Crab Cakes with Rice, Salad, and Creamy Sauce

Crab cakes make an easy dinner feel a little more special, especially when you plate them with rice, a fresh green salad, and a quick creamy sauce. This version keeps the steps simple for a home kitchen while still giving you crisp edges, a tender center, and a bright finish on the plate.

Recipe at a glance

• Yield: 4 servings, 8 small crab cakes
• Prep time: 25 minutes
• Chill time: 20 minutes
• Cook time: 25 minutes
• Total time: 1 hour 10 minutes

Ingredients

For the crab cakes

• 1 pound lump crab meat, picked over for shell pieces
• 1/2 cup plain breadcrumbs, plus 1/2 cup more for coating
• 1 large egg
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons minced scallions
• 1 tablespoon chopped parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil, plus more if needed
• 2 tablespoons unsalted butter

For the rice

• 1 cup long-grain white rice
• 2 cups water
• 1/2 teaspoon kosher salt
• 1 tablespoon butter or olive oil

For the salad

• 4 cups mixed greens
• 1 cup cucumber slices
• 1 cup cherry tomatoes, halved
• 2 tablespoons sliced red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or white wine vinegar
• 1/2 teaspoon honey
• Pinch of salt and black pepper

For the creamy sauce

• 1/3 cup mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped dill or parsley
• 1 small garlic clove, grated or minced
• 1 to 2 teaspoons water, if needed to thin
• Pinch of salt and pepper

Instructions

1. Cook the rice first. Combine the rice, water, salt, and butter in a small saucepan. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, or until the water is absorbed and the grains are tender. Remove from the heat and let it rest, covered, for 5 minutes. Fluff with a fork.
2. Mix the crab cake base. In a large bowl, whisk the egg, mayonnaise, mustard, lemon juice, scallions, parsley, Worcestershire, Old Bay, salt, and pepper. Fold in 1/2 cup breadcrumbs. Add the crab meat and gently mix just until combined. The mixture should hold together when pressed, but it should still look chunky, not paste-like.
3. Form and chill. Divide the mixture into 8 small cakes, about 1/2 cup each. Shape them gently into patties. Coat each one lightly in the remaining breadcrumbs. Set on a plate and chill for 20 minutes so they firm up before cooking.
4. Make the sauce. Stir together the mayonnaise, sour cream or yogurt, lemon juice, Dijon, herbs, garlic, salt, and pepper. Add a splash of water if you want a looser drizzling consistency. Refrigerate until serving.
5. Cook the crab cakes. Heat the oil and butter in a large skillet over medium heat. When the butter foams, add the crab cakes in a single layer. Cook for 3 to 4 minutes per side, until deep golden brown and crisp. The centers should feel hot and set, and the cakes should release easily from the pan before you flip them.
6. Toss the salad. In a medium bowl, combine the greens, cucumber, tomatoes, and onion. Whisk the olive oil, lemon juice or vinegar, honey, salt, and pepper in a small bowl, then toss with the salad right before serving.
7. Plate and serve. Spoon the rice onto four plates. Add 2 crab cakes to each plate, pile the salad on the side, and drizzle the sauce over the cakes or serve it in a small cup for dipping. A lemon wedge on the side is a nice finishing touch.

Tips, serving ideas, and easy swaps

For the best texture, handle the crab mixture lightly. Overmixing can break up the crab and make the cakes dense. If the mixture seems too soft to shape, add another tablespoon or two of breadcrumbs, then chill a little longer.

If you want a lighter dinner, swap the white rice for brown rice, or use steamed quinoa. For the salad, any tender greens work well, including arugula, spring mix, or chopped romaine. If you prefer a little heat in the sauce, stir in a few drops of hot sauce or a pinch of cayenne.

If you like a deeper crust, you can bake the crab cakes instead of pan-frying them. Arrange them on an oiled baking sheet and bake at 425°F for 12 to 15 minutes, flipping once halfway through, until browned and hot in the center.

Storage notes

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium-low heat or in a 375°F oven until warmed through and crisp again. The rice will keep for up to 4 days in the refrigerator, and the sauce can be stored separately for up to 3 days. Keep the salad undressed until just before serving so the greens stay fresh.

For make-ahead prep, you can form the crab cakes and chill them up to 6 hours in advance. The sauce can also be mixed a day ahead, which makes it easier to get dinner on the table quickly.

Sources

• King Arthur Baking recipe format
• USDA FoodData Central