Homemade Crab Cakes
Inspired by our time in Florida, this homemade crab cakes recipe features yummy crab, crunchy peppers and onions, and a special blend of seafood seasonings!
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As you may know, Kim and I lived in Florida for almost 10 years. It was an amazing life experience.
One of the best things about living there was the fresh seafood! Just about anything you wanted you could get at the markets in Miami.
As a result, I learned to cook a lot of seafood dishes like crab rolls, Grilled Mahi Mahi, and shrimp pasta. Today’s crab cakes recipe was one of my first successes.
Serve it with homemade remoulade sauce for the ultimate seaside experience. So, shall we get started?
How to make homemade crab cakes
First, start by prepping the crab and dicing the celery, peppers, and onions.
Also, preheat your oven to 425°F. and place a large cast iron skillet over medium-low heat.
Next, grab a large mixing bowl and add the crab meat, cracked eggs, breadcrumbs, peppers, onions, celery, mayonnaise, seafood seasonings, black pepper, and Dijon mustard.
After that, use a wooden spoon or your clean hands to mix everything together.
Then, shape the mixture into 4 equal-sized cakes. Place the butter into the hot pan and let it melt.
Now, once the butter has melted, carefully lay the crab cakes into the skillet. Let them cook for about 5 minutes on each side so that they have a nice crunchy crust.
Last, place them into the oven to bake for 10-15 minutes. Remove them from the oven and serve.
That’s it, your homemade crab cakes recipe is done! Kim and I hope you enjoy the meal and wish you all the best 🙂
Crab Cake Variations
You can skip the pan sear and bake the crab cakes in a lightly greased baking dish. They won’t develop the same golden brown crust, but they should cook through in about 20 to 25 minutes.
For appetizer-size crab cakes, divide the mixture into 8 to 10 smaller patties. Pan-fry or bake them as directed, but begin checking early since smaller crab cakes cook faster.
You can also serve the cooked crab cakes in flour tortillas with fish taco sauce and your favorite toppings.
For a gluten-free option, use gluten-free breadcrumbs in place of regular breadcrumbs.
Ingredients
- 1 pound crab meat
- 2 large eggs
- ½ cup breadcrumbs
- ¼ cup bell pepper, diced
- ¼ cup white onion, diced
- ⅛ cup celery, diced
- 1 teaspoon mayonnaise
- ½ teaspoon seafood seasoning, similar to Old Bay
- ¼ teaspoon black pepper
- ¼ teaspoon Dijon mustard
- ½ teaspoon unsalted butter, for cooking the crab cakes
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Instructions
- Preheat the oven to 425°F, and heat a large, oven-safe pan or skillet (such as cast iron) over low-medium heat.
- In a large bowl, combine the crab meat, breadcrumbs, bell peppers, onion, celery, eggs, mayonnaise, Old Bay, pepper, and Dijon mustard. Form the mixture into 4 equal sized patties.1 pound crab meat2 large eggs½ cup breadcrumbs¼ cup bell pepper¼ cup white onion⅛ cup celery1 teaspoon mayonnaise½ teaspoon seafood seasoning¼ teaspoon black pepper¼ teaspoon Dijon mustard
- Melt the butter in the preheated pan and cook the crab cakes for 4 to 5 minutes per side, just enough to brown them.½ teaspoon unsalted butter
- Transfer the pan to the oven and cook for an additional 10-15 minutes. Serve hot with remoulade or your other favorite seafood sauce.
Can these be frozen and just reheat when ready to eat?
Good Morning Terri, good question. We’ve never frozen them before. But, I would think it can be done. I would cook them first, them let them cool in the fridge before transferring them to a freezer. Then, simply reheat them when you’re ready to eat the cakes. Thank you for asking and have a great day!