Sandra This crispy, tender Alton Brown Crab Cakes recipe is made with two types of crabmeat and a double dose of panko, ready in just 25 minutes. The golden crust shatters instantly to reveal a creamy, savory interior that relies on mayonnaise rather than eggs for binding. I love how this method keeps the cakes incredibly light while delivering that satisfying crunch in every bite.
The Secret To Getting It Right
I learned quickly that the biggest mistake with crab cakes is treating them like actual cakes. Most recipes rely heavily on eggs and flour to bind the meat together, which often results in a rubbery, dense texture that masks the delicate sweetness of the crab. Alton Brown’s approach completely surprised me because it skips the egg entirely, using mayonnaise and fine crab flakes to create a natural emulsion that holds everything together.
The real game changer here is the divided use of panko breadcrumbs. By mixing half the panko inside the patty and using the other half as an outer coating, you get structural integrity without the heaviness. This technique ensures the inside stays moist and loose—almost like a creamy crab salad—while the exterior develops that essential restaurant-style crunch.
Alton Brown Crab Cakes Ingredients
- 1 cup lump crabmeat: Provides those big, impressive bites of sweet seafood.
- 1 cup special crabmeat: These smaller flakes act as a binder to hold the cake together.
- 1/2 cup mayonnaise: The primary binder that adds creaminess without the eggy flavor.
- 1 1/2 cups panko breadcrumbs, divided: You will use half inside the mix and half for the outer coating.
- 1/2 teaspoon freshly ground black pepper: Adds a simple kick.
- 1 lemon, juiced: Brightens the richness of the mayo and crab.
- 1/8 teaspoon hot sauce: Just enough for depth, not heat.
- 1/4 teaspoon Worcestershire sauce: Adds savory umami notes.
- Canola oil: For frying (enough to fill pan 1 inch deep).
How To Make Alton Brown Crab Cakes
- Prep the Oil: Place a large, straight-sided sauté pan over medium-high heat and add enough canola oil to reach a depth of 1 inch. Attach a deep-fry thermometer and heat the oil to 375°F.
- Mix the Filling: While the oil heats, combine the lump crabmeat, special crabmeat, mayonnaise, black pepper, lemon juice, hot sauce, Worcestershire sauce, and 3/4 cup of the panko breadcrumbs in a large bowl. Gently fold the mixture until combined, being careful not to break up the large lump crab pieces.
- Form the Cakes: Divide the mixture into 4 to 6 equal portions. Gently shape them into patties using your hands. They will feel slightly loose, but the mayo will hold them together.
- Coat the Cakes: Place the remaining 3/4 cup panko breadcrumbs in a shallow pie plate or dish. Gently press each crab cake into the crumbs, turning to coat all sides evenly.
- Fry the Cakes: Once the oil reaches 375°F, carefully place the cakes into the pan. Fry for 2 to 3 minutes per side until they are a deep golden brown.
- Drain and Serve: Remove the cakes from the oil and drain them on a wire rack set over a paper towel-lined baking sheet. Serve immediately while hot and crispy.
Recipe Tips
- Chill if needed: If your kitchen is warm and the cakes feel too soft to handle, pop the formed patties in the fridge for 15 minutes before coating and frying to firm up the mayonnaise.
- Don’t skip the “Special” crab: You might be tempted to use all lump crab for luxury, but the smaller “special” grade pieces are crucial for filling the gaps and binding the patty since there is no egg.
- Watch the heat: Keep your oil consistent at 375°F. If it drops too low, the panko will absorb grease and become soggy; too high, and the outside burns before the center warms through.
What To Serve With Crab Cakes
These rich cakes pair perfectly with a sharp acid to cut through the mayonnaise and fried crust. A simple arugula salad dressed with lemon vinaigrette or a side of tangy coleslaw works wonders. For a heartier meal, serve them alongside roasted asparagus or corn on the cob.
How To Store
These crab cakes are best eaten immediately to preserve the crispy panko texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F to revive the crunch; microwaving will make them rubbery.
FAQs
Why is there no egg in this recipe?
Alton Brown uses mayonnaise as the sole emulsion binder. This prevents the filling from becoming “cakey” or dense, allowing the pure crab flavor and texture to shine through.
Can I bake these instead of frying?
Yes, you can bake them at 400°F for about 12-15 minutes. However, the panko coating won’t be quite as uniformly golden or crispy as it gets from pan-frying.
What if I can’t find “special” crabmeat?
“Special” crabmeat consists of smaller flakes from the body. If you can’t find it, you can use regular white crabmeat or even shred some lump crabmeat finely to mimic the texture needed for binding.
Nutrition
- Calories: 240
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 380mg
- Total Carbohydrate: 12g
- Protein: 10g
Try More Recipes:
- Alton Brown Beef Wellington Recipe
- Alton Brown Gyro Meat Recipe
- Alton Brown Grilled Pork Tenderloin Recipe
Alton Brown Crab Cakes Recipe
Description
Crispy, mayo-bound crab cakes that let the sweet lump crabmeat shine without heavy egg or flour fillers, coated in a shatteringly crisp panko crust.
Ingredients
Instructions
- Heat about 1 inch of canola oil in a large, straight-sided sauté pan to 375°F.
- In a large bowl, gently fold the lump crabmeat, special crabmeat, mayonnaise, black pepper, lemon juice, hot sauce, Worcestershire sauce, and ¾ cup of the panko breadcrumbs. Be careful not to break up the large lump pieces.
- Divide the mixture into 4 to 6 equal portions and gently shape them into patties.
- Place the remaining ¾ cup of panko in a shallow dish. Gently press each crab cake into the crumbs, turning to coat all sides evenly.
- Carefully place the cakes into the 375°F oil and fry for 2 to 3 minutes per side until deep golden brown.
- Remove from the oil and drain on a wire rack set over a paper towel-lined baking sheet.
- Serve immediately while hot and crispy.
Notes
- Using a mix of “lump” and “special” crabmeat is a smart way to get big, impressive bites while having enough smaller shreds to act as a binder to hold the cake together.
- Using mayonnaise instead of raw eggs as the primary binder provides necessary fat and moisture without the heavy, sulfurous flavor of eggs, allowing the delicate, sweet crab flavor to take center stage.
- Draining the fried crab cakes on a wire rack rather than directly on paper towels prevents the bottoms from steaming and getting soggy as they rest.
