Crab Cakes

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These crab cakes are built the way they should be — mostly crab, barely held together, and broiled until golden. A little mayonnaise, Dijon, and Louisiana hot sauce season the lump crabmeat without masking its sweetness. They cook in about 15 minutes under the broiler, no frying pan required.

Pro Tips

• Fold the mixture with a rubber spatula instead of squeezing it with your hands; a packed-hard crab cake turns dense and bready once cooked.
• Shape the cakes and chill them for at least 1 hour (up to 8) before broiling — the breadcrumb and egg white binder sets in the fridge so the cakes hold together under direct heat.
• Set the rack about 6 inches below the broiler element and place the cakes crumb-side down on a greased, foil-lined sheet; 12-15 minutes gets you a browned top and a hot center without drying out the crab.
• The fermented hot pepper sauce isn't there for heat so much as acidity — it brightens the crab the way lemon would, so don't skip it entirely.
• Leftovers keep 2 days in the fridge; rewarm them under the broiler rather than in the microwave so the outside crisps again.

Frequently Asked Questions

Can I make crab cakes ahead of time?

Absolutely — the chilling step is already part of the recipe. Shape the cakes, cover, and refrigerate up to 8 hours, then broil straight from the fridge when guests arrive.

Can I freeze these crab cakes?

Freeze the shaped, uncooked cakes on a sheet pan, then bag them once firm. Bake from frozen under the broiler, adding 5-7 minutes to the cook time.

Can I pan-fry them instead of broiling?

Yes. Heat coconut oil in a nonstick skillet over medium heat and cook 4-5 minutes per side until deeply golden. The broiler is simply less messy and more hands-off.

Are crab cakes gluten-free and dairy-free?

This version is dairy-free, but the sandwich breadcrumbs contain wheat — swap in your favorite gluten-free breadcrumbs or almond meal and the recipe works just as well.

Recipe Card

Stav Kogan

Crab Cakes

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 0.67 cup (about 2.7 oz / 76 g) white sandwich breadcrumbs
• 16 oz (454 g) lump crabmeat, checked for shells
• 3 scallions, minced
• 3 tbsp mayonnaise
• 1 tbsp coconut oil
• 1 large egg white
• 1.5 tsp Dijon mustard
• 1 tsp Louisiana-style fermented hot pepper sauce
• 1 tsp Old Bay seasoning

Method

 

1. In a bowl, gently mix the crabmeat with 0.25 cup (about 1 oz / 28 g) of the breadcrumbs, the scallions, mayonnaise, coconut oil, egg white, Dijon mustard, hot pepper sauce, and Old Bay. Use a rubber spatula to keep the mixture light.
2. Divide the mixture evenly into four portions and shape each into a compact, slightly mounded cake.
3. Place them on a large plate, cover, and refrigerate for at least 1 hour and up to 8 hours.
4. Position the oven rack about 6 in (15 cm) below the broiler and preheat the broiler.
5. Line a rimmed baking sheet with foil and lightly grease it with coconut oil.
6. Set the crab cakes on the sheet, crumb-side down. Broil until golden, about 12–15 minutes.
7. Serve immediately.

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