50 crabcake recipes

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Zucchini crab cakes: grated zucchini, egg, and seasoned crumbs fried into crisp, golden patties that taste convincingly like crab cakes. A clever vegetarian way to use up summer zucchini.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.

These crispy pan-fried crabcakes get their crunch from a golden cornmeal crust while minced cornichons and jalapeño add bright, briny heat. Fresh lump crab stays the star with minimal filler.

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Celebrate the holiday by serving up this decadent delicious crab cake.

Add some style to your dinner with these scrumptious crab cakes that will have everyone talking about how delicious they are!

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.