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Our Favourite Crab Cakes Recipe

Plate of crispy crab cakes
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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.

Ingredients

Scale
  • 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

  1. 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!).
  2. 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.
  3. 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.
  4. 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.
  5. Chill: These cakes fry best when refrigerated for 30 minutes or longer before frying.  
  6. 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’!  
  7. 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

  • Keep the mixture cold. It’s easier to shape, and it holds better in the pan.

  • Use clarified butter. It won’t burn as easily as regular butter and gives you that perfect sear.

  • Don’t overmix. The goal is tender, not dense. Treat the crab with respect.

  • 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:

  • Cream substitute: Crème fraîche works too!

  • Breadcrumbs: Fresh is best, but Panko gives a nice crispy finish.

  • Cheese: Parmesan adds umami, but pecorino or aged cheddar can work in a pinch.  You can even leave it out.

  • Crab alternatives: Lobster or shrimp can be chopped and used in place of crab, though the flavour profile will shift.

What to Know / Avoid in This Recipe

  • Avoid canned shredded crab—it’s watery and lacks flavour. Go for lump or backfin crab meat.

  • Don’t skip the cream reduction. It’s not just about richness—it helps bind without heaviness.

  • Watch your pan temperature. Too hot and they’ll burn before cooking through. Too low and they’ll be soggy.

  • 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.)

 

 

Find it online: https://blog.theculinarystudio.ca/recipes/crab-cakes-recipe/