Pappadeaux Crab Cake Recipe

Do you love seafood? Then you’ll love this pappadeaux crab cake recipe! It’s a delicious and easy way to enjoy crab at home. 

Crab cakes are the best whether it’s a special evening with friends or just for regular old lazy Sunday cooking. All you need is some simple ingredients and a few minutes in hand, and you are a few simple steps away from enjoying the super delicious pappadeaux crab cake.

Do you want to know those simple steps that can help you enjoy this different type of seafood cake?

Then let’s get started without waiting anymore.

Pappadeaux Crab Cake Recipe

Pappadeaux Crab Cake Recipe

5.0 from 4 votes
Recipe by Lindsay G. Cabral Cuisine: USADifficulty: Simple


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Cooking time




Total time



Pappadeauz is winning people’s hearts with their exceptional culinary skills since 1976. Their seafood is one of the popular types of dish people admire, and the pappadeaux crab cake is one of them.

First, it’s made with crabmeat that has been seasoned to perfection and then shaped into cakes. Second, these cakes are fried until they are golden brown and crispy. And finally, they are served with a delicious dipping sauce that is sure to tantalize your taste buds. Let’s explore the full recipe.


  • 1 pound Lump Crab

  • 1/2 cup of Panko Breadcrumbs

  • 2 tablespoons Mayonnaise

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon Dijon mustard

  • 1/4 cup  Celery 

  • 3 tablespoons of Fresh Parsley

  • 2 large size eggs

  • 1/2 teaspoon pepper

  • Salt as per taste

  • Oil for frying

  • Tools
  • Mixing bowl

  • Skillet

  • Hand whisk

  • Rubber spatula

  • Baking tray

  • Parchment paper

  • Refrigerator

  • Ice cream Scoop 

  • Serving plate

how to make Pappadeaux Crab Cake

  • Make Sauce: In a large mixing bowl, add two tablespoons of mayonnaise, and one teaspoon of Worcestershire sauce. Now let’s season it up with one teaspoon of old bay seasoning, half a teaspoon of black pepper, and a little bit of salt. Now use a hand whisk and give it a good mix.
  • Add Fresh Ingredients: Once the crab sauce is made, it’s time to add further ingredients. Take one stalk of celery, finely dice it and add them into the sauce. Now take a bunch of parsley, finely chop them, and add 3 tablespoons of them to the sauce. You can keep the left parsley for garnishing. Use a rubber spatula at this stage and gently mix the fresh ingredients with the sauce.
    Add Fresh Ingredients
  • Add Breadcrumbs: Next, add half a  cup of panko breadcrumbs and gently mix. Don’t forget to add one teaspoon of dijon mustard; you can add it while making the sauce, but adding it after mixing other ingredients will bring its flavor more precisely. Now, give it a final mix, check if you need more seasoning, and add.
    Add Breadcrumbs
  • Add Egg: Our mixer is now in the perfect texture to make crab, but we didn’t yet add the crab. As soon as we add the crab, the mixture will dry out and isn’t going to bind together, so we will add two eggs to moisten the mixture.
    Add two large eggs; you can beat and then add the egg or just crack and add as you wish. Then, mix gently again with a rubber spatula.
    Add Egg
  • Add Crab: Finally, we will add our last and the main ingredient, crab. The classic pappadeaux crab cake is made with crab meat. But I don’t have them right now, so I am using the lamb crab. You can also use claw meat or mixed crab as well. 
    Don’t worry, it won’t change the taste too much, just the meat flavor. Now, fold and gently mix all the ingredients.
    Add Crab
  • Make The Crab Cake: Once mixing is done, we are ready to make the crab cake. When you take the crab mixture, use a spoon or scoop to ensure all crabs are the same size. Here I am taking one scoop of crab mixture in my hand; if you want to make it larger, take half a scoop more. 
    Now gently make it a ball, press, and give it a cookie shape. Like this, make all the crab cake and place them on a tray lined with a baking sheet.
    Make The Crab Cake
  • Rest: After you have made all the crab cake, it’s time to let it set. If you try to fry these crab cakes at this stage, they will break down in oil. So cover and leave the tray in the refrigerator for 45-60 minutes or until the crab cakes are set. If you don’t have much time in hand, keep them in the fridge for 10-15 minutes.Rest
  • Fry: Put a skillet on a stove on medium-low heat. Add oil; you don’t need to add too much oil; we won’t deep fry the crab cake. Just fry both sides. Once the oil is smoking heat, place the crab cake one by one keeping enough space. Flip and fry both cake sides until they are crisp and golden brown. 
    If you are a butter lover like me, add one shave of butter after flipping one side. Fry all the crab cakes like this.
  • Garnish: Crab cakes are oil fried, so place them on top of a cooling rack, or use tissue paper to wipe off excess oil. You can now eat or garnish these crab cakes for a better eating experience. Garnish it by adding some remoulade, tartar sauce, and some fresh parsley on top of it. 
    But in pappadeaux, you will be served this crab cake with some tiny tomato pieces, crawfish, and a few basil slices. Scallion with capers is also on the list, but it’s not seen so often.
  • Serve: Once garnishing is done, transfer the crab cakes to a serving plate, and serve as per your need. You can eat it warm or cold as you want. But if you want to get the same taste of pappadeaux crab cake, you have to add the pappadeaux sauce on top of it and serve it with warm bread. Because this is how pappadeaux serve at their restaurant, and people love the combination.

Recipe Video

Tips and Tricks

  • Never add too much salt at once in the sauce. Taste can differ after mixing with the sauce. So first add a little bit, then check and add again. 
  • Don’t shred the crab, use it as it is. The specialty of a crab cake is the whole crab; you must not break them.  
  • Avoid using any kind of metal spoon or fork during the entire process. These tools may break the crab.
  • When frying frozen crab cake, always heat the oil until smoking heat. Once you add the frozen crab cake, the oil will find them cold. So keep it on high flame, and reduce after 10 seconds of adding the crab cake.
  • Just because I said you can add butter, don’t add too much butter as you love. It will destroy the crab cake taste. Use the amount of butter I mentioned above.

Nutrition Facts

5 servings per container

  • Amount Per ServingCalories481
  • % Daily Value *
  • Total Fat 32.9g 50%
    • Trans Fat g
  • Cholesterol 263mg 88%
  • Sodium 945mg 40%
  • Total Carbohydrate 6g 2%
    • Protein 31.5g 62%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      How To Store Pappadeaux crab cake

      Pappadeaux crab cake can be stored for later use. If you want to use them after two days of making, you don’t need to do any work, just follow the steps till step seven, and skip the rest. The crab cake will be fine in the refrigerator for upto two days. But if you want to store them for more days, you must follow me a little more. 

      Keep the crab cake in the fridge after making them for 2 hours, then take out each crab cake separately and put them in an air-sealed bag or air-tight container and store in the fridge for upto 2 months.  

      When you need to fry them, just take them out and fry; you don’t need to wait until they come to room temperature.


      Whether you’re in the mood for a finger-licking classic or something a little more unique, this crab cake will satisfy your craving.

      It’s a quick and easy meal that can be made with a few simple ingredients, and need less than half an hour to prepare. And you can store it and fry and serve it immediately when you need it.

      Just follow the simple steps I have shared above and enjoy the crab cakes, just in a few minutes.

      And don’t forget to share how this version of seafood tastes!

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