How To Fry Crab Cakes

We love those golden brown crab cakes, crispy on the outside and tender on the inside. If you’re nodding your head in agreement, join the club!

Today, I’m dishing out how to fry the most delicious crab cakes that’ll have you coming back for seconds (and thirds!).

A Classic Crab Cake Recipe

Crab cakes on a white plate.

Pick your favorite crab for classic crab cakes. A quick trip to the grocery store’s seafood counter should sort you out if you’re unsure. But if you’re in a pinch, canned crab meat works wonders, too.

Now, onto the base. We’re talking bread crumbs, but if you want to jazz things up a bit, panko breadcrumbs or even cracker crumbs can add that extra crunch.

This recipe features very little filler and loads of crab flavor.

It’s perfect for any occasion, including dinner, parties, or a cookout.

Crab cakes on a white plate.

Ingredients for Crab Cakes

  • Drained lump crab meat
  • Breadcrumbs
  • Diced green onions
  • Mayo
  • Dijon mustard
  • Worcestershire sauce
  • Egg
  • Italian seasoning
  • Old Bay Seasoning
  • Salt
  • Black pepper
  • Vegetable oil for frying
  • Tartar sauce for serving (optional)
  • Fresh parsley for topping (optional)

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Ingredients for crab cakes. The ingredients are all in bowls.

Gather all your ingredients.

Crab cake ingredients in a mixing bowl.

Add crab meat, breadcrumbs, egg, green onions, mayo, Worcestershire sauce, and Dijon mustard to a medium mixing bowl.

And let’s not forget a sprinkle of Old Bay Seasoning for that signature touch.

Mix it all up, and your crab mixture is ready to be shaped into perfect crab patties.

Crab cakes on a white plate.

Separate the mixture into eight equal balls and shape into patties (about ¾-inch high).

Frying crab cakes in a skillet.

Heat the vegetable oil in a large skillet over medium-high heat. Once it’s sizzling, add your crab cakes. Give them a good five minutes on each side until they are golden brown.

Once the crab cakes are done cooking, you can place them on paper towels to soak up any excess grease.

That’s it, they are ready to eat!

Three cooked crab cakes on a white plate. There's another plate with crab cakes next to it.

Sides for Crab Cakes

If you’re thinking of sides, tartar sauce is the classic go-to. But, if you’re feeling adventurous, whip up some cocktail sauce or even a homemade hot sauce. Serve with zesty lemon wedges, and you’re in for a treat!

Here are a few more ideas:

Tips for Crab Cakes

  • If you’re not up for frying, air fryer crab cakes are all the rage now. They’re a healthier alternative and just as delicious.
  • Got some leftover uncooked crab cakes? Pop them in an airtight container with some plastic wrap, and they’re good to go for next time. You can also freeze them for up to two months. Make sure you place them in the refrigerator to thaw and not on the counter.
  • You can use a skillet with nonstick cooking spray or a nonstick skillet to cook the crab cakes.
Crab cakes on a fork.

In a nutshell, making crab cakes is an easy recipe that’s big on flavor.

Whether you’re after classic crab cake recipes or Maryland-style crab cakes, this simple recipe has got you covered.

So, the next time you’re in the mood for some seafood magic, give this a whirl and thank me later!

Crab cakes on a white plate.

How To Fry Crab Cakes

Yield: 8 crab cakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ready to fry some awesome crab cakes? Check out this guide with simple steps and delicious ingredients for seafood goodness.


  • 8 ounces lump crab meat, drained
  • ½ cup breadcrumbs
  • ½ cup green onions, diced
  • ¼ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon Worcestershire sauce
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Old Bay Seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons vegetable oil for frying


  • ½ cup tartar sauce for serving
  • Fresh parsley for topping
  • Diced green onion for topping


  1. Add crab meat, breadcrumbs, green onions, mayo, mustard, Worcestershire, egg, and seasonings to a mixing bowl and mix until well combined. (A spatula works best).
  2. Separate the mixture into eight equal balls and shape into patties (about ¾-inch thick).
  3. Add oil to the frying pan and heat to medium-high heat.
  4. Add crab cake patties to the preheated pan and cook for five minutes on each side until golden brown.
  5. Place the patties on paper towels to get any excess grease.
  6. Remove from heat and serve.


Store the crab cakes in an airtight container in the refrigerator. The crab cakes can be frozen for up to two months. Thaw in the refrigerator.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 472mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 7g

Nutrition is approximate.

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