Bobby Flay’s Crab Cakes are a seafood lover’s dream come true (they’re mine, anyway…and I’m big on seafood!).
Combining the crab meat with a mix of mayo, Dijon mustard, and fresh herbs gives these cakes their rich taste.
One thing I’ve found helpful is to chill the crab mixture before forming the cakes to help them hold together better during cooking.
Ready? Let’s cook these cripsy, golden babies up!
How to Make Bobby Flay Crab Cakes Recipe
Ingredients
- 1 lb Lump Crabmeat
- 2 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 Egg
- 1 tbsp Chives (chopped)
- 1/2 cup Panko Breadcrumbs
- 1 tbsp Lemon Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Vegetable Oil
- 2 tbsp Butter
Step-by-Step Instructions
Step 1:
In a large bowl, combine mayonnaise, Dijon mustard, egg, lemon juice, salt, and pepper.
Stir everything until well mixed.
Step 2:
Gently fold in the crabmeat and chives into the mixture.
Be careful not to break apart the crab pieces.
Step 3:
Add panko breadcrumbs and use your hands to mix everything.
The mixture should bind together easily.
Step 4:
Shape the mixture into cakes, about 1/2 inch thick.
Refrigerate them for at least 30 minutes.
Step 5:
In a large skillet, heat the vegetable oil and butter over medium heat.
Cook the crab cakes for 4 minutes on each side or until golden brown.
Tips and Tricks for Making This Recipe
Fresh Crab is Best
Using fresh lump crabmeat gives the best flavor, so always opt for fresh if possible.
Keep Things Cool
Chilling the crab cakes before cooking helps them hold their shape when frying.
Don’t Overcrowd the Pan
Cook the cakes in batches if necessary, to prevent them from steaming instead of frying.
Use Gentle Heat
Cooking over medium heat ensures the crab cakes cook through without burning the outside.
Lemon for Brightness
A squeeze of fresh lemon juice right before serving adds extra brightness to the dish!
What to Serve with Bobby Flay Crab Cakes
Classic Coleslaw
A serving of fresh coleslaw adds the perfect crunch to your crab cakes.
The crisp cabbage with a tangy dressing balances the rich flavors beautifully.
Plus, it’s super simple to whip up and adds a refreshing element to your meal!
Roasted Vegetables
Roasted vegetables provide a warm and savory contrast to the crab cakes.
You can mix and match your favorite veggies for a colorful side.
A little olive oil, salt, and pepper, and you’re good to go!
Avocado Mango Salad
Try something a little more adventurous with an avocado mango salad.
The creamy avocado and sweet mango create a vibrant and tasty side dish.
It pairs wonderfully with the flavors of the crab cakes for a unique twist.
Corn on the Cob
Grilled or boiled corn on the cob is a summer favorite that goes remarkably well with crab cakes.
The natural sweetness of the corn complements the savory elements of the dish.
Feel free to add a bit of butter for that classic taste!
Sweet Potato Fries
For a fun and modern alternative, sweet potato fries work great alongside crab cakes.
They add a touch of sweetness and along with a complimentary texture.
Variations and Substitutions
When it comes to making Bobby Flay’s crab cakes, you have plenty of room for creativity!
If you’re looking to switch up the flavor, try swapping out traditional bell peppers for roasted red peppers.
This simple change adds a slight sweetness and roasted depth.
Swap out the regular breadcrumbs for panko crumbs if you prefer extra crunch in your crab cakes.
Panko adds a distinctive crispiness that complements the delicate crab meat perfectly.
Vegetarian Options
For a vegetarian option, replace the crab meat with mashed chickpeas.
This substitution creates a similar texture while allowing you to enjoy the same seasonings and coatings.
Gluten-Free Alternatives
You can swap standard breadcrumbs for gluten-free options without losing any texture or taste.
There’s plenty available to try in most stores, so experiment to find your favorite!
How to Store Leftover Bobby Flay Crab Cakes
Refrigeration Tips
When you’ve got leftover Bobby Flay crab cakes, make sure they cool completely before storing them in the fridge.
Use an airtight container to keep them fresh, and they should stay good for up to 3 days.
Avoid stacking them to prevent the cakes from sticking together and losing their shape.
Freezing Instructions
For a longer storage option, freezing is the way to go with leftover crab cakes.
Place the cooled crab cakes on a tray in a single layer and freeze them until solid.
Once they’re solid, transfer the cakes to a freezer-safe bag or container, and they can last up to a month.
Labeling and Organizing
Do label your storage containers with the date, so you’ll know exactly how long they’ve been stored.
When you need a quick meal, this will help you grab the older ones first.
Keep the seafood smell from spreading by ensuring your container is fully sealed.
Common Mistakes to Avoid
Overmixing the Ingredients
When you’re making crab cakes, be gentle with the mixing.
You want to keep the crab pieces as intact as possible for that perfect texture.
Overmixing leads to a mushy cake, which no one wants!
Using Too Much Filler
It’s tempting to add extra breadcrumbs or crackers to stretch the recipe.
You want the crab to be the star, not just a sidekick to fillers.
Only add enough to bind the ingredients without overshadowing the crab meat.
Cooking at the Wrong Temperature
Avoid cooking your crab cakes at either a too high or too low temperature.
If the heat is too low, they soak up oil and become greasy.
If too high, the exterior browns before the inside gets perfectly cooked. Adjust the heat to medium.

Bobby Flay Crab Cakes Recipe
Ingredients
- 1 lb Lump Crabmeat
- 2 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 Egg
- 1 tbsp Chives chopped
- 1/2 cup Panko Breadcrumbs
- 1 tbsp Lemon Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Vegetable Oil
- 2 tbsp Butter
Instructions
- In a large bowl, combine mayonnaise, Dijon mustard, egg, lemon juice, salt, and pepper.
- Stir everything until well mixed.
- Gently fold in the crabmeat and chives into the mixture.
- Be careful not to break apart the crab pieces.
- Add panko breadcrumbs and use your hands to mix everything.
- The mixture should bind together easily.
- Shape the mixture into cakes, about 1/2 inch thick.
- Refrigerate them for at least 30 minutes.
- In a large skillet, heat the vegetable oil and butter over medium heat.