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Crab Cakes

Delicious crab cakes

This delightful recipe for crab cakes is absolutely delicious!

Obviously fresh crab would be best, but use what you have.

The truth is I love this crab cake recipe with either fresh or canned crab. They make a great appetizer or light lunch.

Serve these wonderful crab cakes as lunch or an appetizer.

If you want to use it as an appetizer, you can make larger patties and serve 2 per guest or make the mixture into smaller patties and serve them alongside other appetizers.

I love the idea of a plateful of small crab cakes with a wonderful garlic and lemon mayo dipping sauce like the recipe below. Fabulous.

You will notice that the recipe calls for either regular breadcrumbs or panko breadcrumbs.

Panko crumbs are Japanese breadcrumbs. They tend to result in a lighter, crispier version of whatever it is you are breading and frying.

Either kind is fine and regular breadcrumbs are certainly part of the traditional recipe.

Delicious crab cakes

Crab Cakes

This delightful recipe for crab cakes is absolutely delicious!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Main or Side
Cuisine American
Servings 8 Servings
Calories 324 kcal


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk, hot
  • 1 bay leaf
  • 1 pound crabmeat
  • 1/2 red pepper, finely diced
  • 2 green onions, diced
  • 1/2 cup breadcrumbs, fresh ideally
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons lemon juice
  • 1 dash worcestershire sauce
  • salt & pepper to taste
  • 1 cup breadcrumbs, regular or Panko
  • 1/4 cup butter

Garlic and Lemon Mayo:

  • 3/4 cup mayonnaise
  • 3 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • 3/4 teaspoon salt


  • In a medium sauce pan, melt butter. Add flour and mix thoroughly. Cook over medium heat for 3 minutes. Do not brown. Gradually stir hot milk into flour mixture until it forms a smooth sauce. Add bay leaf and cook for just a few minutes. Remove bay leaf and chill.
  • Squeeze any liquid from the crabmeat and add it to the flour mixture. Add red pepper, onion, breadcrumbs, cayenne, lemon juice, worcestershire sauce, salt and pepper. Mix thoroughly. Cover and chill for 30 minutes or overnight.
  • Form crab mixture into 2" balls. Roll in breadcrumbs and flatten. In a skillet, heat butter. Add crabcakes and brown on each side.
  • In a small bowl, combine mayonnaise with the lemon juice, garlic, salt and black pepper. Mix well and set aside.
  • Serve crab cakes with a dollop of the garlicky lemon mayonnaise sauce.


Calories: 324kcalCarbohydrates: 21gProtein: 15gFat: 20gSaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 1021mgPotassium: 261mgFiber: 1gSugar: 5gVitamin A: 417IUVitamin C: 17mgCalcium: 123mgIron: 2mg
Tried this recipe?Let us know how it was!

You can use the garlic and lemon mayo sauce as a tasty topper for many fish dishes, not just these crab cakes. It would be delicious on grilled fish.

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crab cakes

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