Crab Cakes

Quick Lowcountry Crab Cakes

We all know that the best crab cakes are bursting at the seams with delicious blue crab meat. Crab cakes are a southern staple, and here’s a quick and easy way to spin up some crab cakes of your own for dinner.


  • 8 oz container prepared crab dip (We use Big T Coastal Provisions Original Crab Dip here  )
  • 1 cup panko bread crumbs
  • ¼ cup olive oil for cooking
  • Handful chopped parsley

Quick Remoulade recipe for dipping:

  • ¼ cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 tsp seasoning salt
  • 1 tsp pickle juice or relish to taste
  • Couple dashes hot sauce


  • Scoop out roughly 1/3 cup crab dip and portion into three balls
  • Roll ball of crab dip in panko crumbs and flatten to crab cake patties. Put in freezer for 15 minutes
  • Depending on size of pan, place oil and pan and heat burner to medium
  • Once oil is to cooking temperature, place crab cakes in pan and cook until golden brown on one side, and then flip. Try not to flip more than once
  • Once cooked on both sides, transfer to plate or bun and add parsley
  • Serve with remoulade on side, if desired

Note that the crab is cooked, so no worries about undercooking anything. This recipe also works great for smaller crab balls that can be deep fried into bite-size party treats. Enjoy!

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