Crispy, buttery Lump Crab Cakes loaded with sweet crab and pan-fried to golden perfection. Easy, flavorful, and perfect with homemade remoulade or tartar sauce. A restaurant-quality seafood recipe you can make at home!
Lump Crab Cakes
If you’ve been craving restaurant-quality crab cakes with big pieces of sweet lump crab, a golden pan-fried crust, and that signature creamy, zesty remoulade, this is the recipe you’ve been waiting for! These Lump Crab Cakes are crisp on the outside, tender inside, loaded with real crab (not fillers!), and paired with the absolute best homemade remoulade you’ll ever taste.
Whether you’re planning a special date night, hosting a holiday dinner, or just treating yourself to something delicious, these crab cakes turn an ordinary evening into something memorable. They’re easy to make at home, pan-fried in butter for extra flavor, and stay wonderfully moist thanks to a few simple ingredients that bind without overwhelming the crab.
If you love crab cakes, you can also try my easy Air Fryer Crab Cakes for a lighter, oil-free option!
Why You’ll Love These Lump Crab Cakes
- Packed with real crab flavor. Minimal fillers let the sweet crab shine.
- Golden, buttery crust. A quick pan-fry gives an irresistible crisp edge and buttery flavor. (You can also use olive oil, if you prefer)
- Moist, tender interior. No dryness, no crumbling.
- Epic homemade remoulade. Creamy, zesty, tangy, and better than restaurant sauces.
- Perfect for entertaining. Make ahead, chill, and fry when ready.
- Versatile serving options. Serve as appetizers, main dish, sliders, or on top of salads.
Can You Bake Lump Crab Cakes?
Yes, you can! I often find this version easier if I'm making large batches!
Preheat the oven to 400°F. Place the crabcakes on a baking sheet lined with parchment paper. Bake the crabcakes for 15-18 minutes or until lightly browned. Check out our air fryer version too!
What to Serve With Lump Crab Cakes
Crab cakes make excellent appetizers on their own, and also pair well with simple, fresh sides that highlight their sweet, buttery flavor. Here are a few easy ideas to round out your meal:
Sauces:
Serve with the homemade remoulade in the recipe, or try Homemade Tartar Sauce for a classic, extra-creamy option.
More ideas:
- Light sides: Salad or coleslaw
- Veggies: Roasted asparagus or steamed broccoli
- Starches: Rice, roasted potatoes, or corn on the cob
- Bread: Brioche buns or dinner rolls for crab cake sandwiches
More Seafood Recipes You'll Love
- Homemade Shrimp Cocktail - Classic, chilled shrimp served with a zesty homemade cocktail sauce. Fresh, flavorful, and perfect for holidays, parties, or easy appetizers.
- Air Fryer Catfish Nuggets - Crispy on the outside, tender inside, these Air Fryer Catfish Nuggets deliver all the fried flavor with less oil. A quick, family-friendly seafood favorite.
- Shrimp Etouffee - A rich, comforting Louisiana classic made with tender shrimp simmered in a savory, deeply seasoned Creole gravy. Cozy, bold, and perfect over rice.
- Air Fryer Hush Puppies - Light, crisp, and golden! These Air Fryer Hush Puppies give you all the Southern fried flavor in an easier, healthier way. Great with any seafood dinner.
- Salmon Croquettes - Crispy, savory patties made with flaked salmon, simple seasonings, and a golden pan-fried crust. Quick, comforting, and delicious any night of the week.
Lump Crab Cakes Video
Lump Crab Cakes
Ingredients
The BEST Remoulade for Crab Cakes
- 1 cup mayo
- ⅓ cup ketchup
- ¼ cup Creole mustard
- 2 tablespoons sweet relish
- 1 tablespoon capers rinsed and minced
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce or more to taste
- 1 teaspoon anchovy paste
- 1 tablespoon sugar
- 2 teaspoon Cajun seasoning (I recommend Tony Chachere's)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
Lump Crab Cakes
- 1 pound lump crab meat
- ½ cup bread crumbs
- 3 green onions finely sliced
- ¼ cup mayo
- 1 egg beaten
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry ground mustard
- 1 teaspoon red pepper flakes
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of cayenne pepper
- Flour for dusting
- 3 tablespoons butter for frying
Instructions
Remoulade
- Add all ingredients together in a blender or food processor. Process until combined. Alternately, place ingredients in a bowl and use an immersion blender to combine.
- Cover and chill for at least one hour or until ready to serve.
Crab Cakes
- In a large mixing bowl, add crab, bread crumbs, and green onions. Stir with a fork to combine.
- Add remaining ingredients except butter and flour, and stir again to combine.
- Scoop about ¼ cup of crab mixture to form a ball, and flatten. Transfer to a parchment paper lined baking sheet. Repeat to use all of the remaining crab mixture.
- Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
- Preheat oven to 200°F. Line a baking sheet with parchment paper and place in the oven.
- In a large skillet over medium heat, melt butter. Make sure butter is hot enough before frying. You can test it by adding a pinch of flour. If it bubbles, then it's ready for frying.
- In batches, dust crab cakes with a little flour, then place in the skillet with butter.
- Fry patties in hot butter until golden brown, about 4 minutes per side.
- Place cooked crab cakes carefully in the oven on the baking sheet until ready to serve to keep them warm.
- Serve warm with remoulade.
Notes
-
Baking Instructions: Preheat the oven to 400°F. Place the crabcakes on a baking sheet lined with parchment paper. Bake the crabcakes for 15-18 minutes or until lightly browned. Check out our air fryer version too!
- Make Ahead: Form crab cakes up to 24 hours ahead and keep covered in the fridge. This actually helps the flavors meld together even better!
- Storage: Store cooked crab cakes in an airtight container up to 2 days. Reheat at 350°F until warmed through.
- Freezer Directions: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before frying.
Nutrition
UPDATE INFO: This recipe was originally published in March 2016. It was updated with new pictures, tips, and video and republished in December 2025.
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Holly Hooper says
I need more recipes like this in my back pocket for when it’s a crazy night and we have no groceries and i don’t know what else to make!