Easy Homemade Crab Cakes

This easy homemade crab cakes recipe features lump crab meat mixed with bell peppers, Old Bay seasoning, and fresh herbs, lightly coated in panko and pan-fried to golden perfection. Served with a tangy chipotle mayo sauce, these crab cakes are crispy on the outside, tender on the inside, and ideal for appetizers, seafood dinners, or casual gatherings.

Ingredients

For the Crab Cakes

• 1 pound lump crab meat*
• ½ cup bell pepper (yellow, red, or a mix), diced
• 2 large eggs, separated
• 2 teaspoons Old Bay seasoning
• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• 1 tablespoon fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste (¼–½ tsp salt, ¼ tsp pepper)
• ¼ cup cornstarch
• 1 tablespoon olive oil
• Panko bread crumbs

For the Crab Cake Sauce

• 1 cup mayonnaise
• 2 tablespoons chives, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh lime juice
• 1 teaspoon chipotle chili powder
• Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Sauce

1. In a small bowl, combine mayonnaise, chives, garlic, lime juice, chipotle chili powder, salt, and pepper until smooth.
2. Cover and refrigerate until ready to serve. This sauce can be made several days in advance.

Mix Crab Cake Ingredients
3. In a mixing bowl, gently combine crab meat, bell peppers (pat dry with paper towels to remove excess moisture), one beaten egg, Old Bay seasoning, mayonnaise, garlic, cilantro, salt, and pepper.
4. Refrigerate the mixture for at least 1 hour, up to 5 hours. If liquid releases, use paper towels to absorb excess moisture.

Form Crab Cakes
5. Beat the remaining egg in a shallow dish. Place panko breadcrumbs in another shallow dish.
6. Scoop about ⅓ cup of crab mixture and shape into a 3-inch disc. Lightly dust the edges with cornstarch.
7. Dip each patty in the beaten egg, then coat lightly with panko breadcrumbs, keeping the coating thin to allow the crab flavor to shine.

Cook the Crab Cakes
8. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for 3–4 minutes on one side until golden brown.
9. Gently flip and cook another 3 minutes until golden and cooked through. Transfer to a plate.

Serve
10. Serve warm with the prepared chipotle mayo sauce for dipping.

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Tips

• Pat the bell peppers dry to prevent soggy crab cakes.
• Use lump crab meat for the best texture and flavor.
• Avoid overmixing the crab mixture to keep cakes tender.
• Cook on medium heat to prevent burning while ensuring the inside cooks fully.

Variations and Substitutions

• Substitute panko breadcrumbs with crushed crackers for a different texture.
• Use fresh parsley instead of cilantro for a milder flavor.
• Add a small amount of diced jalapeño for extra heat.
• Swap chipotle chili powder in the sauce for smoked paprika for a different smoky flavor.

FAQs

Can I make crab cakes ahead of time?
Yes, form the patties and refrigerate for up to 24 hours before cooking.

Can I freeze the crab cakes?
Yes, freeze uncooked patties on a tray, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.

How do I prevent crab cakes from falling apart?
Use gentle mixing, a thin panko coating, and lightly dust with cornstarch before frying.

Serving Suggestions

• Serve with chipotle mayo, tartar sauce, or aioli.
• Pair with a light salad, roasted vegetables, or seasoned fries.
• Complement with a side of lemon wedges for a bright, fresh touch.

Why You’ll Love This Recipe

• Quick, homemade crab cakes with rich, fresh crab flavor
• Golden, crispy exterior with a tender, flavorful interior
• Easy to make with simple ingredients
• Perfect for appetizers, dinner, or special occasions