These easy homemade Crab Cakes couldn’t be more simple or DELICIOUS! Perfect for holiday parties or entertaining.
My mom made this recipe for homemade crab cakes for the first time when I was a teenager, and my family was immediately obsessed. We then went through a crab cakes “craze” where we had them really often–usually as part of Sunday dinner — and I probably took for granted how amazing they are. Once I moved out of the house it was years before I had them homemade again. Then I decided to make them for my family recently, and I was reminded how FANTASTIC they are.
What I really love about these crab cakes, compared to other recipes, is how well the delicious crab flavor is highlighted. Most crab cake recipes have a LOT of fillers inside, like crushed crackers, chopped veggies, herbs etc. I do include diced bell peppers and some seasonings, but they are minimal and only highlight the great flavors of the crab meat.
We usually make our crab cakes about 3 inches in diameter, but if you’re using them specifically as an appetizer they would be beautiful made even smaller. We also enjoys these as a main course, served with a big side salad.
- 1 lb lump crab meat
- 1/2 cup chopped bell peppers (yellow, red, or a little of both)
- 2 eggs, separated
- 2 teaspoons Old Bay Seasoning
- 2 Tablespoons mayonnaise
- 1 clove garlic, minced
- 1 Tablespoon chopped cilantro
- salt and pepper, to taste
- 1/4 cup cornstarch
- 1 tablespoon olive oil
- panko bread crumbs
- 1 cup mayonnaise
- 2 tablespoons finely chopped chives
- 2 minced garlic cloves
- 2 teaspoons fresh lime juice
- 1 teaspoon chipotle chile powder or chipotle hot sauce
- Salt and pepper
- Make chipotle mayo sauce and refrigerate, covered, until ready to serve. (This can be made several days in advance).
- In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to 5 hours.
- Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish.
- Spoon about 1/3 of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
- Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
- Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.