Costly crab, but too much filler? These cakes strike the perfect balance.
There's nothing quite like a luxurious crab cake: crisp and golden on the outside, soft and moist inside; and preferably served
with a creamy sauce. They are a delight to eat. We've collected a few of our favorite recipes that we're sure you won't be
able to resist.
First up, Crab Cakes and Spicy Mustard Sauce.
We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs.
View Recipe: Crab Cakes and Spicy Mustard Sauce
These cakes are served with a simple tartar sauce to cool down the Cajun-style spice rub.
View Recipe: Cajun Crab and Quinoa Cakes
These crab cakes are worthy of a special occasion. Serve with lemon wedges for a rustic and simple presentation.
View Recipe: Crab Cakes
Bake the corn bread up to three days in advance, and keep in a zip-top plastic bag. Combine the sauce ingredients and assemble
the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad.
View Recipe: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce
You don’t have to be in Maryland to enjoy delicious crab cakes. You can make them in your own kitchen and serve over mixed
greens with a side of this must-have rémoulade. Succulent crab, combined with crunchy panko crumbs, and crisp onions and peppers
are the secret to our signature crab cakes.
View Recipe: Crab Cakes with Spicy Rémoulade
Serve with a side salad for a complete meal: Toss 3 cups arugula and 1 cup parsley leaves with fresh lemon juice.
View Recipe: Corn and Crab Cakes
Panko gives these crab cakes an irresistibly crisp coating. Chilling the crab cake mixture helps them hold their shape as
View Recipe: Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.
View Recipe: Mini Crab Cakes with Herbed Aioli
The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.
View Recipe: Louisiana Crab Cakes with Creole Tartar Sauce
The addition of cumin to these hearty crab cakes enhances the nuttiness of the wild rice. If you want to top them with a sauce,
combine light mayonnaise with lemon juice and a pinch of curry powder. Serve these with lemon wedges.
View Recipe: Wild Rice Crab Cakes
Curry is the unexpected ingredient in these crab cakes. Low-sodium soy sauce brings just the right hit of flavor.
View Recipe: Curried Corn-Crab Cakes
Just a little squeeze of lemon is all the garnish these flavorful crab cakes need. We love the light texture and crunchy panko
View Recipe: Classic Crab Cakes