Photo: Jen Causey; Food Styling: Tori Cox and Gordon Sawyer; Prop Styling: Audrey Davis
Hands-on Time
24 Mins
Total Time
24 Mins
Yield
Serves 4 (serving size: 1 crab cake and 1 lemon wedge)

The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour. We've also included a salmon variation if you're not in the mood for crab. 

How to Make It

Step 1

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Step 3

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

This recipe is also featured in Southern Living Magazine with the title "Light Crab Cakes."

Also appeared in: Southern Living, April, 2015

Ratings & Reviews

MaryEliz
April 17, 2016
Not sure what you mean, this recipe does call for Old Bay... 

stormydogblue's Review

anadimae
April 05, 2013
Excellent! My family says better than a restaurant. I used a pound of fresh crab meat and doubled the recipe. I made the recipe exactly as written except I refrigerated the crab mixture for about 45 minutes before forming into cakes and cooking. They held together beautifully. This is my go-to crab cake recipe, absolutely appropriate for company. I do NOT like the flavor of green pepper in a crab cake, so I was glad to find this one. The green onion and fresh parsley were perfect,subtle compliments to the flavor, and I found the other ingredients in perfect proportion.

The best crab cake recipe!

Lisa
May 22, 2016
I made these for dinner one night and for a week after my boyfriend was still raving about these to all his friends. He asks for these for any special occasion now. I doubled the crab meat and used fresh crab claw meat for bigger lumps of crab. I also put the mixture in the refrigerator for about 30 mins before cooking. So good, so easy, it's a must try!

MaryEliz's Review

Ken007
June 08, 2013
Delicious! Agree with another reviewer about refrigerating prior to forming crab balls as they hold together better. Next time I will double recipe and make smaller cakes to serve as an hors d'oeuvre.

Lisa's Review

USMAHall91
April 17, 2016
Delicious and very easy! I am by no means a whiz in the kitchen, and these were fun to make and very simple! I'll definitely make more!!  

Easiest and most delicious ever!

Sandra
April 04, 2015
So delicious and easy!!!  Great recipe, great taste.  Perfect combo of crab and Panko bread crumbs.  I doubled the recipe and it was fantastic!  Definitely good enough for dinner guests!!

seaside725

Dunateo
November 14, 2015
These were easy, tasty crab cakes to make.  I made it using imitation crab meat.  My only suggestion would be that I would refrigerate the crab mixture after shaping them into balls before coating them and frying them.  Mine seemed to fall apart when I was cooking them.

Gma54

stormydogblue
July 22, 2016
Needed to make a double batch but did not have enough Panko. I added 1/3 cup of corn bread to the mixture and 1/3 cup corn bread to the dry Panko mix. I can't eat a lot of hot spices so I toned down the recipe by only adding 1/16 of a teaspoon of red pepper to the double recipe. It was still delicious but could only eat one due to the red pepper. I guess I could have eliminated the red pepper but then my family would have criticized me for it and wouldn't be as delicious.

Drnkmxrs review

SibMom
October 18, 2016
I love this recipe, only thing I do different is I use crushed ritz crackers instead of panko/breadcrumbs! Delish!!

AprilTr's Review

Fatboy
March 21, 2013
The only bad thing about this receipe is that it didn't make more!!! I used a 6oz can of fancy lump crab meat (instead of the really expensive stuff in the seafood department) and it worked just as well.