If you like crab cakes, you will love my easy recipe for Southern Blue Crab Cakes. It’s a simple, delicious combination of fresh blue crab lump crabmeat, and just enough mayonnaise, egg, and cracker crumbs to bind it together.
The secret to the best tasting crab cakes is to use good quality fresh lump crabmeat and only enough filler to bind the delicate cakes together. They make an outstanding light main dish, and you can also serve them as a sandwich topped with a bun and some tartar sauce. Mini crab cakes also make an impressive crowd-pleasing appetizer.
Why this recipe works:
- Unlike many recipes, I don’t include bell pepper, scallions, or any other ingredients that might take away from the delicate flavor.
- For pure simplicity and taste, this easy recipe highlights the delicious sweetness of fresh crabmeat.
- It’s quick, it’s easy, and it’s oh so delicious!
All about blue crabs:
The largest population of blue crabs is found in the Chesapeake Bay, but they are also plentiful in bays and bayous all along the Gulf Coast. Besides being commercially harvested, they are relatively easy to catch with a dip net or crab trap. And, in this part of the world, crab boils are common along the coast during the summer.
Unfortunately, they are not so easy to clean, and each one only yields a small amount of crabmeat. Because cleaning them is so labor-intensive, fresh lump crabmeat is expensive. However, it does go a long way, and a pound of crabmeat will yield six to eight large cakes or 24 appetizer-size ones.
What’s the difference in Maryland and Southern Blue Crab Cakes:
They are the same. It’s just a matter of where you are from and where the crustaceans were harvested. Maryland Crab Cakes are made with blue crab from the Chesapeake Bay, and Southern Blue Crab Cakes are made with blue crabs harvested along the Gulf Coast.
What’s in them:
How to “pick over” crabmeat:
Pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any remaining small pieces of shell. Handle it carefully and try not to break up the lumps. It’s hard to see the bits of the shell, but you can feel them with your fingers.
How to make them:
1. Add the “picked over” crabmeat and crushed saltines to a medium-size bowl and mix gently. Set aside.
2. Add the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce to a small bowl and whisk until smooth.
3. Combine the two mixtures and gently toss the ingredients together.
4. Cover the bowl and place it in the refrigerator for 30 minutes.
5. To form the cakes, roughly divide the mixture and then, using your hands, lightly shape it into one-half inch cakes about three inches wide, just until it holds together. I like to use a one-third cup measuring cup to make sure all of the cakes are the same size. Do not pack the mixture tightly.
6. Place the cakes on a plate lined with a sheet of wax paper or parchment paper. Cover and refrigerate for at least 30 minutes.
How to cook crab cakes:
Add the olive oil to a large skillet over medium heat. When the oil is hot, add four of the cakes.
Cook for about three minutes or until they are golden brown and gently turn them over using a slotted fish turner or pancake turner. I usually hold the top of the cake lightly with my fingers when turning them over to make sure they don’t fall apart.
Cook them for another three minutes or until they are golden brown on the other side. Remove from the skillet.
Drain on a wire cooling rack. Repeat with the remaining cakes.
Serve warm with plenty of remoulade, tartar, or cocktail sauce.
Why do my crab cakes fall apart:
There is no question that crab cakes are delicate and do fall apart easily. That’s why it’s essential to chill the mixture before you form the cakes, and then again after making them into cakes before you cook them. Don’t skip this step; this is what helps them firm up. Also, handle them carefully and as little as possible because even with the chilling, they are still fragile.
Sharon’s tips:
- The easiest way to crush the crackers is to put them in a plastic storage bag and break them up with your hands. You can also use a rolling pin or put them in your food processor.
- If you want to make these ahead, prepare them up to the step of forming the patties, then cover and refrigerate for up to 24 hours. Then cook as directed.
- I know fresh crab is expensive, but don’t even think about trying to substitute canned or imitation crab meat.
- Crabmeat is sold as jumbo-lump, lump, and claw meat. Jumbo-lump is the most expensive; regular lump meat is fine for this recipe, and you can also use claw meat.
- Fresh crabmeat will keep in your refrigerator for 7-10 days.
- Handle the crab and the crab mixture gently and try not to break up the lumps. Also, when shaping the patties, do not compress more than necessary.
- If you are making the smaller appetizer-size cakes, make them about the size of a silver dollar and between 1/4 and 1/3 inch thick. Since they are smaller, the cooking time will be less than half of the larger ones.
- Leftovers should be covered and can be refrigerated for up to three days. They can also be frozen. But, they will need to thaw before reheating.
- To reheat, remove them from the refrigerator and let them come to room temperature. Add about a tablespoon of olive oil to a pan over medium-high heat and heat for 1-2 minutes per side.
What to serve with them:
I like to keep it simple and serve traditional southern sides like coleslaw, southern potato salad, cheese grits casserole, homemade french fries, deviled eggs, corn pudding, southern corn salad, hoecakes, or hushpuppies.
Blue crab meat recipes:
If you like this recipe, I know you will also love these recipes: Avocado Stuffed with Blue Crab, and Ultimate Corn and Blue Crab Bisque.
More seafood recipes:
You also might want to check out these popular seafood recipes: Fish Tacos with Mango Slaw, Brown Sugar Glazed Bacon Wrapped Shrimp, and Easy Baked Parmesan Grouper Fillets.
More Southern-style recipes:
Are you looking for other popular recipes from the South? Check out these delicious favorites: Southern Potato Salad, Southern Pecan Praline Cake, Southern Pimento Cheese Spread, and Easy Classic Southern Tomato Pie. Intrigued; check out, even more, Southern Recipes.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Easy Southern Blue Crab Cakes
Ingredients
- 1 lb fresh lump Blue Crab crabmeat
- 20 saltine crackers finely crushed
- 1/2 cup mayonnaise
- 1 large egg beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp hot sauce
- 1/4 cup olive oil
Instructions
- Pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any remaining small pieces of shell. Handle it carefully and try not to break up the lumps. It's hard to see the bits of the shell but you can feel them with your fingers.
- Add the "picked over" crabmeat and crushed saltines to a medium-size bowl and mix gently. Set aside.
- Add the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce to a small bowl and whisk until smooth.
- Combine the two mixtures and gently toss the ingredients together.
- Cover the bowl and place it in the refrigerator for 30 minutes.
- To form the cakes, roughly divide the mixture and then, using your hands, lightly shape it into one-half inch cakes about three inches wide, just until it holds together. I like to use a one-third cup measuring cup to make sure all of the cakes are the same size. Do not pack the mixture tightly.
- Place the cakes on a plate lined with a sheet of wax paper or parchment paper. Cover and refrigerate for at least 30 minutes.
- Add the olive oil to a large skillet over medium heat. When the oil is hot, add four of the cakes. Cook for about three minutes or until they are golden brown and gently turn them over using a slotted fish turner or pancake turner. I usually hold the top of the cake lightly with my fingers when turning them over to make sure they don't fall apart.
- Cook them for another three minutes or until they are golden brown on the other side. Remove from the skillet. Drain on a wire cooling rack. Repeat with the remaining cakes.
- Serve warm with plenty of remoulade, tartar, or cocktail sauce.
Video
Notes
- The easiest way to crush the crackers is to put them in a plastic storage bag and break them up with your hands. You can also use a rolling pin or even put them in your food processor.
- If you want to make them ahead, prepare them up to the step of forming the patties, then cover and refrigerate for up to 24 hours. Then cook as directed.
- I know fresh crab is expensive, but don't even think about trying to substitute canned or imitation crab meat.
- Crabmeat is sold as jumbo-lump, lump, and claw meat. Jumbo-lump is the most expensive; regular lump meat is fine for this recipe, and you can also use claw meat.
- Fresh crabmeat will keep in your refrigerator for 7-10 days.
- Handle the crab and the crab mixture gently and try not to break up the lumps. Also, when shaping the patties, do not compress more than necessary. There is no question that crab cakes are delicate and do fall apart easily. That's why it's essential to chill the mixture before you form the cakes, and then again after making them into cakes before you cook them. Don't skip this step; this is what helps them firm up. Also, handle them carefully and as little as possible because even with the chilling, they are still fragile.
- If you are making the smaller appetizer-size cakes, make them about the size of a silver dollar and between 1/4 and 1/3 inch thick. Since they are smaller, the cooking time will be less than half of the larger ones.
- Leftovers should be covered and can be refrigerated for up to three days. They can also be frozen. But, they will need to thaw before reheating.
- To reheat, remove them from the refrigerator and let them come to room temperature. Add about a tablespoon of olive oil to a pan over medium-high heat and heat for 1-2 minutes per side.
Nutrition
*This post was originally published on May 30, 2017. It was republished on May 25, 2020 with new images, a “how-to” video, expanded directions and expanded tips.
I’m from Maryland and make a lot of crabcakes…Sounds good, except don’t fry a crabcake in olive oil, as it will overpower the crab. Use butter. Also a little fresh parsley is a must in real crabcakes. Looks good, though!
Those look amazing and I can’t wait to make them 🙂 Whoo Hoo!! Tonight may be the Night! 🙂
I am a sucker for a good crab cake and these look delicious!
Thanks so much Christine!
I love that you kept this recipe simple to let the crab shine through! When you’re using great seafood you really don’t need a lot of bells and whistles.
Thanks, Megan! I totally agree!