Sometimes when you order crab cakes at a restaurant, you dig in and wonder, “Where’s the crabmeat?” Well, Jaime Bachtell-Shelbert, a dietitian and recipe developer who blogs at Wholly Nourished, has made this crab cake recipe that is packed full of crabmeat—so full, in fact, that it’s kind of amazing how compact and well-structured they are. And that’s because Bachtell-Shelbert has created a crab cakes recipe that highlights the crabmeat by holding it together with just two saltine crackers and a small amount of egg, instead of lots of breadcrumbs.
Bachtell-Shelbert came up with this trick after watching her mom make crab cakes at home as a child in Maryland, which is known for its crabs. Her mom used only a few ingredients, so the crab really stood out as the star ingredient, Bachtell-Shelbert says. In addition, Bachtell-Shelbert wanted to develop a crab cake recipe that requires no frying. Instead, her recipe uses the Maillard reaction, which can be done quickly with a high-heat broiler. Lets take a deeper look at Bachtell-Shelberts stunningly simple recipe for broiled crab cakes.
Crab cakes are a delicious meal that can be enjoyed year-round While you can fry crab cakes, broiling them is hands down the best way to cook these tasty treats Broiling brings out the sweet flavor of the crab and gives the cakes a lovely golden crust without needing to add extra fat or oil. After years of experimenting, I’ve perfected my technique for broiling crab cakes so they turn out tender, flaky and full of flavor every time.
Why Broil Crab Cakes?
There are a few key reasons why broiling crab cakes is superior to frying them
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Brings out the natural sweetness of the crab meat without overpowering it.
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Gives the crab cakes a crispy, golden brown exterior without needing to fry.
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Allows you to cut back on added fat, making them a healthier choice.
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Delivers a tender, flaky texture while still holding the cakes together.
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Quick and easy cooking method without needing to watch a pot of hot oil.
Broiling gives you the best of both worlds – a crispy exterior with a moist, delicate interior. The crab meat shines when exposed to the high heat of the broiler.
Choosing Crab Meat
The key to amazing crab cakes is starting with high-quality lump or jumbo lump crab meat. This refers to chunks of crab meat from the body and claws rather than smaller shreds.
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Lump crab – Smaller pieces from the body, about 1 inch
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Jumbo lump – Larger chunks from the body and claws, up to 3 inches
Jumbo lump will deliver those big beautiful pieces of crab in each bite, but lump crab also has great flavor if you need a more budget-friendly option. Avoid canned crab meat which is usually from smaller crab varieties like blue swimming crab.
No matter what type you use, be sure to pick through the crab meat and remove any stray shells or cartilage before using. Try not to break up those lovely lumps as you mix the cakes.
Seasonings
To complement the sweet crab, I like to add just a few seasonings:
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Old Bay – This classic Maryland seasoning adds warmth from paprika, mustard, cloves, and red pepper flakes. Use about 1-2 teaspoons.
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Worcestershire sauce – 1 teaspoon adds depth of flavor.
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Dijon mustard – 1/2 teaspoon mixes in well and provides tang.
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Lemon zest – Brightens with citrus (about 1 teaspoon grated).
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Parsley – Freshly chopped parsley gives a pop of color and earthiness.
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Garlic powder – 1/8 teaspoon is plenty to provide a little background without overpowering.
Go light on the added seasonings to let the crab be the star.
Binders and Fillers
You need just a few ingredients to bind the crab cakes together without too much filler:
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Mayonnaise – About 1/4 to 1/3 cup mayo per pound of crab meat. I prefer Duke’s mayonnaise.
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Breadcrumbs – 1/4 to 1/3 cup plain breadcrumbs per pound of crab meat gives structure.
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Egg – One large egg lightly beaten helps hold the cakes together.
When mixing, be as gentle as possible to keep those lumps intact. Refrigerate the formed cakes for at least 30 minutes before broiling so they firm up.
How to Broil Crab Cakes
Broiling crab cakes takes just 15 minutes for tender, flaky, golden brown results:
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Place oven rack 6 inches from top heating element and preheat broiler on high.
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Line a rimmed baking sheet with foil and lightly coat with nonstick spray. Form crab cakes and place on pan.
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Broil for 3-4 minutes until undersides are golden brown.
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Remove pan, gently flip crab cakes, and return to oven.
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Broil 3-4 more minutes until second side is browned.
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Check for doneness and continue broiling 1-2 minutes if needed.
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Allow to rest 5 minutes before serving.
I like to add a small pat of butter on top of each crab cake before broiling which helps promote browning.
The meat is already cooked so we’re just heating through while cooking the egg binder and achieving a nice crust.
Serving Suggestions
Broiled crab cakes pair perfectly with:
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Tartar sauce – For dipping or spreading on a crab cake sandwich.
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Lemon wedges – A bright, fresh squeeze of lemon over the top.
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Coleslaw – Cool, creamy crunch alongside hot crab cakes.
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French fries – Crispy, salty fries complement the richness.
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Corn on the cob – In season, sweet corn is a classic.
Keep sides simple to let the crab cakes take center stage. I prefer just saltine crackers for scooping up bites of tender crab cake.
Storing Leftover Crab Cakes
Leftover crab cakes keep well refrigerated for up to 4 days. Reheat gently in the microwave or oven until warmed through.
For longer storage, wrap cooled crab cakes individually in plastic wrap and foil and freeze for up to 3 months. Thaw in fridge overnight and reheat.
Frequently Asked Questions
Can I bake the crab cakes instead?
Baking will work but won’t achieve the crisp exterior from direct high heat of broiling.
What type of breadcrumbs should I use?
Plain dry breadcrumbs give the best texture. Avoid panko or flavored varieties.
Can I flip the crab cakes while broiling?
It’s best not to flip them as they are delicate. Broil one side until browned.
What crab meat alternatives can I use?
Imitation crab lacks flavor but you can also use shrimp, lobster or sustainable white fish.
How do I know when they are done broiling?
Check for an internal temperature of 165°F with an instant read thermometer inserted into the thickest part.
Enjoy Tender, Juicy Broiled Crab Cakes
With this easy technique, you’ll have restaurant-worthy crab cakes baking at home in just 15 minutes. Be sure to use quality lump or jumbo lump crab and broil gently without flipping for the most tender, flaky results. The sweet crab flavor really sings when exposed to high heat under the broiler. Pair with simple sides like slaw and fries to let these crab cakes be the star of the meal.
Crush and stir in the saltines
As noted above, Bachtell-Shelberts broiled crab cakes are mostly made of crabmeat, along with a bit of seasoning. So that the cakes will hold together, they will also need something to give them structure. Thats where the crackers come in. Bachtell-Shelbert says to break up your crackers into a rough crumb. You can use a food processor to do this, or you can put the crackers in a zip-top bag and use a rolling pin to break them up. Crackers should be added to the crab mixture along with a pinch of salt after they have been broken up.
Get the oven ready, and start preparing the crabmeat mixture
Before you start, open the oven door and place one of the racks about five inches from the broiler’s heat source. If not, move a rack so that it is. Then set the broiler to high, and close the oven door. Spray a baking sheet with olive oil or nonstick spray while you wait for the broiler to heat up. Drain the crabmeat, and dab gently with a paper towel. Place the crab, egg, half and half, Worcestershire sauce, and mustard in a mixing bowl. Fold gently with a spatula, careful not to break up the crabmeat.