Why These Crab Cakes Deserve a Spot at Your Table
This recipe for crab cakes has been a family favorite for years — simple to prepare and loaded with flavor. I went back into my pictures – and I have pictures of me making these 10 years ago, here in SD and I know for a fact I was making them well before SD… so this is an oldy but a goodie for sure !
We’re talking:
- VEG: Sautéed onions, celery, and red pepper in a big ol slab of butter;
- BINDER: Mayo, Egg, and Breadcrumbs to hold things together;
- SEASONINGS: Old Bay, Lemon, a Dash of Tabasco + Red Pepper Flakes (and of course plenty S&P!)
- CRAB: I always use canned crab from Costco !
- COOKED: till golden in a Panko coating, lightly pan-fried in EVOO + Butter
They’re tender, bright, just a little zippy — and so satisfying.
Someone once called them “the best crab cakes west of Boston.”
And yes, that someone was a born-and-bred Bostonian… so that compliment carries weight. 😌
This is Part 2 of Our Crabby Adventure!
I’m hoping you already saw the Hot Crab Dip that stole the show? 🦀✨
Well… the crab isn’t finished with us yet. This is Part 2 — and it is one of my favorite plot twists!
If you’re cooking for a smaller household, here’s the frugal way to do it: buy one pound of lump crab, use half for the dip, and save the other half for these crab cakes the next day! You can get two completely different, totally crave-worthy dishes out of the one LB of crab.
Or, if patience isn’t your thing… make both on the same day and call it a Crab Fest. No judgment here either way you go.
Costco Lump Crab for the Win
Well…it used to be Costco lump crab for the win… When it was like $18.99 a container … I just don’t know what is happening to our world these days… I guess if you think about it as a treat dinner – and you are making plenty of crab cakes… feeding a crew if you make the whole batch – so maybe it isn’t too much, but Jeez oh peets… $32 / lb now (11/2025).
OK – I’ve got it. IF you went out and had dinner – and got two of these crab cakes for your dinner – it would probably cost you $32. There. Justified! (Phew!). Not only are you feeding yourself – but I know you have friends or family whose going to nosh on these babies too.
A Crab Cake-Off? Oh Yes We Did
Like the legendary Cinnamon Roll Bake-Off, I bragged about these crab cakes to the wrong audience — and suddenly, we had ourselves a competition. A blind tasting. High stakes. Full drama. Bragging rights for the win.
And confession time?
…I didn’t win. (Ha – You better NOT be laughing…. LOL) The champ’s crab cakes featured about 90% crab, 10% binder — they were simple, clean, chunky perfection. Highlighting the crab all day long.
But here’s the thing — I still love my crab cakes.
They are flavorful, reliable, festive, and always a family favorite. And that’s why I’m posting this recipe — because food isn’t only about trophies. It’s about comfort, joy, sharing, and delicious memories. And, don’t forget they were granted “the best crab cake west of Boston” …. well, that was before the crab bake off… 🤫. But I still don’t care. These babies are yummy. If you eat crab cakes at my house…this is what you are getting. And like the “ugly” fresh bread… ain’t no one complaining…trust me !
When to Make Them
These crab cakes shine as:
- a fancy dinner at home
- a holiday appetizer
- a New Year’s Eve show-stopper
- part of a seafood-meets-steak surf-and-turf moment (SRF steak + baked potato + broccoli = WOWOW 🥂)
And if you split the pound of crab between dip and the cakes, you get to decide which crab recipe reigns supreme in your household. Reduced exposure — increased deliciousness.
Final Word
Whether you go dip first and cakes later — or unleash both the same day — you’re in for something special. These crab cakes are reliable, celebratory, and ridiculously good.
So tell me…
Team Hot Crab Dip or Team Crab Cake?
Or are you like me — happily refusing to choose? 🦀💛
The Best Crab Cakes West of Boston
Ingredients
Sauted Veg
- 3 Tbl Butter
- ⅓ C Celery – Diced Small
- ⅓ C Onion – Diced Small
- ⅓ C Red Pepper – Diced Small
Everything Else
- ½ C Dried Breadcrumbs
- ¼ C Green Onions – Diced Small
- ¼ C Mayo
- 1 Egg
- 2 Tbl Parsley – Fresh, Minced
- 2 tsp Worchestershire
- 2 tsp Lemon Juice – Fresh
- 2 tsp Old Bay Seasoning
- 1 tsp Dried Mustard Powder
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Tobasco – Optional but Recommended
Except the Crab
- 1 lb Lump Crab Meat – Drained in a colander
Coating Before Sautéing
- ⅔ C Panko
Saute IN
- 2 Tbl Butter
- 2 Tbl EVOO
Instructions
- Open and Drain the Crab
- Chop & Sauté the veg — onion, celery, red pepper. (Stick to the measurements — more veg is NOT better here.). Let it cool a bit.
- Add everything and Stir — except the crab — to a large bowl and mix. (don't forget to add the saute'd veg !)
- Once Everything but the crab is well mixed and combined – then ADD the CRAB and Fold it in. Gently distributing it throughout the mixture.
- Form Crab Cakes – I use a Round Ring to help me form the cakes and make them uniform.
- Put Crab Cakes into the Refrigerator for at least an hour and let them "set"
- Coat the crab cakes in Panko (If you want)
- Lightly fry on the stove in some butter and EVOO. Cook on medium or so – for about 3 min per side.
- Serve to those you love – with some lemon wedges.
