When it’s time to cook, pan-frying is the best way to achieve a golden crust similar to what you’d expect at a seafood restaurant. Baking works well for a lighter option, especially if you finish the cakes under the broiler for color. The key is to avoid overcooking—crab cakes only need to be heated through. Serve them with a squeeze of lemon, tartar sauce, or remoulade, alongside coleslaw or a fresh salad. Whether as an appetizer or main dish, these homemade crab cakes deliver comfort, flavor, and a touch of coastal indulgence.
