An easy Old Bay crab cake recipe for any night of the week! Filled with sweet, delicious Alaskan Snow Crab, and seasoned with fresh ingredients, these snow crab cakes are a perfect dinner solution. These light crab cakes are a great, healthy option!
Love a great seafood recipe? Be sure to check out our Oven Baked Snow Crab Legs and our Cauliflower Shrimp Fried Rice recipes.
One of my absolutely favorite seafood dishes is crab cakes! However, I will say that I’ve been disappointed by MANY crab cakes, from pricey restaurants to the frozen, prepared crab cakes.
I’m usually disappointed because crab cakes often tend to have more “cake” than crab and are often overly greasy and heavy, and not seasoned properly. I quickly realized that if I wanted a really good crab cake, I need to make them myself, and use really good crab – Alaskan Snow Crab is the best!
Is crab meat healthy?
I also discovered that when you make your own crab cakes at home, you can create a very healthy, easy and delicious meal. The Alaskan Snow Crab is a wonderfully lean, healthy and a protein rich meat. Additionally, crab is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.
Are light crab cakes a healthy protein option?
The cold water of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health. With the other ingredients and seasonings, and cooked in a minimal amount of olive oil, these crab cakes are a mere 200 calories per serving making them a great healthy protein.
What crab is best for making crab cakes?
Alaskan snow crab is the best for making crab cakes. The flavor is sweet, succulent and when paired with just a few simple ingredients, it remains tender and flavorful when cooked. I was able to find Alaskan Crab at my local grocery store in the frozen seafood section.
With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.
What can I serve with snow crab cakes?
Crab cakes are great served with salad, pasta or vegetables. Here are some of our best crab cake side dishes:
- Cucumber Tomato Avocado Salad
- Tomato Basil Mozzarella Salad
- Butternut Squash in Air Fryer
- Garlic Herb Roasted Red Potatoes
- Roasted Rainbow Carrots
- Easy Homemade Alfredo Sauce with any pasta
I used panko bread crumbs, along with fresh parsley, green onion and Old Bay seasoning to accent the sweet snow crab meat.
You don’t need much panko, as the crab is definitely the star of the show! The cakes are held together nicely and need just a few minutes per side in a lightly oiled skilled to cook to a perfect golden brown.
Love a great fish or shellfish recipe? Here are some of our top fish recipes:
- Maple Glazed Air Fryer Salmon
- Sheet Pan Shrimp Fajitas
- Shrimp Rossini Pasta
- Creamy Pesto Pasta with Scallops
- Sheet Pan Sweet and Sour Shrimp
- Air Fryer Mahi Mahi
- Grilled Cedar Plank Salmon
- Parmesan Baked Cod at Weekday Pescatarian
Here’s the recipe for my light crab cakes:
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Easy Old Bay Crab Cakes Recipe with Panko
Ingredients
- 8 – 10 oz. Alaskan Snow Crab peeled and broke into pieces
- 1 green onion chopped
- 1 Tbsp. fresh parsley minced
- 2 Tbsp. olive oil mayonnaise
- 1 Tbsp. fresh lemon juice
- 2 tsp. dijon mustard
- 2 tsp. Old Bay seasoning divided
- 1 tsp. Worcestershire sauce
- salt and pepper to taste a few grinds of salt and pepper
- 1 large egg
- 2/3 c. panko bread crumbs divided
- 1-2 Tbsp. olive oil
Instructions
- In a medium mixing bowl, combine the crab meat with the onion, parsley, mayo, lemon juice, mustard, 1 tsp. of Old Bay, Worcestershire, salt, pepper, 1/3 c. panko and egg. Mix to combine. Shape mixture into 4 equal balls, and press into 1/2" patties.
- Heat the olive oil in a large non-stick skillet on medium high heat. Combine the remaining 1/3 c. panko crumbs and 1 tsp. of Old Bay. Dredge the patties into the crumb mixture, and add to the hot skillet. Cook for about 3 minutes per side or until golden brown on each side. Serve right away.
Nutrition
These crab cakes look delicious! I’m with you on never getting a good crab cake when I’m out. Pinning this for later!
Erin these look amazing I can’t wait to try them!
They really are fantastic! A great light dinner for any night of the week. Perfect for spring and summer, too!
what about a dipping sauce?
Good Afternoon Erin, I love fish cakes, whether made with crab or fish and I love this recipe. I was wondering, what is Old Bay seasoning? As I live in England I was wondering if it is a seasoning I can buy here. If not, would you mind telling me which spices are in the seasoning.
Best Wishes
Daphne
I wish I could have some crab cakes right now! These look delicious! Thanks so much for sharing at Oh My Heartsie Girls Wordless Wednesday!
I pinned this one to remind myself to try soon. I love recipes like this one, when the ingredients are few and simple, letting their good quality shine. Can’t wait to make (and eat!) these!
I LOVE crabcakes and these look scrumptious! And while never cheap, imagine how much this would be at a restaurant! Now you have me craving…
Thanks so much for sharing this with us at Throwback Thursday!
Mollie
Oh my goodness this actually got me in the mood for crab cakes. Which I never am. Probably because of the crab to cake ratio you mentioned. They’re on the list now! Thanks for linking up at #SaucySaturdays.
Looks so good!Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon.
Just found you on Inspire Me Monday. I live on the Gulf Coast and I love crab cakes in the summer. I lost my tried and true recipe and this sounds pretty close. Can’t wait to get my hands on some blue crab! Thanks!
My husband LOVES crab, he is going to be so excited for this recipe! I found you at the This is How We Roll Link Up!
These looks delicious! Thanks for sharing the recipe on Funtastic Friday!
Your Crab Cakes will be delicious! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
These crab cakes look absolutely scrumptious!
Thanks so much for linking up at The Pretty Pintastic Party! We loved your post so we’ll be featuring it at the party this weekend. I hope you’ll stop by, grab a featured badge and link up some more awesomeness!
I love crabs but I haven’t tried crab cakes yet. Thanks for the recipe!
Thanks for sharing it over at Food Friday. Your post got picked for this week’s feature! You can check it herehere. Excited to see what you’ll be sharing next! 🙂
These sound great! It’s been a long time since I made crab cakes. Thanks for the recipe. Pinned! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Your crab cakes look SO GOOD!! Pinning this to the MMBH board. 🙂 Thank you so much for sharing with us.
I love this recipe. Cant wait to try this!
I’ve been making this recipe with snow crab leftovers since it was originally posted. Easily 30+ times. Sometimes I swap the old bay for Cajun seasoning but that’s the only change. Perfect recipe as is!
Outstanding!! Love it hear it!