If you like crab cakes, you will love this easy recipe for Southern Style 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.
Why this recipe works:
- Unlike many recipes, this recipe doesn’t include red bell pepper, scallions, or any other ingredients that might take away from the delicious lusciousness of the fresh crabmeat.
- For pure simplicity and taste, this easy recipe highlights the delicious lusciousness of fresh crabmeat.
- It’s quick, it’s easy, and its 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. They are relatively easy and fun 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 months.
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 eight large cakes or 24 appetizer-size.
You will need fresh lump crabmeat, mayonnaise, egg, saltine crackers, Dijon mustard, hot sauce, Worcestershire sauce, and olive oil. That’s it!
How to make them:
Pour the crab meat out on a sheet pan or cutting board and pick through it to remove any remaining small pieces of shell.
In a medium-size, bowl toss the crab meat with the crushed saltine crackers and mix gently. Set aside.
In a small bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce until smooth.
Combine the two mixtures and gently toss the ingredients together.
Cover it and place in the refrigerator for 30-45 minutes. This firms it up and makes it easier to form the cakes.
To form the cakes, roughly divide the mixture and then, using your hands, lightly shape it into ½ inch cakes about three to four inches wide, just until it holds together. Do not pack the mixture tightly.
Add the olive oil to a large skillet over medium-high heat, and when the oil is hot, add four of the cakes. Cook for about three minutes per side and remove from the pan when they are golden brown on each side.
Drain on a paper towel. Repeat with the remaining cakes.
- I know fresh crab is expensive, but don’t even think about trying to substitute canned or imitation crab meat. You can use fresh claw meat.
- 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 these cakes are smaller, the cooking time will be about half of the regular cakes.
- Leftover crab cakes should be covered and refrigerated for up to three days. They can also be frozen. But, they will need to thaw them before reheating.
- To reheat them, remove the cakes 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 cook for 2 minutes per side.
What to serve with crab cakes:
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.
More crab and seafood recipes:
If you like crab, you might also like these recipes: Avocado Stuffed with Blue Crab, and Ultimate Corn and Blue Crab Bisque. 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:
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!
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Easy Southern Style Blue Crab Cakes
- 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
- Gently pick through the crab to remove any remaining small pieces of shell.
- In a medium size, bowl, toss the crab meat with the crushed saltine crackers and gently mix together. Set aside.
- In a small bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce until smooth.
- Add the mayonnaise mixture to the crab mixture and gently toss the ingredients together.
- To make it easier to form the crab cakes, cover the crab mixture and place in the refrigerator for 30-45 minutes.
- To make the large crab cakes, roughly divide the mixture and then, using your hands, lightly shape it into 1/2 inch cakes about 3-4 inches wide, just until it holds together. Do not pack the mixture tightly.
- Add the olive oil to a large skillet over medium-high heat and when the oil is hot add four of the crab cakes. Cook for about 3 minutes per side and remove from the pan when they are golden brown on each side. Drain on a paper towel. Repeat with the remaining four crab cakes.
- Serve immediately.