Homemade crab cakes: My recipe

I fell in love with crab cakes while in Canada. I adopted them since then.

Now crabs are not always cheap or easy to come by good fresh ones, which is what this recipe is all about. But if you find any good crab, make crab cakes.

Fried crab cakes

I have twisted recipes to come up with my own: I use panko instead of the usual bread crumbs, I add mustard, chives, and potatoes to my mix. I use a good deal of brown meat from the crab while most of the usual recipes call for white meat only. We find that this adds a real craby taste to them and we like them that way.

So here is how I make my version of crab cakes. I bake them to avoid them mess and also extra calories. I also serve them with a lemony remoulade or a tartare-style sauce.

The use of a good amount of brown meat make them delicate to handle, so I bake them after they spend a bit of time in the fridge. You could still fry them by really want to make sure you can flip them without shattering them.

You could serve crab cakes as starters but I make relatively big ones and serve them with baked fries or a salad for a meal.

Baked crab cakes

Serves 2 to 4 (depending on cakes' size)
Prep: 7 min - Cooling: + 2 hours - Baking: 20 min/Frying: 4 min

For the crab mix
  • About 300 g of crab meat (50% brown and 50% white)
  • 150g of boiled potato, mashed
  • 2 tbsps of crackers, crushed
  • 1 tsp of mayonaise
  • 1 tsp of dijon mustard
  • 2 tbsps of chopped chives or parsley
  • 1/2 tsp of salt
  • 1/2 tsp of freshly crushed black pepper
  • 1/2 tsp of lemon zest
  • 2 tbsps of spring onions, finely chopped
  • 1 egg yolk

For coating

  • 1 cup of panko
For the accompanying sauce
  • 3 tbsps of mayonaise
  • 1 tsp of dijon mustard
  • 1 tbsp of brined capers or gherkins, finely chopped
  • 2 tbsps of lemon juice
  • 1/2 tsp of lemon zest
  • 1 tbsp parsley or chives, chopped
  • Salt and pepper to taste


Mix all the ingredients listed for the crab mix.

Prepare a flat plate or tray which can fit into the fridge: cover it with a layer of foil and fill it with  panko.

Wet your hands and make 4 to 6 balls then flatten them to a 1 1/2 cm thickness. Scatter panko from the top. Cover the crab cakes with cling film and place them in the fridge for 2 to 6 hours to firm up.

Preheat the oven to 200 degrees C. Cover a baking tray with baking paper and brush with oil.
Bake the crab cakes for 20 mins.

 Accompanying sauce for the crab cakes

Mix all ingredients and place in the fridge for at least 30 min.

Serve on the side of the crab cakes, along with celery sticks and anything else you fancy.

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