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Easy Crab Cakes (Crispy, Golden & Flavor-Packed)

If you love a good Louisiana-style crab cake, you’re going to fall in love with this recipe. These crab cakes are crispy on the outside, tender on the inside, and packed with bold flavor. Nothing bland, nothing bready… just pure crab goodness.
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Ingredients

Crab Cake Mixture

  • 1 pint fresh jumbo lump crab meat make sure to sort and pick out any shells
  • ½ cup mayonnaise
  • 2 tablespoons Frank’s Red Hot
  • 1 tablespoon ground mustard
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Creole Trinity & Herb seasoning
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons Old Bay seasoning
  • 1 large egg
  • ¼ –½ cup panko breadcrumbs

For Coating

For Frying

  • Neutral oil vegetable, canola or avocado - enough to coat the bottom of a skillet

For Serving

Instructions

Make the mixture:

  • In a large bowl, whisk together the mayonnaise, Frank’s Red Hot, ground mustard, Cajun seasoning, Creole Trinity & Herb, parsley, Old Bay, and egg until smooth. Gently fold in the jumbo lump crab meat, keeping the pieces as intact as possible. Add ¼–½ cup panko gradually until the mixture holds together without feeling bready.

Prepare the coating:

  • In a separate shallow bowl, stir together the panko and Creole Trinity & Herb seasoning.

Form the crab cakes:

  • Scoop the crab mixture and shape into balls. Roll each one in the seasoned panko, then gently press into a small patty. Place on a parchment-lined surface while you finish forming the rest.

Pan fry:

  • Heat oil in a cast iron or heavy skillet over medium-high heat. Once hot, add the crab cakes and cook for 3–4 minutes per side, until crispy and golden brown.

Serve:

  • Remove from the skillet and drain briefly. Serve warm with your favorite dipping sauce.
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