It’s a shame to limit yourself to only eating Crab Cakes when you’re at a restaurant.Make this recipe at home and enjoy crispy Panko-coated crab cakes anytime! Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you the best of Well Plated.

Already registered? Log in here.Homemade crab cakes are SUPER LOADED with crab and easy, too! Crab cakes are one of those dishes I often order at restaurants, but never think to make at home.And that means I only have crab cakes a few times a year, which is a shame—good crab cakes are utterly delightful with their crispy exterior and flaky crab meat.

Now bad crab cakes are another story.When a crab cake is lackluster, it’s usually because it’s made with too much filler and binder, which means the flavor of the crab doesn’t shine through.My recipe is LOADED with crab.

Let’s call it crab-centric (crab-forward? crabby?).It does make them more delicate to handle, but it’s worth it! (Love crab? Try my Crab Salad and Hot Crab Dip too.) Serve these crab cakes with a dipping sauce for an appetizer or pile them onto a soft roll with remoulade and slaw for a mouthwatering meal.Key Ingredients You’ll find the full list of ingredients in

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