Crabby cakes are such a fun and tasty take on regular seafood cakes! This crabby cake recipe uses crab meat and budget-friendly options like tuna and imitation crab (surimi), so they’re delicious without breaking the bank. Each bite is packed with yummy crab meat, and the simple seasonings, lemon, parsley, and Old Bay really let that crab flavor shine.

Recipe

Crabby Cake Recipe

Growing up in a small town in Spain, I fell in love with seafood. The salty ocean air and the smell of fresh seafood cooking at the market were part of my everyday life. At home, family meals were filled with laughter, and seafood was always on the table.

Now, living far from the coast, fresh crab, a favorite from my childhood, isn’t easy to find. Hosting friends for dinner, I wanted to bring that ocean taste to my table without spending too much. That’s how I came up with a recipe that feels fancy but is simple and affordable.

I mixed a little fresh crab with tuna chunks and surimi sticks. The flavors came together beautifully, giving the cakes a rich, seafood taste. I pan-fried them until light and golden.

When the seafood cakes were ready, my friends couldn’t wait to try them. I served them with lemon wedges, salad, and tartar sauce. The first bite brought big smiles.

“This tastes like it’s from a seaside restaurant!” one friend said, delighted.

At that moment, I felt like I was back in my little Spanish town, sharing the magic of the sea with the people I love.

Jump to:

⭐Why You'll Love This Crabby Cake Recipe
🧾Crabby Cake Ingredients
👩🏻‍🍳How to Make Crabby Cake
🍽 What to Serve with Crabby Cake
💭Tips for Recipe Success
🍛More Seafood Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Crabby Cake Recipe

Quick & Easy: With simple ingredients and easy steps, these crabby cakes come together fast. They’re perfect for busy nights or casual get-togethers.
Customizable: Adjust the seasoning to suit your taste. Add more hot sauce for heat, or mix in veggies like bell peppers or celery for extra crunch.
Great for Meal Prep: Make them ahead and store them in the fridge or freezer. Then just cook them when you’re ready for a quick, tasty meal.
Crowd-Pleaser: Whether it’s a family dinner or a party, these crabby cakes will impress. They’re a hit with both seafood lovers and newcomers alike!

🧾Crabby Cake Ingredients

Here’s the breakdown of what’s in this crabby cake recipe:

Mayonnaise: I use mayonnaise for moisture and creaminess. It binds everything together and gives the crab cakes a smooth texture. If you want a lighter version, Greek yogurt works too.
Worcestershire Sauce: I love adding Worcestershire sauce for its umami and depth. It gives the crab cakes a tangy, savory flavor with hints of molasses and spices.
Lemon Juice: Fresh lemon juice adds a zesty brightness, balancing the richness of the crab and mayo for a fresh flavor kick.
Hot Sauce: A dash of hot sauce gives the crab cakes a nice spicy kick. You can adjust it to your heat preference.
Old Bay Spice: Old Bay is my go-to for that classic seafood flavor. The blend of spices gives the crab cakes their signature taste.
Garlic Powder, Paprika, and Salt: Garlic powder adds subtle flavor, paprika gives color and mild heat, and salt helps bring everything together.
Egg: I use an egg to bind everything together and give the cakes a rich texture, helping them stay intact while cooking.
Crabmeat: The crabmeat is the star. It’s sweet, and delicate, and gives the cakes that perfect flaky texture. Canned crab works great, but fresh is even better if you have it.
Chunk Tuna: I add chunk tuna for a firmer texture and to boost the seafood flavor, making the cakes more hearty.
Surimi Sticks: Surimi (imitation crab) helps bulk up the mixture, offering a sweet flavor and tender texture similar to crab.
Parsley: Fresh parsley brightens up the crab cakes with color and a herby freshness.
Breadcrumbs: Breadcrumbs, give the cakes structure and a crispy golden exterior. You can use gluten-free breadcrumbs if you prefer.
Extra Virgin Olive Oil: Olive oil helps fry the crab cakes to crispy perfection while adding a mild fruity flavor. It also prevents sticking for even cooking.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Crabby Cake

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. In a large bowl, mix mayonnaise, Worcestershire sauce, lemon juice, hot sauce, Old Bay, garlic powder, paprika, salt, and egg until smooth.

2. Stir the drained crabmeat and tuna into the mayonnaise mix.

3. Tear the surimi sticks into pieces and mix with the mayonnaise.

4. Add the parsley and breadcrumbs and fold gently until the mixture is moist and firm enough to hold its shape.

6. Shape ½ cup of the mixture into a patty. Repeat to make about 8 crabby cakes.

7. Chill the cakes for 1 hour before cooking.

9. Cook the cakes for 3–4 minutes on each side until golden and crispy.

10. Serve hot with Tartar sauce.

🍽 What to Serve with Crabby Cake

These crabby cakes are delicious on their own, but a squeeze of lemon and some pepper mayonnaise or tartar sauce really take them up a notch. You can also pair them with classic sides like potato salad, mixed greens salad, marinated tomatoes, bubble potato pillows, crispy smashed potatoes, or potato wedges.

💭Tips for Recipe Success

Drain Seafood Well: Make sure to drain any crab, tuna, or surimi properly. Too much moisture can make the crab cakes fall apart, so gently press out any liquid before mixing them in.

Shape Gently: When forming the crab cakes, be gentle. Pressing too hard can make them dense instead of light and flaky.

Refrigerate Before Cooking: Let the formed cakes chill in the fridge for at least 1 hour before cooking. This helps them stay together and firm up while frying.

Cook Over Medium Heat: For a golden crust, cook your crab cakes over medium heat. This way, they brown evenly without burning and cook through the inside.

Make Mini Crab Cakes for Appetizers: If you’re serving a crowd, make smaller crab cakes. About 2-3 tablespoons per cake works great for appetizers, and they cook faster!

Freeze for Later: Want to make them ahead of time? Freeze the uncooked cakes on a baking sheet, then store them in a freezer bag. When you’re ready to cook, just fry them from frozen, adding a little extra time.