These crab cakes use canned crab meat, a handful of fresh vegetables, and a garlic cooking crème that pulls double duty as both binder and dipping sauce. The whole thing takes 20 minutes, start to finish. If you want a seafood dinner that doesn’t require a special trip to a fish counter or a lot of cleanup, this is a solid weeknight option.
Ingredient notes
- Canned crab meat: Look for it near the canned tuna. Lump or white crab both work. Drain it well and pick through for shell fragments — canned crab is convenient but not always perfectly clean.
- Savory Garlic Cooking Crème (Philadelphia brand): This is a cream cheese-based spread sold near the cream cheese in most grocery stores. If you can’t find it, blend 8 oz softened cream cheese with 2 minced garlic cloves and a pinch of salt — it behaves the same way in the mixture.
- Italian-style bread crumbs: The seasoning in these is part of the flavor. Plain breadcrumbs work in a pinch, but add a pinch of dried parsley and a little garlic powder to compensate.
- Cocktail sauce: Any store-bought brand is fine. Skip making it from scratch — not worth the extra dish when you’re already using the crème as the sauce base.
The short version of why this works
Two things matter here. First, the garlic cooking crème acts as a fat-based binder that holds the patties together without requiring a lot of egg or filler — so the cakes stay tender inside rather than turning dense and bready. Second, cooking them in a hot, lightly oiled non-stick pan without moving them for the full 3 minutes lets a proper crust form. Lifting or nudging the cakes too early breaks that crust before it sets, which is why they fall apart. Let the pan do the work.
Common problems and fixes
- Cakes fall apart when flipping: The crust wasn’t fully set. Wait until you see the edges turn golden before you touch them. A thin fish spatula helps — slide it fully under the cake before committing to the flip.
- Mixture won’t hold a patty shape: The crab was too wet. Drain again, pressing firmly. If the mix still feels slack after shaping, lay the patties on a plate, cover loosely, and refrigerate for 15–20 minutes before cooking.
- Cakes brown too fast on the outside but feel cold in the middle: The pan was too hot. Medium heat is correct. If the first batch browns in under 2 minutes, turn the heat down slightly before the next batch goes in.
- Patties are dense and heavy: The mixture was overworked. Stir just until the ingredients are combined — the more you compress the crab, the tighter and heavier the finished cake.
- Dipping sauce is too thick: Stir in a teaspoon of water or a small squeeze of lemon juice to loosen it. The crème thickens as it sits, especially if refrigerated.
Leftovers and make-ahead
Cooked crab cakes keep in an airtight container in the fridge for up to 3 days. Reheat them in a dry non-stick skillet over medium-low heat for about 2 minutes per side — this brings back some of the crust that the microwave destroys. You can also freeze cooked cakes in a single layer, then transfer to a freezer bag once solid; they keep well for up to 2 months. Reheat from frozen in a 375°F oven for 12–15 minutes, flipping once. If you want to get ahead before a gathering, shape the uncooked patties, layer them between sheets of parchment, and refrigerate for up to 24 hours before frying. The dipping sauce keeps separately in the fridge for 3 days and works well as a spread on sandwiches made with any leftover cakes.
Easy Crab Cakes Recipe (Crispy Outside, Tender Inside)
Ingredients
- 2 cans crab meat (6-ounce) drained
- ¾ cup Italian-style bread crumbs seasoned
- ¼ cup green onions finely chopped
- ¼ cup red pepper finely chopped
- ¼ cup celery finely chopped
- 1 container Savory Garlic Cooking Crème (10-ounce) such as Philadelphia brand
- 1 large egg beaten
- 2 tablespoons cocktail sauce
- cooking spray or as needed; for skillet
Instructions
- Drain both cans of crab meat thoroughly, pressing gently to remove excess liquid. Transfer to a large mixing bowl and shred with a fork, picking out any pieces of shell or cartilage.
- Add the chopped green onions, red pepper, and celery to the bowl and mix gently to combine.
- Add ⅔ cup of the Savory Garlic Cooking Crème to the bowl and stir until evenly incorporated. Reserve the remaining crème for the sauce.
- Add the beaten egg and mix until the mixture holds together when pressed.
- Using your hands, form the mixture into 9 small patties, about 2½ inches (6cm) wide and ½ inch (1.5cm) thick. If the mixture feels too loose, refrigerate for 15 minutes to firm up.
- Heat a 10-inch non-stick skillet over medium heat and coat with cooking spray. Working in batches if needed, cook the crab cakes for 3 minutes per side without moving them, until golden brown and crispy on both sides. Transfer to a paper towel-lined plate.
- In a small bowl, stir together the remaining Savory Garlic Cooking Crème and the 2 tablespoons of cocktail sauce until smooth.
- Drizzle the garlic-cocktail sauce over the crab cakes, or serve it on the side as a dipping sauce. Serve immediately while warm.
Nutrition
FAQ
Can I use imitation crab meat instead of real canned crab?
You can, but the texture and flavor will be noticeably different. Imitation crab is softer and sweeter, and it tends to make the cakes a little mushier — they’ll still hold together, but they won’t have the same flaky bite.
Can I bake these instead of pan-frying?
Yes, though you won’t get the same crust. Bake at 400°F on a lightly greased baking sheet for about 12–14 minutes, flipping once halfway through. Spray the tops lightly with cooking spray before they go in to help with browning.
My store doesn’t carry Savory Garlic Cooking Crème — what’s the best substitute?
Softened regular cream cheese blended with 2 minced garlic cloves and a pinch of salt is the closest swap. Use the same quantity the recipe calls for and it will bind and sauce the same way.
How do I know when the crab cakes are cooked through?
Three minutes per side over medium heat is enough — the crab is already cooked, so you’re really just heating everything through and building the crust. If the outside is golden and the center feels firm when you press it lightly, they’re done.
If you liked this one
- Creamy New England Clam Chowder
- Fresh Lemon-Herb Crab Salad
- Authentic Spanish Seafood Paella
- Sweet Corn Chowder
