Our Best Crab Cake Recipes
There's nothing quite like a hot, crispy crab cake. And these delicious recipes will transport your tastebuds straight to the Atlantic coast.
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
These crisp-on-the-outside, tender-on-the-inside crab cakes are what I grew up eating. They're absolutely delicious each and every time I make them. —Ann Girucky, Norfolk, Virginia
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan
In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware
Crab cakes are a go-to on my party food list. The peanut sauce in this recipe takes the cake! —Amber Massey, Argyle, Texas