Crab cakes are zippy, savory seafood treats, and they work as beautifully at breakfast or brunch as they do as appetizers. Add Maryland-style seafood to your next breakfast or brunch with homemade, fresh crab cakes.See Popular Crab Cakes Recipes
It's crab season! From Alaska king crab to California Dungeness crab, it's prime time now for crab lovers (the West Coast season peaks from now through January). You may be tempted to call your favorite seafood joint and get some crab cakes to go. But a lot of restaurants pad their crab cakes with bread crumbs, making it more of a bread cake.
Crab cakes are a regional favorite in coastal areas across the U.S., especially in Chesapeake Bay, Maryland, where blue crabs are plentiful (though other types of crab meat will do just fine). Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more bread crumbs or "fillers" than others. But they all have one thing in common: fresh and delicious crab meat.
You don't have to be an east coast native to know how make classic Maryland crab cakes. This recipe will show you how easy it is to capture the flavor of the sea.
Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.
Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.
This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Rmoulade Sauce. Make it a meal: Serve on arugula salad.
The smoky flavor of chipotle chile peppers gives the stir-together sauce gusto that complements the subtly seasoned crab cakes. To tame the spiciness of the sauce, remove the seeds from the pepper before you add it.
Order crab cakes at many restaurants and you get what could more likely be called a bread cake. There's more breading and other fillers than there is actual crabmeat. And the crab cakes are typically the size of a meatball.
A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.
Ground red pepper gives these appetizer crab cakes a bit of kick.
Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.