Creative Crab Cakes
Crab Cake BLT
Upgrade this beloved sandwich with a seaside favorite. Use the classic crab cake recipe as a perfect base for your BLT.
- Recipe: Crab Cake BLT
Horseradish Crab Cake Benedict with Simple Hollandaise
Start your morning with coastal flare. Our tasty crab cake version of eggs benedict features tangy horseradish that adds a burst of flavor.
Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise
These irresistable bite-size, Asian-inspired appetizers will have your guests talking. For easy prep, form and refrigerate in the morning. After cooking, keep in a warm oven until ready to serve.
Herbed Crab Cake with Radish-and-Avocado Salad
Fresh parsley, chopped dill, and ground black pepper pack this former plain crab cake full of flavor. Topping a cool radish-and-avocado salad, this dish will be your next go-to for impressing guests.
Maine Crab Cakes with Lime Aioli
Make this dish larger, as a meal, or as mini crab cakes for an impressive appetizer. The lime aioli adds a tangy, refreshing flavor.
- Recipe: Maine Crab Cakes with Lime Aioli
Caribbean Crab Cakes Benedict
Looking for a tropical twist on crab at your next brunch? Try this Caribbean take on a classic dish with Key lime juice incorporated into the hollandaise sauce.
- Recipe: Caribbean Crab Cakes Benedict
Bite-size Wasabi Crab Cakes
These finger-food crab cakes are packed with heat from a dollop of Wasabi--a Japanese horseradish sauce.
- Recipe: Bite-size Wasabi Crab Cakes
Plantain-wrapped Crab Cakes with Avocado Aioli
Infuse Cuban flavors into your crab cakes with this tasty recipe. Plantains are usually served as a side dish in the form of crispy chips or sweet slices, but here, they take center stage with jumbo lump crabmeat.
Salmon-Stuffed Crab Cakes
Get the best of both worlds in this luscious dish featuring crab and salmon. Serve with our spicy avocado tartar sauce and garnish with a fresh cilantro sprig.
- Recipe: Salmon-Stuffed Crab Cakes
Chesapeake Crab Cakes
Tips for a Fab Crab Cake
- Buy fresh: Shop at a reputable market or store, and check the package expiration date. Cook crabmeat the day of purchase for best results, or keep in the coldest part of your refrigerator no longer than three days.
- Pick thoroughly: Nobody wants to bite down on a shard of crab shell, so gently run your fingertips through all of the crabmeat.
- Be delicate: Don't manhandle the mixture when forming patties. Fold in ingredients gently to prevent a tough texture, and use a spatula when transferring patties in and out of the skillet.
- Chill first: Place uncooked patties on a sheet pan lined with parchment or wax paper and refrigerate about an hour. This helps keep crab cakes in one piece when you cook them.
- Fry gently: Saute lump and jumbo lump crab cakes in a small amount of oil. Delicate crab cakes with little breading like ours will fall apart if deep-fried.