Perfectly golden crab cakes, served with fresh lemon wedges, are practically summer on a plate. We love this easy recipe for summer crab cakes because it brings bright coastal flavor to your backyard. Whether you serve these as an appetizer or as a main course, you can count on a crispy exterior, tender fresh crab filling, and plenty of fresh summer flavor in every bite. Serve them alongside roasted vegetables, a chilled pasta salad, or grilled corn for a complete dinner that comes together quickly.
How Do You Make the Best Summer Crab Cakes?
The Butcher Shop’s Summer Crab Cakes
Ingredients:
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 green onions, finely sliced
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Lemon wedges for serving
Directions:
1. Mix the Patties
Place the crab meat in a large mixing bowl and check carefully for any shell pieces. Add the breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, parsley, green onions, Old Bay seasoning, salt, and pepper. Gently fold the mixture together until combined.
2. Form the Patties
Form the mixture into 8 equal crab cakes. Place the crab cakes on a parchment-lined tray and chill in the refrigerator for at least 30 minutes.
3. Fry the Patties
Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook for 4 to 5 minutes per side until golden brown and heated through.
4. Garnish and Serve
Transfer the crab cakes to a serving platter and garnish with fresh lemon wedges. Serve immediately with your favorite summer sides.
Butcher’s Tips for Success
- Chill before cooking: Chilling the crab cakes for at least 30 minutes helps them hold their shape in the skillet.
- Add fresh summer herbs: Bright herbs like dill, chives, and parsley add fresh seasonal flavor.
- Try grilled corn or citrus: Fold in fresh grilled corn kernels or a little lemon zest to add a bit of extra flavor to every bite.
Looking for More Summer Seafood Recipes?
Creole Shrimp Cakes w/ Ancho Chile Remoulade
Low Country Boil
Cedar Plank Salmon
Frequently Asked Questions About Summer Crab Cakes
Can I make crab cakes ahead of time?
Yes. You can prepare the crab cakes and refrigerate them up to one day before cooking.
What type of crab meat works best for crab cakes?
Fresh lump crab meat delivers the best flavor and texture for homemade crab cakes. Jumbo lump crab meat also works beautifully for larger, meatier crab cakes.
Can I bake crab cakes instead of frying them?
Absolutely. Bake the crab cakes at 425 degrees Fahrenheit for about 12 to 15 minutes, flipping halfway through cooking so they brown evenly.
Put Summer Crab Cakes on Your Family’s Table with The Butcher Shop
A few simple ingredients are all it takes to put a light, refreshing meal on your family’s table. At The Butcher Shop, we only carry the freshest ingredients, including our seafood. In fact, our seafood can be caught and served on your plate within the same 24 hours – it doesn’t get any fresher than that!
We also carry farm-fresh produce, freshly baked breads, high-quality pantry essentials, and local beers and wines. For quality ingredients and big flavor, stop by today or call ahead to pre-order your ingredients.