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Our Favourite Crab Cakes Recipe
We’ve made a lot of crab cakes in our day—it was a restaurant appetizer staple– and crab cakes are one of those rare dishes that walk the line between rustic and refined. But here’s the kicker: not all crab cakes are created equal.
We’re chefs Jody and Kirstie, and today we’re giving you the crab cake recipe we keep coming back to—the one that we learned in chef school (a few years ago!) and not loaded with mayo, but still tender, flavourful, and perfectly golden. These Crab Cakes are delicate, elegant, and all about letting the crab shine.
Why This Crab Cakes Recipe Works
Most crab cake recipes lean on mayonnaise as a binder. That’s fine… until the crab gets lost in all that creamy heaviness. We wanted something better—something where the crab is the star of the show.
By using reduced cream instead of mayo, we create a richer, silkier binder that enhances the sweetness of the crab rather than smothering it. These crab cakes hold together just enough to sear beautifully, but they’re soft and luscious on the inside.
- Prep Time: 15 mins
- Cook Time: 10 Min Plus Resting
- Total Time: 45 Minutes
- Yield: 4 servings 1x
Ingredients
- 1/2 lb (227g) crab meat (lump or backfin is best—we like this brand
- 3/4 cup 35% cream
- 1/2 red pepper, finely diced
- 2 green onions, finely diced
- 1–2 tablespoons each of chopped parsley and/or dill
- 1 cup fresh bread crumbs or Panko, divided
- 1 tbsp whole grain mustard
- 1/4 cup parmesan cheese, finely grated
- Pinch cayenne pepper
- 1/2 tsp Spanish smoked paprika
- Kosher salt and black pepper, to taste
- 1 egg, slightly beaten
- Clarified butter, or a mixture of butter & oil, for frying
- Lemon wedges and tartar sauce, for serving
A Quick Note on Bread Crumbs & Butter
We’re fans of making our own soft fresh breadcrumbs by blitzing up crustless white bread in the food processor. But if you’re in a pinch, good-quality Panko works beautifully too. Just don’t use those dry, sandy ones in a can.
For clarified butter: what this means is that the butter is melted, and the ‘white foam’ or milk solids that rise to the top are removed, giving butter a higher smoke point. Can you just use butter? Sure, but things will brown quicker.
Instructions
- Reduce the Cream: Bring the 35% cream to a boil in a small saucepan. Watch carefully so that it does not boil over! Reduce heat and simmer until it is reduced by half—it should be thick and velvety. Chill it completely. It will be very thick (super handy to make this in the winter, we just place the pot right outside and it chills really quickly!).
- Sauté the Aromatics: Lightly sauté the red pepper and green onion in a touch of clarified butter and/or oil. You’re not looking for colour—just softness and aroma.
- Mix the Crab Cake Base: In a large bowl, gently mix the crab meat with the cooled cream, sautéed veg, half of the breadcrumbs (place remaining breadcrumbs on a plate), mustard, parmesan, spices, egg, and a generous pinch of kosher salt and pepper. Stir gently—try to keep some chunks of crab intact. That texture is key.
- Form the Crab Cakes: Divide the mixture into 8-10 small balls (using a portion scoop is very handy for this delicate mixture) right on the remaining breadcrumbs. Shape into patties, pressing into the remaining breadcrumbs to coat.
- Chill: These cakes fry best when refrigerated for 30 minutes or longer before frying.
- Pan-Fry Until Golden: Heat clarified butter or butter/oil combo in a nonstick or cast-iron skillet. Fry the crab cakes over medium heat until crisp and golden, about 3–4 minutes per side. If this is your thing, not a bad idea to invest in a ‘fishula’!
- Serve with Style: Serve with lemon wedges, homemade tartar sauce, or even a simple aioli. A glass of chilled white wine wouldn’t hurt, either.
Notes
Chef Tips for Perfect Crab Cakes
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Keep the mixture cold. It’s easier to shape, and it holds better in the pan.
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Use clarified butter. It won’t burn as easily as regular butter and gives you that perfect sear.
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Don’t overmix. The goal is tender, not dense. Treat the crab with respect.
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Rest the formed patties. Pop them in the fridge for 20–30 minutes before frying for extra hold.
Substitutions
Need to tweak the recipe? Here’s what works:
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Cream substitute: Crème fraîche works too!
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Breadcrumbs: Fresh is best, but Panko gives a nice crispy finish.
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Cheese: Parmesan adds umami, but pecorino or aged cheddar can work in a pinch. You can even leave it out.
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Crab alternatives: Lobster or shrimp can be chopped and used in place of crab, though the flavour profile will shift.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up :)I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
What to Know / Avoid in This Recipe
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Avoid canned shredded crab—it’s watery and lacks flavour. Go for lump or backfin crab meat.
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Don’t skip the cream reduction. It’s not just about richness—it helps bind without heaviness.
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Watch your pan temperature. Too hot and they’ll burn before cooking through. Too low and they’ll be soggy.
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Salt at the end. Crab can vary in saltiness depending on the brand.
Storage Recommendations
Fridge:
Store uncooked crab cakes on a parchment-lined tray, covered in plastic wrap, for up to 1 day.
Freezer:
Yes, you can freeze them! Lay uncooked crab cakes on a tray and freeze until solid. Transfer to a zip-top bag. Cook from frozen or thaw overnight before frying.
Reheating:
Reheat cooked crab cakes in a 350°F (175°C) oven for 10–12 minutes. The microwave? Just don’t.
FAQ
Can I bake these crab cakes?
You can, but they won’t have the same crispy edge. If you must, brush them with clarified butter and bake at 400°F for 15–20 minutes.
What kind of crab meat should I use?
Look for refrigerated, pasteurized lump crab meat. Avoid shelf-stable canned versions.
Can I make crab cakes ahead of time?
Yes! Shape and bread them a day in advance. Store in the fridge until ready to fry.
Why don’t you use mayonnaise?
Because we’re letting the crab cakes taste like crab. Mayo dulls the natural sweetness. Reduced cream is the real MVP here.
Can I make them gluten-free?
Sure—just sub gluten-free breadcrumbs for the binder and coating.
Final Thoughts: These Crab Cakes Are a Catch
Whether you’re serving them up as an elegant starter or making them the main event, these Crab Cakes deliver every time. No unnecessary filler, no mayo-mush—just buttery, crabby, golden-brown goodness.
And the best part? You’ll feel like a pro chef while making them. (Because you kind of are now.)
