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5 from 24 votes

Easy Crab Cakes

These delicious and Easy Crab Cakes are simple to make, ready in no time, crispy on the outside and tender on the inside. These succulent pan-fried crab cakes are fast, easy, loaded with flavor and won't crumble when you fry them. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: crab cake recipe, crab cakes, seafood recipe
Servings: 10
Calories: 98kcal
Author: Joanna Cismaru

Ingredients

  • 12 oz crab meat
  • 1 egg
  • 2 tsp lemon juice
  • 3 tbsp mayonnaise
  • 1 tsp Sriracha sauce
  • 2 tbsp parsley fresh, chopped
  • 3 green onions chopped
  • 1/2 cup breadcrumbs I used Panko
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp olive oil for frying

Instructions

  • Add all the ingredients (except the olive oil) to a bowl and gently mix it all together.
  • Form the crab mixture into patties, depending on how big you want the patties, I got 10 patties out of my mixture.
  • In a skillet heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, I did 5 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
  • Serve with your favorite side dish.

Notes

You can bake these crab cakes as well, simply preheat your oven to 375 F degrees and bake for about 15 minutes or until golden brown.
Nutritional information is per 1 patty based on 10 crab cakes for this recipe. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1crab cake | Calories: 98kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Cholesterol: 32mg | Sodium: 370mg | Potassium: 100mg | Vitamin A: 2.6% | Vitamin C: 5.8% | Calcium: 3.2% | Iron: 3.5%