Best Crab Cake Recipes – How to Make Crab Cakes

Just about everyone loves a good crab cake. And if you’re looking for some easy to make at home recipes, with more delicious crab than filling, and that are absolutely bursting with flavor, you’ve definitely come to the right place. For your convenience, we’ve assembled a couple of crab cake recipes that your family and friends will absolutely love, along with a few fun facts.  And don’t let the idea of making them at home intimidate you. We have easy, step by step directions for crab cakes that you’re going to want to make again and again. 

Crab Cake Fun Facts

Crab cakes originated in the great state of Maryland. The filling for crab cakes began as a cooking economic necessity. Early on, crab cakes were only popular on the East and West Coasts. Crab cakes first appeared as a printed recipe in 1930 as part of a World’s Fair cookbook 

Easy and Delicious Crab Cakes 


1/3 cup of Mayo (whole fat variety) 

1 large egg, beaten 

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce 

Sea salt, to taste 

Black pepper, to taste 

1 pound quality lump crabmeat 

3/4 cup crushed saltine crackers 

3 tablespoons of fresh parsley, chopped 

Canola oil (just enough for frying) 

Fresh lemon wedges, for serving


Place the egg, Dijon, Worcestershire sauce, mayo, hot sauce, and salt and pepper in a bowl and whisk them together. In a separate, slightly larger bowl stir together the crabmeat, the crushed saltines, and the parsley. Then throw in the mayo mixture. Using your hands, form eight crab patties. Place a large skillet on the stove over medium-high heat and add some oil. When the oil begins to shimmer, cook the crab cakes in batches until they are crispy and perfectly golden. As they get their color turn them gently as they can easily break apart. This process generally takes about four minutes per side. Serve the crab cakes while hot with fresh lemon slices… enjoy! 

Heavenly Crab Cakes

Heavenly Crab Cakes


1 large egg

1/4 cup whole fat mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

1/2 teaspoon sea salt

1 pound of lump crab meat

1/4 cup breadcrumbs

2 tablespoons chopped parsley 

2 tablespoons extra virgin olive oil, divided

Fresh Lemon wedges, for serving 


In a medium-sized bowl, whisk the egg. Then add mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, sea salt, and mix them together. In a large bowl, mix together the breadcrumbs, the crab meat, and the parsley. Then, gently fold in the egg mixture with the crab. Cover the bowl and place in the refrigerator for about 15 minutes. Now, shape about eight patties and place them on a platter and refrigerate about 30 additional minutes to make them easier to handle. Heat the oil in a skillet over medium-high heat and carefully place the crab cakes into the skillet, just a few at a time. Cook about four minutes per side, until golden and crispy. When the batches are finished, transfer the crab cakes to a platter, garnish with lemon wedges, and serve. These are delicious! 

At Glass and Vine, you’ll find an array of chef-inspired dishes (and yes, we have incredible crab cakes) served up in a setting that’s as close to magical as your imagination can take you. Join us at our outdoor secret garden setting, adjacent to beautiful Peacock Park and the sparkling bay. Also, don’t forget we offer order takeout from our convenient curbside pick-up service. We are located in Miami at 2820 McFarlane Rd  For reservations, please call: 305.930.6975 For curbside takeout, call 305.200.5268. We look forward to serving you.