Easy Crab Cakes
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 6 large crab cakes
  • ½ pound (220 g) lump crab meat (I’m using frozen) – defrost and squeeze out water, do not rinse
  • 1 rib celery – finely diced
  • 2 stalks spring onions – finely chopped
  • 2 stalks coriander – finely chopped
  • Pinch of salt and black pepper
  • ½ tsp old bay seasoning (optional)
  • Coating:
  • 2 large eggs – beaten
  • ¼ cup plain flour
  • 1 cup panko (Japanese breadcrumb)
  • For aioli:
  • ½ cup (150 g) mayonnaise (I’m using kewpie Japanese mayo)
  • Zest from 1 lemon
  • 1 tsp lemon juice (or more if you like)
  • 1 clove garlic – finely minced
  • Pinch of salt and black pepper
  • Few dashes of cayenne pepper (optional)
  1. Prepare aioli by mixing all the ingredients together in a medium bowl. Taste and adjust seasoning if needed. We will need ¼ of it to mix in the crab meat later.
  2. In a large bowl, add in crab meat, and season with some salt, pepper and old bay seasoning if using.
  3. Add in the rest of the ingredients and ¼ of the aioli sauce. Reserve the rest for serving later.
  4. Use a spoon and fold until well combined.
  5. Place the flour, beaten eggs and panko in 3 separate shallow plates.
  6. Using a spoon or a ¼ cup measuring spoon, scoop out the crab meat mixture and place on a large plate and baking sheet. You should be able to make 6 portions.
  7. Carefully dredge each crab cake in the flour, follow by the beaten egg and then panko.
  8. Note: As the crab cakes are very delicate, they will crumble during the dredging process. Do not panic and work as gently as possible. You should be able to mold them together after the panko coating. Place in the fridge until you are ready to cook them.
  9. Take the crab cakes out from the fridge.
  10. Using a large skillet or pan, heat up some vegetable oil, about 1-inch height from the base.
  11. The oil should be at medium heat. Place each crab cakes gently into the hot oil and let it cook for about 1 min or until the edges start to turn golden brown. Do not attempt to flip them before they turn golden brown. Gently flip them over and cook for another 1 – 2 mins.
  12. Drain on paper towel and serve warm with lemon wedges and aioli sauce.
  13. Make ahead: If you intend to make these crab cakes ahead of time or store them, simply cook all the crab cakes and let them cool completely. Place them in the freezer, uncover until they are firm, about 2 hours. Wrap them individually with cling wrap and put in a Ziploc bag and continue to freeze. To reheat, place frozen crab cakes on a baking tray and bake them at 180°C/350°F until warm, about 8 - 10 mins.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/07/01/easy-crab-cakes/