Easy crab cakes that taste great, are quick and easy to make, and are crispy on the outside and soft on the inside. These succulent pan-fried crab cakes are fast, easy, loaded with flavor and won’t crumble when you fry them.
Crab cakes are a delicious seafood treat that can be enjoyed as an appetizer or entrée. Their crispy exterior and tender, flaky interior make them irresistible. But what is the secret to holding the delicate crab meat together so the cakes maintain their shape during cooking? The answer lies in the binder ingredients.
As someone who loves cooking crab cakes at home, I’ve experimented with different binders over the years and learned which ones work best. In this article, I’ll share my tips on what holds crab cakes together based on my experience.
Why Do You Need Binders in Crab Cakes?
Crab meat is tender and delicate so it requires some help to stick together. Without a proper binder, crab cakes would fall apart and turn into a big mess during cooking.
Binders act like a glue or mortar that keeps the crab meat and other ingredients compacted together in patty form They add moisture and texture while also absorbing any excess liquids released from the crab
The Best Binders for Crab Cakes
There are several common ingredients used as binders in crab cake recipes:
Eggs
Eggs are one of the most popular and effective binders for crab cakes. The proteins in eggs coagulate when heated, helping to set the crab mixture. Using about 1 large egg per 1 pound of crab is a good ratio. I like to lightly beat the eggs before mixing them into the other wet ingredients.
Mayonnaise
Mayonnaise is an emulsion of oil, egg yolks, and an acidic ingredient like vinegar or lemon juice. It provides moisture, fat, and binding power to help hold crab cakes together. About 1/4 cup mayo for each pound of crab is sufficient. I prefer using a high-quality homemade or store-bought mayo.
Breadcrumbs or Crackers
Dry binders like panko breadcrumbs or crushed saltine crackers soak up moisture and add texture. They also assist with binding. About 1/4 to 1/2 cup crumbs per pound of crab works well. Panko gives cakes a crispy coating while saltines offer a nostalgic, classic flavor.
Mustard
Mustard contains vinegar and other acidic components that help bind proteins. Adding a couple teaspoons of Dijon, whole grain, or prepared mustard to the liquid ingredients boosts the binding and flavor.
Other Important Binding Tips
Aside from the main binder ingredients, there are some additional tips to ensure your crab cakes hold together perfectly:
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Chill the formed crab cakes in the refrigerator for at least 30 minutes and up to 24 hours before cooking. This allows time for the binders to fully hydrate and set.
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Avoid over-mixing the crab filling. Gently fold the ingredients together, being careful not to break up the crab chunks.
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Resist the urge to compact the crab cakes tightly when forming them. Handle them gently to keep the texture light.
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Brush the chilled crab cakes with oil or melted butter before cooking to help promote browning and prevent sticking.
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Pan-frying requires sturdier binding power than baking. For first-timers, I recommend baking the crab cakes in a hot oven until golden brown.
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Undercooking can cause crab cakes to fall apart. Ensure they reach the proper internal temperature by using a thermometer.
Troubleshooting Crab Cakes That Won’t Stay Together
Even when you use the right binder ingredients, crab cakes can sometimes still fall apart. Here are some tips if your crab cakes won’t hold their shape:
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The filling may have been over-mixed, breaking down the proteins. Gently fold next time instead of vigorously stirring.
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Too little binder was used. Check the recipe and consider adding a touch more egg, mayo, or mustard.
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The crab cakes weren’t chilled properly before cooking. Always refrigerate for at least 30-60 minutes after forming.
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The cooking oil or pan wasn’t hot enough, causing cakes to fall apart while browning. Ensure the oil reaches 350°F.
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The interior didn’t fully cook through. Use an instant-read thermometer to check for doneness. Crab cakes should reach 145°F.
Serve Crab Cakes With
- Make ahead tip. You can make the patties ahead of time and store them in the fridge for up to a day before cooking them.
- The crab mixture can be put in the fridge for 30 minutes before it is made into patties. That way, the crab meat will have more time to mix with the other flavors, and it will also hold together better when you make cakes out of it.
- Make sure you use a non-stick pan. This will help the cakes not stick to the pan and make turning them over much easier.
If you have leftover crab cakes, they’re perfect for snacking on throughout the week. Simply store them in an airtight container in the refrigerator for up to 2 days. Keep them cold or heat them up again in the oven at 300°F for 10 minutes or until they’re hot all the way through.
What Are Crab Cakes?
Crab cakes are a variety of fishcakes popular in the United States. They are composed of crab meat and various other ingredients, such as breadcrumbs, mayonnaise, mustard, eggs, and seasonings. Crab cakes can be baked, grilled, deep fried, air fried or broiled.
Lots of green onions, an egg, breadcrumbs, and mayo to hold them together. I like to add a little hot sauce for spice. That’s pretty much it to the recipe. Not hard at all! Just be careful not to hurt the crab as you mix it all together and shape it into patties.
Easy Crab Cakes Recipe
What makes a good crab cake?
We included many of the flavors of traditional crab cakes, including Old Bay seasoning, Worcestershire, dijon mustard, lemon juice, and parsley. And we also added celery for a subtle crunch and capers for a brine-y element that resembles seafood. A flax egg provides the binding that holds them together and breadcrumbs help them get crispy.
What goes well with crab cakes?
This recipe from Executive Chef Alan Kantor, of MacCallum House in Mendocino, is similar to that one. Chef Kantor adds scallions, parsley, lemon zest and mustard to bring all the flavors together. A Spanish roasted pepper, garlic and almond sauce compliments the sweetness of the crab cakes.
What ingredients do you need to make crab cakes?
Ingredients needed to make my Southern style crab cakes: For this recipe you’ll need jumbo lump crab meat, panko breadcrumbs, grated Parmesan cheese, mayonnaise, red bell pepper, green onion, butter, seafood seasoning, garlic salt lemon pepper and eggs. Can you use imitation or canned crab meat?
How do you make crab cakes in Maryland?
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together. Line a baking sheet with aluminum foil for easy clean-up. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.