These are the best crab cakes for an appetizer or entree made with crab meat, seasoned bread crumbs, and just a few other simple ingredients pan fried then baked until golden brown.

The Best Crab Cakes

From the recipe collection of Tara Ippolito

This really is the best crab cake recipe of all time if you ask me.

I started making these in the year 2000 with fresh crabs that I’d catch at the Jersey Shore.

Everyone absolutely loved them and I’d get asked for the recipe so many times that I lost count.

They are just the perfect blend of flakey crab meat, breadcrumbs, vegetables and seasonings. Everything comes together so nicely for an incredible tasting crab cake.

The best part about these crab cakes are that they can be served as either an appetizer or an entree depending on what size they’re formed into.

Either way, serve them with a little lemon juice and homemade tartar sauce and it’s going to be a guaranteed winner!

I hope you give this recipe a try. I know that if you do, you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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The best crab cakes variations

I like this recipes as is, but here are some ways to switch it up if you’d like to.

• Crab Meat- Fresh is always best but canned (like I used here) and frozen will work, too. Just be sure that if you’re using frozen to thaw annd dry the meal very well.
• Breadcrumbs- Panco or plain breadcrumbs can be used instead of seasoned if you’d like.
• Ground Mustard- If using ground mustard isn’t an option for you, Dijon mustard can be used to replace it.

• Egg Beaters- You can replace regular eggs with the egg beaters if you need to. Use about ⅚ eggs to replace the 1 ½ cups of egg beaters. Just be sure to beat the eggs before adding them to the crab mixture.
• Seasoning- feel free to add old bay, lemon juice or any kind of additional seasoning if you’d like.

Other easy appetizers

If you like delicious and easy appetizers like this one, here are some others that I know you’ll love, too.

• Spinach & Artichoke Wonton Cups
• Baked Shrimp Oreganata
• Meatball Parmesan Sliders

The best crab cakes ingredients

• Crab meat

• Onion, chopped
• Carrot, shredded
• Mayonnaise
• Cayenne pepper, salt, pepper and garlic powder
• Ground mustard
• Worcestershire sauce
• Seasoned breadcrumbs
• Egg beaters
• Vegetable or canola oil
• Tartar sauce, lemon juice (optional)

Instructions

First, in a medium sized bowl, add the crab meat, onion, carrot, mayonnaise, ground mustard and Worcestershire sauce.

Then, season it with cayenne pepper, garlic powder, salt and pepper.

Now, add the seasoned breadcrumbs and the egg beaters.

Next, mix everything together until it’s evenly combined.

Then, take small handfuls of the crab mixture and form them into the shape of a hockey puck.

Now, coat them in more of the seasoned breadcrumbs and place them on a baking sheet.

Then cover them and place them in the freezer for at least one hour.

Now, in a large skillet, add the oil over medium high heat and carefully add the crab cakes. Fry them in batches until golden brown on both sides.

Next, put them on a baking sheet and place them into a 350° oven for 15 minutes.

Finally, let them cool slightly and serve them with fresh lemon juice and tartar sauce if desired. Enjoy!