These Crab Cakes with Garlic Sauce deliver a perfect balance of sweet lump crab and a crispy golden crust. Paired with a creamy, punchy garlic sauce, they’re elegant yet simple enough for any occasion. The key is minimal filler so the crab remains the star.
Looking for Crab Cakes with Garlic Sauce inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Crab Cakes with Garlic Sauce
- Star-quality crab: Minimal filler lets the sweet, delicate crab shine.
- Incredible garlic sauce: Creamy, tangy, and packed with garlic kick.
- Quick & easy: Ready in under 30 minutes with a simple chill step.
- Versatile serving: Perfect as an appetizer, lunch, or main course.
Ingredients & Tools
For the Crab Cakes
- 450 g fresh lump crab meat, picked over for shells
- 1 large egg, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 red bell pepper, finely diced
- 2 tbsp fresh parsley, finely chopped
- 2 spring onions, thinly sliced
- 1/2 cup almond flour
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 2 tbsp ghee or avocado oil, for frying
- Salt and black pepper to taste
For the Garlic Sauce
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tsp capers, rinsed and chopped (optional)
Tools: A large mixing bowl, a medium mixing bowl, a baking sheet, a large non-stick skillet, and a spatula.
Notes: Using fresh, high-quality crab meat is non-negotiable here—it makes all the difference in flavor and texture. The almond flour gives a lovely, delicate crust without being heavy, and the ghee provides a high smoke point for that perfect golden sear.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 22 g |
| Fat: | 25 g |
| Carbs: | 4 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Handle the crab with care. When you’re mixing the ingredients, use a gentle hand. You want to fold everything together just until combined. Overmixing will break down the lovely lump crab meat and result in a denser, pastier texture.
- Don’t skip the chilling step. After you form the crab cakes, pop them in the fridge for at least 15-20 minutes. This firms them up, helping them stay together when they hit the hot pan. It’s a simple step that prevents a world of frustration.
- Let your garlic sauce mingle. While the crab cakes are chilling, make your garlic sauce. This gives the flavors—especially the garlic—time to meld and develop. The sauce will taste even better after it’s had a little rest.
- Check your pan temperature. Your oil or ghee should be hot but not smoking before you add the cakes. You’re looking for a steady sizzle—a gentle, confident sound that promises a crispy crust without burning.
How to Make Crab Cakes with Garlic Sauce
Step 1: Prepare the Crab Mixture. In your large mixing bowl, place the lump crab meat. You’ll want to gently go through it with your fingers to check for any lingering bits of shell—it happens to the best of us. In a separate small bowl, whisk together the egg, 3 tablespoons of mayonnaise, Dijon mustard, and Worcestershire sauce until it’s smooth and well-combined. Pour this wet mixture over the crab meat.
Step 2: Add the Aromatics and Binder. Now, add the finely diced red bell pepper, chopped parsley, sliced spring onions, almond flour, smoked paprika, and cayenne pepper (if using) to the bowl. Season with a good pinch of salt and black pepper. Here’s the crucial part: use a rubber spatula or your hands to gently fold everything together. You’re not making a meatloaf—you’re just coaxing the ingredients to get acquainted. Stop as soon as everything is evenly distributed. The mixture will be moist but should hold together when you press it.
Step 3: Form and Chill the Cakes. Line a baking sheet with parchment paper. Using a 1/3 cup measure or your hands, form the mixture into 8 equal-sized patties, about 3/4-inch thick. Gently press them together, but don’t compact them too much. Place them on the prepared baking sheet and refrigerate for at least 15 minutes. This is the perfect time to whip up your garlic sauce and clean up a bit.
Step 4: Make the Garlic Sauce. In your medium bowl, combine the 1/2 cup of mayonnaise, sour cream (or Greek yogurt), minced garlic, lemon juice, fresh dill, and capers if you’re using them. Whisk it all together until it’s creamy and smooth. Give it a taste—you might want an extra squeeze of lemon or a pinch of salt. Cover the bowl and let it sit in the fridge so the flavors can get to know each other.
Step 5: Cook the Crab Cakes. Heat the ghee or avocado oil in your large non-stick skillet over medium heat. You’ll know it’s ready when a tiny bit of the crab mixture sizzles upon contact. Carefully place the chilled crab cakes in the pan, without crowding them—you’ll probably need to do this in two batches. Cook for about 4-5 minutes on the first side, until you see a deep golden-brown crust forming around the edges.
Step 6: Flip and Finish Cooking. Gently flip the crab cakes with your spatula. They should release easily from the pan if a good crust has formed. Cook for another 3-4 minutes on the second side until golden brown and heated through. The internal temperature should reach about 145°F (63°C). Transfer them to a paper towel-lined plate to drain any excess oil for just a moment before serving.
Step 7: Serve Immediately. Plate the hot, crispy crab cakes right away with a generous dollop of the cool, creamy garlic sauce on the side or drizzled over the top. The contrast between the hot cake and the cool sauce is part of the magic. A wedge of lemon on the side for an extra squeeze is never a bad idea.
Storage & Freshness Guide
- Fridge: Store leftover crab cakes in an airtight container for up to 2 days. Sauce keeps separately for 3–4 days.
- Freezer: Freeze uncooked, formed crab cakes on a parchment-lined tray, then transfer to a freezer bag for up to 1 month. Thaw in fridge before cooking.
- Reviving: Reheat in an air fryer or oven at 375°F (190°C) for 5–8 minutes until hot and crispy. Avoid the microwave.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the crab cakes beautifully.
- Sautéed asparagus with lemon zest — It’s a bright, green side that feels elegant and cooks in the same amount of time as the crab cakes.
- Cauliflower rice pilaf — A light, fluffy base that soaks up any extra garlic sauce and makes the meal feel more complete without heaviness.
Drinks
- A crisp Sauvignon Blanc — Its citrusy notes and high acidity are a classic pairing that cleanses the palate between each rich, savory bite.
- Sparkling water with a cucumber slice — For a non-alcoholic option, the effervescence and cool cucumber are incredibly refreshing against the fried exterior.
- A light lager or pilsner — The crisp, clean finish of a cold beer works wonderfully to balance the Old Bay seasoning and creamy sauce.
Something Sweet
- Lemon sorbet — It’s a palate-cleansing, bright, and tart finish that feels light after a seafood-focused meal.
- Dark chocolate-dipped strawberries — Just a few of these offer a sweet, slightly bitter end that doesn’t feel too heavy or complicated.
- Cheese plate with a few berries — A couple of slices of sharp cheddar or brie with some fresh raspberries is a simple, satisfying way to end the evening.
Top Mistakes to Avoid
- Overmixing the crab cake batter. This is the number one way to end up with a dense, rubbery cake instead of a light, flaky one. Fold gently and just until combined—a few stray bits of vegetable are just fine.
- Using a pan that’s not hot enough. If your oil isn’t properly heated, the crab cakes will soak it up instead of searing, leading to a greasy result and a cake that falls apart. Wait for that confident sizzle.
- Flipping the cakes too early or too often. Let them develop a proper crust on the first side before you even think about moving them. One confident flip is all you need. Fidgeting with them is the enemy of a good sear.
- Skimping on the chill time. I’ve messed this up before too, thinking I could save a few minutes. A warm, soft crab cake is much more likely to break apart in the pan. Patience is a virtue here.
Expert Tips
- Tip: For an extra-crispy exterior, you can very lightly dust the formed crab cakes with a little more almond flour right before they go into the pan. This creates an additional thin, crunchy layer that’s just delightful.
- Tip: If you’re making these for a party, you can form and chill the crab cakes up to a day in advance. Keep them covered in the fridge on their parchment-lined tray until you’re ready to cook. It makes entertaining so much easier.
- Tip: If you love a bit of texture, try adding a tablespoon of finely chopped celery to the mix. It gives a subtle, fresh crunch that plays nicely with the soft crab.
- Tip: To test your oil temperature without a thermometer, drop a small breadcrumb or a tiny pinch of the crab mixture into the oil. If it sizzles immediately and vigorously, you’re good to go.
- Tip: For a smoother garlic sauce, you can press your garlic through a microplane instead of mincing it. This almost dissolves it into the sauce, giving you intense garlic flavor without any sharp, chunky bits.
FAQs
Can I use canned crab meat instead of fresh?
You can, but the results will be different. Fresh lump crab meat has a superior sweet flavor and chunky texture. If you use canned, make sure it’s high-quality and packed in water, not oil. Be sure to drain it very well and press out any excess liquid with paper towels, as canned crab can be wetter and may require a tiny bit more almond flour to bind.
Can I bake these crab cakes instead of pan-frying?
Absolutely! For a lighter version, preheat your oven to 400°F (200°C). Place the chilled crab cakes on a parchment-lined baking sheet, brush the tops lightly with oil or melted ghee, and bake for about 12-15 minutes, flipping halfway through, until golden brown and cooked through. They won’t be quite as crispy as the pan-fried version, but they’ll still be delicious.
How do I store and reheat leftovers?
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. The best way to reheat them is in an air fryer or a conventional oven at 375°F (190°C) for 5-8 minutes until hot and re-crisped. Avoid the microwave, as it will make them soft and soggy. The garlic sauce will keep separately for about 3-4 days.
My crab cakes are falling apart. What did I do wrong?
This usually comes down to three things: not enough binder (egg/mayo), overmixing the crab (breaking down the natural binding proteins), or not chilling them long enough. If your mixture seems too wet when you’re forming them, add another tablespoon of almond flour. And remember—chill, chill, chill! It makes a world of difference.
Can I make the garlic sauce ahead of time?
Yes, and honestly, it’s even better that way! The flavors have more time to meld and the garlic mellows out a bit, creating a more rounded sauce. You can make it up to 2 days in advance and keep it stored in an airtight container in the fridge. Just give it a good stir before serving.
Crab Cakes With Garlic Sauce
Make perfect Crab Cakes with Garlic Sauce in under 30 minutes. This easy recipe features minimal filler and a creamy, tangy sauce. Get the recipe now!
Ingredients
For the Crab Cakes:
-
450 g fresh lump crab meat (picked over for shells)
-
1 large egg (lightly beaten)
-
3 tbsp mayonnaise
-
1 tbsp Dijon mustard
-
1 tsp Worcestershire sauce
-
1/2 red bell pepper (finely diced)
-
2 tbsp fresh parsley (finely chopped)
-
2 spring onions (thinly sliced)
-
1/2 cup almond flour
-
1/2 tsp smoked paprika
-
1/4 tsp cayenne pepper (optional, for a little heat)
-
2 tbsp ghee or avocado oil (for frying)
-
Salt and black pepper (to taste)
For the Garlic Sauce:
-
1/2 cup mayonnaise
-
2 tbsp sour cream or Greek yogurt
-
2 cloves garlic (minced)
-
1 tbsp fresh lemon juice
-
1 tbsp fresh dill (chopped)
-
1 tsp capers (rinsed and chopped (optional))
Instructions
-
Prepare the Crab Mixture. In your large mixing bowl, place the lump crab meat. You’ll want to gently go through it with your fingers to check for any lingering bits of shell—it happens to the best of us. In a separate small bowl, whisk together the egg, 3 tablespoons of mayonnaise, Dijon mustard, and Worcestershire sauce until it’s smooth and well-combined. Pour this wet mixture over the crab meat.01
-
Add the Aromatics and Binder. Now, add the finely diced red bell pepper, chopped parsley, sliced spring onions, almond flour, smoked paprika, and cayenne pepper (if using) to the bowl. Season with a good pinch of salt and black pepper. Here’s the crucial part: use a rubber spatula or your hands to gently fold everything together. You’re not making a meatloaf—you’re just coaxing the ingredients to get acquainted. Stop as soon as everything is evenly distributed. The mixture will be moist but should hold together when you press it.02
-
Form and Chill the Cakes. Line a baking sheet with parchment paper. Using a 1/3 cup measure or your hands, form the mixture into 8 equal-sized patties, about 3/4-inch thick. Gently press them together, but don’t compact them too much. Place them on the prepared baking sheet and refrigerate for at least 15 minutes. This is the perfect time to whip up your garlic sauce and clean up a bit.03
-
Make the Garlic Sauce. In your medium bowl, combine the 1/2 cup of mayonnaise, sour cream (or Greek yogurt), minced garlic, lemon juice, fresh dill, and capers if you’re using them. Whisk it all together until it’s creamy and smooth. Give it a taste—you might want an extra squeeze of lemon or a pinch of salt. Cover the bowl and let it sit in the fridge so the flavors can get to know each other.04
-
Cook the Crab Cakes. Heat the ghee or avocado oil in your large non-stick skillet over medium heat. You’ll know it’s ready when a tiny bit of the crab mixture sizzles upon contact. Carefully place the chilled crab cakes in the pan, without crowding them—you’ll probably need to do this in two batches. Cook for about 4-5 minutes on the first side, until you see a deep golden-brown crust forming around the edges.05
-
Flip and Finish Cooking. Gently flip the crab cakes with your spatula. They should release easily from the pan if a good crust has formed. Cook for another 3-4 minutes on the second side until golden brown and heated through. The internal temperature should reach about 145°F (63°C). Transfer them to a paper towel-lined plate to drain any excess oil for just a moment before serving.06
-
Serve Immediately. Plate the hot, crispy crab cakes right away with a generous dollop of the cool, creamy garlic sauce on the side or drizzled over the top. The contrast between the hot cake and the cool sauce is part of the magic. A wedge of lemon on the side for an extra squeeze is never a bad idea.07
Not what you're looking for?
