Easy Crab Cakes – Not Falling Apart!

Crab cakes have always been a favorite of mine, something I would order at a fancy and expensive restaurant. This was all before I had learnt that I could make these sophisticated things at home in just 30 minutes. These are the perfect seafood treat: crispy on the outside and tender on the inside. They are great as a snack, appetizer, or main dish. 

If you are like me and always on the hunt for elevated meals that are fuss-free yet bound to impress, then I highly recommend checking out these similar shrimp cakes or the salmon patties. They are great for lunch, dinner, or even as an appetizer or high-protein snack.

I know many are surprised when I say that homemade crab cakes are a breeze to make. All you need are some simple ingredients like egg, mayonnaise, fresh crab meat, green onions, and lemon juice. I also like to add a bit of mozzarella cheese, which is not overpowering, and it helps them from falling apart. The patties are coated in panko breadcrumbs, which give them a crispy exterior and keep the inside juicy and fluffy.

I prefer to make a double batch, cook half, and then the other half. I wrap each patting in foil, and place all in a freezer-safe Ziploc bag. Anytime we have an unplanned dinner party, I know that I can rely on these to impress my guests. Having them readily available is such a relief, especially since they are so delicious and easy to make.

Why you will love this recipe 

• The perfect appetizer, snack, side dish, or main dish: These are so versatile, I can serve them any way I want. With the right sauce and side dishes, they make a wonderful meal, but they are also ideal finger food for a party. 
• Fuss-free: I can make these in less than 30 minutes! All I have to do is mix the ingredients, shape the crab cakes, and cook them.
• Date-night meal: They look and taste like they came from a restaurant, but anyone can make them at home with my easy recipe for a fancy meal or date night.
• My secret ingredient: With my secret ingredient, I don’t have to worry about my crab cakes falling apart. Also, it adds just the right creaminess!

What you will need

• Meat: I use jumbo lump crab meat for the best texture and flavor. 
• Wet ingredients: Sour cream acts as a binder, adding moisture, richness, and a tangy flavor. Mayo also holds things together and keeps the cakes creamy. Another binder, the egg is the glue that really keeps things from crumbling while making them tender. I also like to add lemon juice for a bright, zesty flavor.  
• Dry ingredients: I use breadcrumbs to soak up moisture while acting as a binder, providing a crispy texture and a golden-brown crust. 
• Vegetables: Instead of powdered garlic, I prefer minced garlic for a bolder, sweeter flavor with no bitter aftertaste. The finely chopped green onions have a mild onion taste and a pop of bright color.
• Seasonings: Besides salt and pepper, I also use Old Bay Seasoning because it is a personal favorite. The 18 herbs and spices enhance the crab meat without overwhelming it. 
• Secret ingredient: Shredded mozzarella adds a creamy, delicious flavor and helps keep these cakes from falling apart. 

For the lemon aioli

• Dairy: I use mayonnaise for a creamy and smooth base with a velvety texture. I also add full-fat Greek yogurt to make a thick, stable sauce. Low-fat yogurt can be watery.  
• Juice: I squeeze my own lemons for the freshest flavor. 
• Seasonings: The finely chopped green onions add a mild, savory flavor that complements the lemony taste, and the chopped dill adds a grassy hint with a light sweetness. 

How to prepare

Prep the pan: First, I cover a baking tray with parchment paper and pour one cup of breadcrumbs into a bowl. 

Make the batter: Next, I mix the egg, mayo, and sour cream in a large bowl with the lemon juice and Old Bay seasoning. Then, I stir in the crab meat, garlic, mozzarella, green onions, salt, pepper, and one cup of breadcrumbs. 

Roll: Now, I roll the batter into balls, flatten them to about 1 inch thick, dip each into the breadcrumbs, coating both sides well, and place them on the parchment paper.

Chill: Afterward, I place them in the freezer for 30 minutes. 

Fry the crab cakes: I heat vegetable oil in a deep skillet until hot. It should be between 350 and 375 degrees F. I fry them on both sides, letting them brown for two minutes on one side before flipping them to the other. 

Drain the grease: Finally, I remove them from the pan with a slotted spoon and let them drain on paper towels until they are all finished. 

Make the aioli: To make the lemon aioli, I add all the ingredients into a small bowl and stir vigorously. 

Serve hot: The crab cakes can be served with the aioli or other dipping sauce on the side. 

Expert tip

How to keep crab cakes from falling apart

It is one of the biggest gripes about making crab cakes: they tend to fall apart easily. But not if they are prepared properly. First, handle the meat gently instead of stirring it vigorously. Second, add enough eggs and mayo, and my secret ingredient, mozzarella cheese, to hold the batter together, and don’t use too many breadcrumbs. Third, chill them for at least 30 minutes. Then, do not flip them too soon. Wait until they are brown on both sides, and be gentle about it. Finally, let them drain the excess oil on paper towels, then move them again to dry. I also added a little mozzarella to keep mine together.

More tips to consider:

• Use an ice cream scoop to make the crab cakes. 
• Squeeze as much liquid as possible from the crab meat before using it.
• Chill the breadcrumbs for 30 to 60 minutes before using them; they will absorb more moisture, resulting in firmer cakes. 
• Don’t use too many add-ins, like chopped veggies, because they can make the cakes unstable. 
• Let the grease drain completely before serving them. 
• If you’re using frozen crab meat, let it thaw overnight in the fridge.

Recipe variations and add-ins:

• Cajun crab: Sometimes I make these extra spicy by adding some of my Cajun seasoning to the batter. 
• Seasoned breadcrumbs: Instead of regular panko breadcrumbs, seasoned breadcrumbs are also good, like garlic and herb, bacon-ranch, or tomato-herb. 
• Add sauce: Another way to change the flavor is to add Worcestershire sauce to the batter for a touch of umami. 
• Other flavors: To make these crab cakes tangier, add a bit of Dijon mustard or BBQ sauce. 
• Different sauces: Remember to serve these with a variety of sauces, such as tangy tartar sauce, creamy ranch dressing, spicy chipotle sauce, and sweet honey mustard. 

Serving suggestions:

When I serve these crab cakes as appetizers, I just put them out with my lemon aioli and some other snacks like chicken wings, chicken tenders, and veggie chips. But if I am making them for a meal, they go great with my crispy roasted rosemary potatoes. With just some potatoes and seasonings, these flavorful spuds are a tasty side dish. My kids like it when I serve them with Instant Pot corn on the cob. It is one of the fastest and easiest ways to serve corn, and it requires only one ingredient – the corn! 

For dessert, I love this lemon mousse recipe. The light, refreshing dessert is tangy and sweet, with no baking required. I also like to make this Limoncello tiramisu, and for parties, I just make it into single-serve glasses. The lemon taste complements the crab flavor well. A good cocktail to serve the adults is my lemonade vodka club soda.

There are different sauces that complement this dish. Any of the below will pair perfectly with them:

• Smoky Onion Remoulade
• Tartar Sauce
• Russian Dressing
• Catalina Dressing
• Chipotle Mayonnaise
• Curry Mayonnaise
• Tzatziki Sauce

How to store leftovers:

• Prepping in advance: You can prepare them ahead of time, but I recommend not frying or baking them in advance. It is best to serve them immediately after being cooked. However, you can prepare the mixture and refrigerate or even freeze the crab cakes before use.
• Refrigerate: I save my leftovers in an airtight container for two or three days in the fridge. 
• Freezing: They can be frozen for up to three months. I put mine in freezer bags after they have been flash frozen.   
• Reheating: To reheat, I add a little olive oil to the skillet and heat the cakes over medium-low for about three minutes on each side. Also, they could be microwaved before serving.

Frequently asked questions

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