Flavorful, and Irresistible

Crab cakes are a staple of Southern coastal cuisine, delivering a delicious combination of tender crab meat, bold seasonings, and a crispy golden crust. If you’re looking for a restaurant-quality dish that’s surprisingly easy to make at home, these Southern Crab Cakes will be your new favorite go-to recipe. Whether served as an appetizer, a main course, or a delightful brunch dish, this recipe is perfect for seafood lovers who crave a taste of the South.

Why You’ll Love This Recipe

Easy to Make – Simple ingredients and straightforward steps make this a stress-free recipe.
Full of Flavor – With Old Bay seasoning, Cajun spice, and fresh parsley, each bite is packed with zesty Southern goodness.
Restaurant-Quality – These crab cakes rival anything you’d find at a high-end seafood restaurant.
Perfect for Any Occasion – Serve them at a dinner party, casual lunch, or a weekend brunch.

Ingredients You’ll Need

For the Crab Cakes:

2 lbs canned lump crab meat
2 large eggs, beaten
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
4 tsp lemon juice
1/4 tsp garlic powder
1 tsp Old Bay seasoning
2 tsp Cajun spice
2 tbsp fresh parsley, chopped
1 cup Panko breadcrumbs
4 tbsp extra virgin olive oil

For the Spicy Tartar Sauce:

4 tbsp mayonnaise
2 tsp hot sauce
1 tsp Cajun spice

Kitchen Equipment Needed

Mixing bowls
Ice cream scoop (for portioning)
Parchment paper
Large frying pan
Spatula
Small bowl (for the dipping sauce)

Step-by-Step Instructions

1. Prepare the Crab Cake Mixture

In a medium mixing bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, Old Bay seasoning, and Cajun spice.

2. Fold in the Crab Meat

Gently add the lump crab meat, fresh parsley, and Panko breadcrumbs to the bowl. Carefully fold the mixture to combine, ensuring you don’t break apart the delicate crab meat. Do NOT stir! This helps keep the crab cakes light and flaky.

3. Shape the Crab Cakes

Using a regular-sized ice cream scoop, portion out the crab mixture and roll it into balls. Lightly press them into patty shapes.

4. Chill the Crab Cakes

Place the formed crab cakes on a parchment-lined baking sheet. Cover them with another sheet of parchment paper and refrigerate for 20 minutes to help them firm up.

5. Cook to Perfection

Heat the olive oil in a large frying pan over medium heat. Add the crab cakes and cook for 4-5 minutes on each side until golden brown and crispy. If needed, add more oil while pan-frying.

6. Make the Spicy Tartar Sauce

In a small bowl, mix together mayonnaise, hot sauce, and Cajun spice. Stir well and serve alongside the crab cakes.

How to Store Leftovers

If you have any leftover crab cakes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for 3-4 minutes per side or bake at 375°F for 10 minutes to keep them crispy.

For longer storage, freeze uncooked crab cakes on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. Cook straight from frozen, adding a couple of extra minutes to the cooking time.

Recipe Variations & Substitutions

Baked Crab Cakes – Instead of pan-frying, bake at 400°F for 15-18 minutes, flipping halfway through.
Gluten-Free Option – Swap the Panko for gluten-free breadcrumbs.
Lighter Version – Use Greek yogurt instead of mayo in the crab mixture.
Spicier Kick – Increase the Cajun spice or add chopped jalapeños.

Best Pairings

Side Dishes:

Creamy coleslaw
Roasted corn on the cob
Garlic butter asparagus
Cheesy grits

Drinks:

Crisp white wine (Sauvignon Blanc or Chardonnay)
A cold glass of sweet tea
A refreshing citrus cocktail like a Lemon Spritz

Frequently Asked Questions

Can I Use Fresh Crab Meat Instead of Canned?

Absolutely! Fresh lump crab meat enhances the flavor, but be sure to pick out any shell fragments before using it.

Why Do My Crab Cakes Fall Apart?

If your crab cakes are too dry, add a little more mayonnaise. If they’re too wet, add extra Panko crumbs. Also, chilling them before cooking helps them stay together.

Can I Make These in Advance?

Yes! Form the crab cakes and refrigerate them for up to 24 hours before cooking.

What’s the Best Oil for Frying?

Extra virgin olive oil works well, but you can also use vegetable oil or butter for a richer taste.

How Do I Know When They’re Done?

The crab cakes should be golden brown on the outside and warm throughout. An internal temperature of 165°F ensures they’re fully cooked.

Try This Southern Classic Today!

These Southern Crab Cakes are crispy, flavorful, and easy to make at home. Perfect for seafood lovers, they bring a touch of coastal charm to any meal. Give this recipe a try, and let us know how it turns out!

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Southern Crab Cakes Recipe