This recipe for crab cakes goes really nicely with this Sherry Sauce (which is what is pictured here) but if you don’t have time to make a sauce to go along, don’t let that deter you from making these. They’ll be delicious either way. As with all recipes, these crab cakes can only be as good as the ingredients you use to make them, so be sure to use the best lump crab that you can. Jumbo lump would work as well, but is more expensive and makes it a little harder to get the patties to stay together.
Some crab cake purists will say that there should be as little as possible added to a crab cake to keep it unadulterated. I tend to agree, but also like to find a balance between pure crab and added flavor. In this recipe, the flavor comes from a little onion and celery, along with a pinch of cayenne pepper and some Dijon mustard. It’s simple, with just enough flavor to make it interesting without overpowering the crab.
Panko breadcrumbs are used in this recipe because they absorb moisture well and provide good texture on the outside of the crab cake. The cakes are delicate and can be a little tricky to coat with the crumbs. It’s easiest if you only roughly shape the patty before pushing it into the breadcrumbs and then shape it into a perfect patty once it is coated.
If you are dressing this crab cake up and serving it for a nice dinner or brunch, the sherry sauce is a quick fix and is nice to flavor and moisten the cakes. If you are serving these as a little appetizer, divide the mixture into smaller patties and cut the cooking time in half. Finally, if you have any crab cakes left over, try them cold with a little salad, sliced tomato and some mayonnaise.
Comments (20)Post a Reply
I’m exploring your new website, congrats it looks great. However, I think there was a proof reading mistake in the recipe for Crab Cakes the Stovetop version. In the instructions, step 3 says pre-heat the air fryer to 400 degrees F. I think this should be deleted and the steps then renumbered. Haven’t watched that much of QVC since you left because I miss you there.
Thanks for catching that, Susan! I’ve fixed the typo and appreciate you letting me know about it. I’m sure I’m going to find several little proofing typos along the way. 🙂
Typos or not…I just love your recipes and these crab cakes were just great.
I am like Susan, I sure miss you on QVC, no one can ever take your place! Bless all your endeavors!!
Thanks, Shirley. I scoured this recipe for typos, but couldn’t find any. Please do let me know when you see something. Typos are the bane of my existence! 🙂
Regarding your need for a heads-up on errors. Your recipe calls for onions and celery only. Instuctions say to mix in sauteed onions and peppers (not celery).
Your recipe was very tasty — and your typo gave me an idea. On my second attempt, I added 1/2 cup total, of diced red and green peppers and increased the butter to 1 tablespoon. and sauteed them with the celery and onions. The extra butter guaranteed a non-dry saute, due to the added ingredients. I also added some chopped green parts of 2 scallions to the mixture. In my opinion, the supplements added extra flavor to your version. Additionally, I preheated my lightly-oiled air fryer basket for 5 minutes at 400 degrees and used the same frying time. The variations did not not affect the great exterior crispiness of your recipe.
Thanks for catching that typo, Robert, and GREAT that it inspired you to give a variation a try! I love that!
I just submitted a typo correction to you, but was remiss in rating your recipe. My apology. Your air fryer crab cakes get my 5-star rating!
I do not have an air fryer (or a pressure cooker/Instapot) and cannot afford them nor do I have the counter space. Would it be possible to include regular stovetop (or oven or slow cooker) instructions for your recipes for those of us without these appliances?
Hi Denise. Many of my recipes do have multiple appliance options and in fact if you take a look on this page just above the recipe card title, you’ll see a tab that you can click on called “Stovetop & Oven”. Click on that tab and the recipe will give you the instructions for how to cook the crabcakes without an air fryer.
Could I substitute Salmon for the crab? Any modifications?
You could definitely substitute salmon for the crab and cook it the same way.
You are the greatest. Miss you so much on QVC. If it weren’t for David I would t watch it all. Miss you.
I have made these a handful of times using salmon, always to rave reviews. Everyone can’t get enough! Thanks for such a great recipe.
I made this for my husband’s Valentine’s Day Birthday. He commented that you couldn’t get a better meal at a restaurant. I despise mayonnaise but loved these. Made per recipe! Definitely will make again.
What is lump crab? Those it come in a can?
Hi Valerie. Lump crab meat does come in a can (or container). It is made up of smaller pieces of jumbo lump crab meat as well as smaller pieces of body meat. It’s less expensive than jumbo lump crab meat, but still has a delicate flavor, making it perfect for crab cakes.
Meredith, I’ve never made crab cakes before and wondering if I can use the crab meat in crab legs vice lump crab?
Yes, I rated the recipe already because you have not let me down when it comes to recipes,
Hi Starla, you can use any crabmeat to make the crab cakes. It is best to try to keep it larger chunks if possible as it does break up a bit when combining all the ingredients.
Thank you so much for the quick response. I want to make them for Valentines Day today!