How To Make the Absolute Best Crab Cakes

Crab cakes should be all about the crab — no questions asked. They should be crispy on the outside, moist and flaky on the inside, and taste exclusively of fresh, delicious crab: no fillers or excess spices getting in the way. If you agree, you’ve come to the right place.

Our crab cake recipe is intentionally unfussy. We’ve put crab meat at the center of the equation, and thrown in just enough extras to hold the patties together. Here’s our method for the best crab cakes possible.

The secret is simple: Crab, not breadcrumbs or mayonnaise or spices, should be the focus of crab cakes. Yes, including all three makes for flavorful cakes that won’t fall apart when you pan-fry them, but here, too much isn’t a good thing. If you load up on fillers, the delicate crab meat will get lost in the noise.

We know crab meat is a splurge, so it’s a waste if it’s not the star. This is the kind of recipe you make for a date night or a special occasion, so we know there’s no room for error. That’s why this recipe was thoroughly tested to ensure it’s utterly foolproof.

First, it’s important to buy the right type of crab. You’ll want to reach for jumbo lump crab meat here. It’s pricey, but, like we said, this is a special treat. Head to the fish counter to find it — either fresh or frozen is fine since it’s typically flash-frozen to preserve quality. If frozen, let it defrost in the refrigerator overnight.

To ensure the crab shines, each secondary ingredient has a distinct purpose. The egg, mayo, and breadcrumbs help bind the patties; the mustard adds tang; the parsley lends color and freshness; and the Worcestershire and hot sauce provide zip.

Don’t be afraid of the hot sauce here — it simply adds flavor, but doesn’t actually make these crab cakes spicy. If you do like heat, try stirring a few drops into a bit of mayo to make an easy sauce to dollop on the finished cakes.

With crab cakes at the center of the plate, you don’t need much else to make this a special meal. Serve them on top of a bed of salad greens (we particularly like frisée or arugula) with a big squeeze of lemon, or serve them next to your favorite grilled or roasted vegetable. Popping open a bottle of crisp white or rosé wine is optional, but we do think it rounds out the occasion, if you’re so inclined.