How to Make Meaty and Crabby Crab Cakes A crab cake is a variety of fishcakes that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings. The cake is then sautéed, baked, grilled, deep-fried, or broiled.
Did You Know?
Eggs are one of nature's most perfect proteins, containing all nine essential amino acids. They also emulsify, bind, and leaven in cooking.
Pro Tips
Bring eggs to room temperature before cooking for more even cooking and better emulsification. Have all your ingredients measured and ready before you start—baking is a science and timing matters. Room temperature ingredients blend more smoothly and create a more uniform texture in cakes and baked goods.
Storage & Meal Prep
Store Meaty and Crabby Crab Cakes in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness. Most baked goods freeze well for up to a month.
What to Serve With
Serve Meaty and Crabby Crab Cakes slightly warm with vanilla ice cream, fresh whipped cream, or a scoop of your favorite gelato.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Most components of this Meaty and Crabby Crab Cakes can be prepared 1-2 days in advance. Assemble and finish just before serving for the best texture and flavor.
What if my cake sinks in the middle?
This usually indicates overbaking or too much leavening. Bake until just set—a toothpick should have a few moist crumbs, not be completely clean.
Watch How to Make This
Watch How to Make This
Meaty and Crabby Crab Cakes
Ingredients
Method
- Mix crackers, mayo, mustard, Old Bay, Worcestershire, egg, salt, and cayenne in a large bowl.
- Stir in crabmeat until combined but still chunky. Refrigerate 1 hour.
- Shape into 4 thick patties. Coat with bread crumbs.
- Melt butter in a skillet over medium heat.
- Cook crab cakes until golden brown, about 4 minutes per side.
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