If you’ve ever attempted to make Pan-Fried Crab Cakes that ended up falling apart with a single flip, this recipe is for you. This is the method I use to get them golden and crispy on the outside, and moist and tender on the inside. They're seasoned with my go-to Cajun spice blend and sautéed with bell pepper, celery, and green onion. They remind me so much of my beloved Southern Salmon Croquettes that I make with fresh salmon.
If you like dipping sauces, dunk them in my 5-Minute Creamy Cajun Remoulade Sauce or Smoky Cajun Jalapeno Tartar Sauce.
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Why This Recipe Works
Making pan-fried crab cakes in the comfort of your home can feel intimidating, but honestly, it's easier than you think. This method is about protecting the delicate flavor of the crab while keeping the cakes intact as they pan-fry. You won't find heavy breadcrumbs or overpowering ingredients that would mask the crab's sweet, buttery flavor. Starting with a properly heated skillet and packing the cakes firmly is key to making these crab cakes.
Ingredient Notes
Here's what you'll need to make them:
- Crab Meat: Look for quality lump or claw canned crab. Lump and claw give you those meaty pieces. You can find it in the aisle with canned tuna. It's usually on the top shelf. Or, it's sometimes at the seafood or meat counter.
- Cajun Seasoning: A little of my smoky Cajun seasoning adds flavor without overpowering the crab.
- Crab Cake Binder: I use plain panko crumbs to give the crab cakes structure.
- Mayo + Eggs: Help the mixture come together, and the mayo adds moisture.
- Cooking oil: Not pictured, but it's important for pan-frying. Use any neutral oil like avocado or grapeseed.
See recipe card for quantities.
What to Avoid When Making Crab Cakes
It might seem like a little extra mayo will help them stick together, but it actually makes them wetter.
Overmixing breaks down the crab and ruins the chunky texture. Stir just enough to combine.
A super-hot pan can scorch the outside of the crab cake instead; pan-fry over medium heat, and adjust the temperature if needed.
If you try to flip before the crust has formed, the cake will stick and tear apart- be patient.
How to Make Pan Fried Crab Cakes (Step-by Step)
If you’ve ever wondered how to cook crab cakes in a skillet the right way. Stick with this method, and you’ll get crispy edges, tender centers, and cakes that actually stay together every single time without falling apart.
My Top Tip: Pack each crab cake firmly and tightly when forming. This isn’t like making a hamburger. You want it tight enough to hold without it feeling too fragile.
- Add all the ingredients to a bowl and gently fold them until just combined. Form the mixture into a firm, tightly packed patty.
- Add the crab cake patties to a skillet over medium heat and cook until golden and crispy on both sides.
- I missed a shot of them in the skillet, but trust me, you’ll know when to flip them.
Make-Ahead + Storage and Reheating Tips
Make-Ahead: Mix and shape the cakes up to a day in advance. Cover and chill until ready to fry.
Freezer-Friendly: Place leftover cooked crab cakes on a baking sheet or plate lined with parchment paper in a single layer and freeze until they're solid, then transfer to a freezer-safe container. Thaw in the fridge and pan-fry as usual. Freeze up to 1-2 months.
Leftovers: Store cooked crab cakes in an airtight container for up to 2 days in the fridge.
Reheat Option 1: Preheated Oven: Place the crab cakes on a foil-lined baking sheet and warm them in a 375°F oven for about 10–12 minutes, or until heated through. This helps re-crisp the exterior without drying them out.
Reheat Option 2: Cold Oven Start: Alternatively, you can place them in a cold oven, then set it to 375°F and let the crab cakes warm as the oven heats. This more gradual approach can help maintain their crispy texture without overcooking the center.
Serving Suggestions
When you think of crab cakes, your mind may immediately go to an appetizer dish, but these beauties can be served as a:
- Main Course: With a simple salad, roasted veggies like these Crispy Oven Roasted Baby Potatoes, or alongside Southern staples like skillet cornbread or creamy grits.
- Seafood Platter: Add them to a spread with shrimp cocktail, hushpuppies, and fried catfish for a full-on seafood feast.
📖 Recipe
Pan Fried Crab Cakes That Don't Fall Apart
Pan Fried Crab Cakes That Don't Fall ApartEquipment
- Skillet or cast iron skillet
- Mixing bowl
- Medium-sized spoon for mixing
- Chopping board
- Chef's knife
- Spatula preferably a fish spatula
Ingredients
- 16 oz claw or lump canned crab meat (I usually use 2 cans, so I can make large-sized crab cakes.)
- ½ cup celery
- ½ cup green bell pepper
- 2 tablespoon green onion
- 4 tablespoon mayo (Use a quality mayo for best results. I use the Chosen Foods brand.)
- 2 eggs (lightly beaten)
- ⅔ cup panko crumbs
- ½ tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- ¼ cup avocado oil (or grapeseed oil for pan-frying )
- 2 tablespoon avocado oil (for sautéing bell pepper, celery, and green onion)
Instructions
- Dice the bell pepper, celery, and green onion. Warm a large skillet over medium heat, add the cooking oil, then sauté the vegetables until they’ve softened, about 1–3 minutes. Remove from heat and set aside to cool slightly.
- Drain the canned crab meat well to remove any excess liquid, then add it to a large mixing bowl. Once the sautéed vegetables have cooled slightly, add them to the bowl. Stir in the mayonnaise, beaten egg, panko breadcrumbs, Cajun seasoning, and kosher salt until everything is evenly combined.
- Gently fold all ingredients together using a medium-sized spoon just until combined. Avoid overmixing, which can break up the crab. Scoop a portion of the mixture into your hand and form it into a firm, tightly packed patty, shaping each one to be roughly the same size for even cooking. Note: Using two cans of crab, you should get about 10 evenly nice-sized crab cakes.
- Reheat the same skillet over medium-heat for a couple of minutes, add the cooking oil, then add the crab cakes. Do not overcrowd the skillet (cook in batches if necessary. Pan fry the patties for 6 to 8 minutes or until a crispy coating forms, then flip and pan fry for another 4 to 6 minutes or until a crispy coating forms. Note: I like to use a spoon in my left hand and a fish spatula in my right hand to gently flip the cake over. Then, spoon some of the cooking oil from the skillet on top of each cake.
- Once golden and crisp on both sides, remove the crab cakes from the skillet and transfer them to a plate. Serve them hot with your favorite sides and dipping sauces like my Remoulade Dipping Sauce or Smoky Jalapeño Tartar Sauce.
Notes
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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