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a fork digging into a crab cake - Girl and the Kitchen

The Ultimate Crab Cake Recipe

  • Author: Mila Furman
  • Total Time: 30
  • Yield: 16 1x


The Ultimate Crab Cake Recipe is not difficult or particularly unique…it is however super tender, moist and full of crab! Forget the bland and dry crab cakes of the past! This super moist and flavorful crab cake is perfect on its own but elevated to superior levels with a caper remoulade!



Crab Cakes

1 lb lump crab meat

1 cup cooked risotto or cooked short grain rice (plus extra in case needed for binding)

1/2 cup avocado mayonnaise*

3 tablespoons chopped parsley*

2 shallots, finely chopped* 

3 tablespoons capers (or more if you like things all capery)

juice and zest of one lemon (or more if you like it super lemony)

salt and pepper to taste

Panko breadcrumbs for frying

Avocado Oil for frying


1 cup avocado mayonnaise

1 tbsp parsley

1 shallot

1 tsp of cayenne (add more or else depending on your level of heat)

zest and juice of half a lemon

salt and pepper to taste


Crab Cakes

  1. Combine all the ingredients in a bowl and mix well.
  2. Taste for seasoning and adjust as needed. If the mixture does not seem moist enough…add in 1 more tablespoon of a time of mayonnaise.  If the mixture is TOO sticky, add in a tablespoon at a time of rice.
  3. Set yourself up with a parchment lined sheet pan.
  4. Using an ice cream scoop take a scoop of the crab mixture and form it in your hand into desired sized patties.  You do not want them too thin.  You can also make massive crab cakes that will serve as a dinner item instead of little bites. That is entirely up to you.
  5. Place the crab cakes into the panko mixture.  Gently pressing them down to make sure they are equally covered on all sides.
  6. Once formed, place the each one onto the sheet pan and place into the refrigerator to cool for 30-60 minutes and up to 2 nights.*  
  7. When ready to serve, grab a cast iron, carbon steel or a plain non stick skillet and add enough oil into the pan.  Turn the heat to medium.  You will know you have enough oil in the pan if when you place the crab cakes into the oil the oil comes up about halfway up on the crab cakes.  
  8. Set yourself up with a place or sheet pan lined with paper towels to absorb any access oil after cooking the crab cakes. 
  9. Pan fry on one side until they are golden brown, about 3-5 minutes.  Then gently flip them over with a fish spatula and cook until golden brown. Place on the paper towels to drain off any access oil
  10. Serve warm with remoulade! 


  1. Add in all the ingredients into a food processor and mix until well combined.
  2. Taste and season as necessary!


  • You can use any mayonnaise you like truly.  However, classic mayonnaise is made with canola or soybean oil which is highly inflammatory.  If you are able to make your own mayonnaise by all means PLEASE DO!
  • Instead of hand chopping your parsley and shallots, feel free to throw it into a hand blender attachment or a  chopper and simplify your life 🙂 
  • Use this recipe as a base!  Add in cilantro and ginger and make them Asian style.  Add in some finely chopped chillies to spice things up.  Or substitute the crab with roasted salmon and make salmon cakes!
  • You can even freeze these babies.  You can freeze them after refrigerating them or after frying them up!
  • In order to reheat the crab cakes if they are not frozen, simply pop them into a 450 degree CONVECTION oven for 5-10 minutes until warmed through.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers, seafood, shellfish, pescatarian

Keywords: Appetizers, seafood, shellfish, pescatarian

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