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Crab Cake Recipes

September 01, 2012
Costly crab, but too much filler? These crab cake recipes strike the perfect balance.
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Healthy Crab Cake Recipes

Photo: Johnny Autry
View Recipe: Crab Cakes and Spicy Mustard Sauce

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.

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Simple Flaky Crab Cakes

Photo: Christopher Testani
View Recipe: Simple Flaky Crab Cakes

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.

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Classic Crab Cakes

Photo: Brian Woodcock
View Recipe: Classic 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 crust.

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Crab Cake Sliders with Yogurt-Dill Sauce

Photo: Randy Mayor
View Recipe: Crab Cake Sliders with Yogurt-Dill Sauce

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

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Cajun Crab and Quinoa Cakes

Photo: Johnny Autry
View Recipe: Cajun Crab and Quinoa Cakes

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

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Crab Cakes

Photo: Johnny Autry
View Recipe: Crab Cakes and Spicy Mustard Sauce

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

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Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Photo: Becky Luigart-Stayner
View Recipe: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

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.

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Crab Cakes with Spicy Rémoulade

Photo: Johnny Autry
View Recipe: Crab Cakes with Spicy Rémoulade

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.

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Corn and Crab Cakes

Photo: Johnny Autry
View Recipe: Corn and Crab Cakes

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

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Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

Photo: Johnny Autry
View Recipe: Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

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

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Mini Crab Cakes with Herbed Aioli

Photo: Randy Mayor
View Recipe: Mini Crab Cakes with Herbed Aioli

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

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Louisiana Crab Cakes with Creole Tartar Sauce

Photo: Becky Luigart-Stayner
View Recipe: Louisiana Crab Cakes with Creole Tartar Sauce

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

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Wild Rice Crab Cakes

Photo: Randy Mayor
View Recipe: Wild Rice 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.

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Curried Corn-Crab Cakes

View Recipe: Curried Corn-Crab Cakes

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

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