Easy Crab Cakes

I’ve been over complicating crab cakes for years. I could never make them exactly right. I would try to make them with real crab legs, break open the shells and pick apart the meat, but it took too long, and they weren’t quite right. Then I tried canned crab meat, but for some reason always bought canned crab meat with those little flakes in it! I don’t know whey they even sell crab in a can that way! Then I got some advice from a friend about a canned crab meat that was tried and true, and it was perfect. The kind that I’ve had a lot of success with is the Food from the Sea brand. It is a blue can, and is located in the cooler section, where you would find smoked salmon.

From there I decided to simplify my recipe. I used to add spices and garlic, which isn’t bad, but it keeps you from really tasting the sweetness of the crab. In this recipe, I decided to use buttery, Ritz cracker crumbs and an egg to bind the cake together. A splash of worcestershire, the tang and spice of the mustard, and of course, Old Bay Seasoning.

Mix the mayo, Worcestershire, mustard, egg and old bay together and whisk until combined. Then gently fold in the crab meat and the cracker crumbs, making sure not to break up the crab meat.

Once all ingredients are combined, separate into 12 cakes. I like to use a small, round cookie cutter to evenly space and shape the cakes. Sear on each side for 3-4 minutes until golden brown.

Enjoy your easy crab cakes with the best red pepper aioli!

Easy Crab Cakes

The easiest, most delicious crab cakes you will ever make.
5 from 16 votes
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 12 Cakes
Calories 150 kcal


  • Large Bowl
  • Whisk
  • Frying Pan
  • Measuring Cups
  • Measuring Spoons
  • Cast iron skillet
  • Spatula


  • 16 oz can of lump crab meat
  • 20 crackers I used Ritz, crushed
  • 1/2 cup mayonnaise
  • 2 tbsp Mustard I use spicy brown
  • 1 tbsp Worcestershire sauce
  • 2 tsp Old Bay Seasoning
  • 1 egg
  • Olive oil for cooking


  • In a large bowl, whisk together mayo, mustard, Worcestershire, old bay and the egg. Then add Ritz crumbs and crab meat and gently fold them together, making sure not to break up the crab lumps. Once mixed, divide into 12 cakes.
    Heat olive oil to medium heat in a cast iron skillet. Add crab cakes and let cook for about 3-4 minutes per side, until each side is golden brown.
    Serve with roasted red pepper aioli:
    1/2 cup mayo
    1/4 jar of roasted red peppers, patted dry
    1 clove garlic
    Put in blender until combined
Keyword appetizer, crab cakes, lump crab, seafood


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