Crab Cake Recipes

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.

These crab cakes hold together best with dry, finely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion flavor that won't overpower the crab.

Just a little squeeze of lemon is all the garnish these flavorful crab cakes need. We love the light texture and crunchy panko crust.

Sliders make seafood a smashing hit: The sweet crab, pickled onion, and creamy dill sauce will win over even the pickiest of eaters.

These cakes are served with a simple tartar sauce to cool down the Cajun-style spice rub.

These crab cakes are worthy of a special occasion. Serve with lemon wedges for a rustic and simple presentation.

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.

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.

Serve with a side salad for a complete meal: Toss 3 cups arugula and 1 cup parsley leaves with fresh lemon juice.

Panko gives these crab cakes an irresistibly crisp coating. Chilling the crab cake mixture helps them hold their shape as they cook.

Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.

The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.

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.

Curry is the unexpected ingredient in these crab cakes. Low-sodium soy sauce brings just the right hit of flavor.