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Crispy Crab Cakes

Crispy Crab Cakes

Crab cakes are the perfect seafood treat, crispy on the outside and tender on the inside. With fresh crab meat, high-quality ingredients and the right sauce, you will have a meal that everyone will enjoy.
Course Appetizer, Main Course
Cuisine American
Keyword Crispy Crab Cakes
Prep Time 15 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 25 minutes
Servings 10 crab cakes
Calories 135kcal
Author Catalina Castravet


Crab Cakes:

  • 2 tablespoons sour cream
  • 2 tablespoons mayo
  • 1 egg lightly beaten
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1 lb. lump crab meat
  • 1/2 cup shredded mozzarella
  • 3 cloves garlic minced
  • 2 tablespoons finely chopped green onions
  • 2 cups panko bread crumbs divided
  • 1/4 teaspoon salt and pepper
  • Vegetable oil for frying

Lemon Aioli:

  • 1/4 cup mayonnaise
  • 1/4 cup full fat greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped dill


Crab Cakes:

  • Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
  • To a large bowl add: sour cream, mayo, beaten egg, Old Bay seasoning and lemon juice. Stir to combine.
  • Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined.
  • Use a spoon or ice cream scoop to scoop equal amount of the mixture and roll into balls, use your palms to flatten them into patties that are about 1 inch thick.
  • Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties.
  • Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 minutes.
  • Place a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil.
  • Wait for the oil to get hot. Add the crab cakes, if needed work in batches. Fry on both sides for about 2 or 3 minutes, until the cakes are golden-brown. Be gentle when flipping them and when removing from the pan. Drain on a paper towel-lined plate excess oil.

Lemon Aioli:

  • Add all the ingredients to a small bow and stir until fully combined.
  • Serve the crispy crab cakes with lemon wedges on the side and Lemon Aioli for dipping.



Calories: 135kcal | Carbohydrates: 9g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 586mg | Potassium: 131mg | Fiber: 0g | Sugar: 0g | Vitamin A: 105IU | Vitamin C: 4.7mg | Calcium: 79mg | Iron: 1mg