Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel too expensive to order (see also: shrimp cocktail). Luckily for me, they’re way more cost-effective to make at home, and pretty quick and easy to prepare!

You can use panko breadcrumbs here, but I’m partial to crushed saltine crackers. Either way, this recipe only uses just enough to hold the cakes together (no bready texture here!). It’s really all about the crab. And speaking of crab, I know “jumbo lump” would sound like an upgrade, but I really don’t think it’s a necessary splurge here. Regular lump crab has big enough pieces to showcase the delicious crab texture, and I personally think it holds together much better when forming the cakes. Obviously, you can do whatever you want, but I don’t think it’s worth the extra money!

Another perk to making crab cakes at home? The extras. I make a little meal for myself any time I have leftover crab cakes. Just crumble a reheated crab cake into freshly cooked pasta (anything long and noodle-y; this is a great use for angel hair), toss with a little olive oil, then top it with a squeeze of lemon, grated Parmesan, chopped parsley (if I have it on hand), and maybe some chopped capers. It’s so easy and delicious, I look forward to it almost as much as the fresh batch.

Why you’ll love it

Key ingredients in crab cakes

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What to serve with crab cakes

Crab Cakes

Makes 6 crab cakes; serves 3 to 6

1 medium stalk celery, finely diced (about 1/3 cup)

1/4 cup mayonnaise

2 tablespoons chopped fresh parsley leaves (about 3 sprigs)

1 large egg

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon vinegar-based hot sauce, such as Crystal or Tabasco (optional)

1/4 teaspoon kosher salt

1 pound lump crabmeat, drained and picked over for shells

1/2 cup panko breadcrumbs or 14 finely crushed saltine crackers

1/4 cup neutral oil, such as canola, safflower, or grapeseed

Lemon wedges, for serving

Tartar sauce, for serving

1. Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon hot sauce if desired, and 1/4 teaspoon kosher salt together in a large bowl.

2. Gently fold in 1 pound lump crab meat and 1/2 cup panko breadcrumbs. Scoop some of the mixture into a 1/2-cup measuring cup and compact it slightly. Gently flip it out onto a rimmed baking sheet or large plate. Repeat with the remaining crab mixture until you have 6 crab cakes. Gently cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.

3. Heat 1/4 cup neutral oil in a large skillet, preferably nonstick, over medium-high heat until shimmering. Add the crab cakes and cook until deeply golden-brown and heated through, about 3 minutes per side. (Take care when flipping because they’re somewhat fragile.) Serve with lemon wedges and tartar sauce.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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