This is a recipe for the BEST Crab Cakes. Tender, delicate with just a bit of cracker crumbs and mayo to bind them, they will thrill the crab lovers in your life!

Crab Cakes on a round white plate with lime and aioli

The Best Crab Cakes with Cilantro Lime Aioli

It’s always a shocker when I can remove a dish from the picky hubby’s “faux allergy” AKA will not eat list. A couple of years ago he came home from a business raving about crab cakes. What the heck? He was eating seafood and liking it?

I was thrilled. I could now make crab cakes at home!

Crab Cakes on a square white plate with aioli, a lime slice and cilantro

Tips for Making the Best Crab Cakes

  • Bill adored these crab cakes. They are quite delicate, so don’t be surprised if they fall apart when flipped. I use two spatulas and very gingerly turn them over. Make sure they are browned before the initial flip. I used my griddle pan so I wouldn’t have to deal with a pan lip in my way. Tiny, appetizer-sized cakes might be easier to handle.
  • From my East coast friends, I learned that the crab must be the predominant ingredient to make the best crab cakes. So a modicum of filler, a bit of bell pepper, and scallion are the primary ingredients. I added some Old Bay seasoning, just because it works so well with crab without overwhelming the flavor palate.
  • There was no egg to bind, but instead a dollop of mayonnaise,  thus making very tender cakes.
  • I have served these to my book club…and one of my friends commented that my seafood spread was better than she had eaten in any restaurant. How’s that for an endorsement? I served these with a lovely Cilantro Lime Aioli from Stonewall Kitchens…a tart and flavorful mayonnaise. You can use your favorite tartar sauce, too.
Crab Cakes on a round white plate with lime and aioli

Crab Cakes with Cilantro Lime Aioli

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Yield 4 servings

Perfect crab cakes you can make at home!


  • 1 lb. lump crab meat
  • 1 small red bell pepper, finely minced
  • 1 scallion finely minced
  • A scant 1/2 cup finely crushed Ritz crackers
  • 1/2-cup mayonnaise
  • Dash of Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning


  1. Mix everything but the crab. Gently fold in the crab. Form into cakes (3-inch diameter is a good size) and sauté in butter. Cook about 4 minutes per side until golden.
  2. Serve with your favorite tartar sauce  or remoulade sauce. Pictured with Stonewall Kitchen's Aioli.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 122mgSodium: 782mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 22g


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Disclosure: Stonewall Kitchens sent me a variety of their products to review. I was not compensated for writing this post and all opinions are my own.