Homemade Crab Cakes Recipe

This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

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!

As you may know, Kim and I lived in Florida for almost ten (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?

Two crab cakes on a plate with a lemon wedge.

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.

Crab, eggs, and other ingredients in a mixing glass bowl.

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.

The crab cake ingredients have been mixed in the bowl.

Then, shape the mixture into four (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 five (5) minutes on each side so that they have a nice crunchy crust.

The mixture has been shaped into four equal sized patties.

Last, place them into the oven to bake for ten (10) to fifteen (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 🙂

The cakes have been cooked in a cast iron skillet.

Recipe Tips:

  • You can skip the pan sear and bake them in the oven in a non-stick casserole dish. However, they will not have that golden crust and will need to cook in the oven for at least twenty (20) to twenty-five (25) minutes.
  • If you’d like to turn these into an appetizer, then shape the crab cake mixture into eight to ten (8-10) equal sized patties. Afterwards, pan fry them or bake them in the oven. Just be sure to keep an eye on them because the cakes will cook faster.
  • Another amazing dinner idea is to make crab cake tacos. Simply break up the patties, once they cook, then place them into flour tortillas. Top them with a spicy fish taco sauce and any other toppings you desire.
  • Have an issue with gluten? Try using shredded or mashed potatoes in place of the breadcrumbs for a gluten-free crab cake dinner.
The homemade crab cakes stacked on a small decorative plate.

If you like our homemade crab cakes recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The finished cakes stacked on a decorative plate with lemon.

Homemade Crab Cakes Recipe

5 from 4 votes
Print Pin
Author: John
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings


  • 1 pound crab meat
  • 2 large eggs
  • ½ cup breadcrumbs
  • ¼ cup bell pepper, diced
  • ¼ cup white onion, diced
  • cup celery, diced
  • 1 teaspoon mayonnaise
  • ½ teaspoon seafood seasoning, similar to Old Bay
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon unsalted butter, for cooking the crab cakes


  • 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 meat
    2 large eggs
    ½ cup breadcrumbs
    ¼ cup bell pepper
    ¼ cup white onion
    ⅛ cup celery
    1 teaspoon mayonnaise
    ½ teaspoon seafood seasoning
    ¼ teaspoon ground black pepper
    ¼ 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.


The calories listed are an approximation based on the ingredients and a serving size of 1 crab cake. The calorie count does NOT include the lemon wedges or fresh parsley seen on the photos. Actual calories will vary.


Serving: 1crab cake | Calories: 199kcal | Carbohydrates: 12g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 131mg | Sodium: 1095mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 476IU | Vitamin C: 21mg | Calcium: 97mg | Iron: 2mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

Get Our Dip Recipes Ebook!More details here ➡️ FREE EBOOK!


    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating