Are Crab Cakes Real Crab? A Deep Dive into the Beloved Seafood Dish

November 23, 2025 •

4 min read

According to one statistic, crab cakes are the second most popular way to consume crab after eating it directly from the shell. While they are traditionally made with real crab meat, the reality can vary greatly depending on the recipe, restaurant, and quality of ingredients used.

Quick Summary

Authentic crab cakes feature real crab meat, but others use fillers or imitation crab. Quality varies significantly based on the type of crab meat used and the amount of filler present. Knowing the differences helps consumers identify genuine crab cakes and avoid cheaper substitutes.

Key Points

Genuine vs. Imitation: True crab cakes use real crab meat, while cheaper versions might contain processed imitation crab meat (surimi).
Quality Varies: The quality of a crab cake is largely determined by the type of crab meat used and the amount of filler added.
Regional Styles: Regional versions, like the Maryland crab cake, prioritize minimal filler and high-quality blue crab meat for superior flavor.
Crab Meat Grades: Jumbo lump is the highest quality and most expensive, while claw meat is the most economical and has a stronger flavor.
Look for Chunks: A good crab cake will have large, visible chunks of real crab, not a mushy, uniform texture.
Check the Ingredients: When buying pre-made, check the label to ensure crab meat is the first ingredient, indicating a high crab-to-filler ratio.
Avoid Excessive Filler: While some binding is necessary, too much breading or other fillers can overwhelm the natural taste of the crab.

The Truth Behind the Name

When you order crab cakes, you are generally getting real crab meat, but it's not a universal guarantee. The quality and type of crab meat, along with the quantity of other ingredients, vary widely. The core components of a traditional crab cake include crab meat, a binding agent (like mayonnaise or egg), and seasoning (such as Old Bay). The ratio of crab to filler is the most significant factor determining both the taste and price. While some purists in Maryland insist on minimal filler, many restaurants and recipes include more fillers to hold the cakes together or to reduce costs.

Imitation vs. Real: A Critical Distinction

One of the most important distinctions to make is between a crab cake made with real crab and one made with imitation crab. Imitation crab meat, often labeled as surimi or seafood sticks, is a processed fish product, typically made from Alaskan pollock. It is flavored and shaped to mimic the texture of crab meat but contains no actual crab. A reputable establishment or recipe will never use imitation crab meat for a genuine crab cake.

Regional Variations and What They Mean for Authenticity

Regional differences in crab cake preparation also play a major role in their composition. The iconic Maryland crab cake is known for its focus on high-quality jumbo lump blue crab meat and minimal filler, letting the natural sweetness of the crab take center stage. In contrast, Louisiana-style crab cakes might incorporate bold Cajun seasonings and may use different types of crab or additional ingredients like shrimp and crayfish. Carolina-style crab cakes offer another regional twist, often featuring bell peppers and onions with a slightly different binder.

The Importance of Crab Meat Grades

Understanding crab meat grades is key to knowing what you're paying for. The grades reflect the part of the crab the meat comes from, and its texture and flavor profile:

Jumbo Lump: The most prized and expensive grade, consisting of the two large, impressive muscles connected to the swimming fins. It has an exquisite taste and is ideal for showcasing the crab meat itself.
Lump: A blend of broken jumbo lumps and large chunks of body meat. It provides great flavor and texture, making it a popular choice for high-quality crab cakes.
Backfin: A mix of flakey body meat and some lump pieces. It is versatile and often used in good-quality crab cakes where some filler is acceptable.
Claw: Darker meat with a stronger, richer flavor. It is the most economical option and works well in dishes where the crab flavor is meant to be more robust, such as soups and dips, but is less common for upscale crab cakes.

How to Tell if a Crab Cake is Made with Real Crab

Besides asking your server or checking the ingredients list, there are a few tell-tale signs. A high-quality, real crab cake will have large, visible chunks of crab meat held together with a minimal amount of binder. It should not taste overwhelmingly of breading or filler. The color will be a mix of off-white to brownish-red, depending on the meat type. In contrast, imitation crab cakes often have a uniform, rubbery texture and an artificial orange tint.

Comparison of Crab Meat Grades in Crab Cakes


Feature	Jumbo Lump	Lump	Backfin	Claw
Source	Two large body muscles	Broken jumbo pieces and large body flakes	Smaller flakes from the body	Claws and legs
Appearance	Large, firm, white chunks	Smaller white chunks and larger flakes	Smaller white flakes	Darker, brownish-red meat
Flavor	Sweet, delicate, premium	Excellent, balanced flavor	Good, milder crab flavor	Strong, robust, richer flavor
Texture	Tender, solid chunks	Chunky, meaty	Flakey, soft	Stringy
Best Use	Showcasing crab meat, high-end cakes	High-quality cakes, stuffing	Mixed dishes, lower-cost cakes	Dips, soups, and dishes needing strong flavor

What to Know About Fillers

While some filler is necessary to hold a crab cake together, the key is the proportion and type. Binders commonly include panko breadcrumbs, saltine crackers, or egg. Too much filler can overpower the delicate flavor of the crab and result in a dense, bready texture. A good crab cake recipe minimizes filler to let the star ingredient shine. When buying pre-made crab cakes, check the ingredients list. A high-quality product will list crab meat as the first and most prominent ingredient.

Conclusion: The Final Verdict

So, are crab cakes real crab? The answer is: they should be. A true, high-quality crab cake is a savory delight made with generous portions of real crab meat and minimal filler. However, the market also contains inferior versions made with excessive breading or, worse, imitation crab. By learning to identify the different grades of crab meat and looking for key signs of quality, you can ensure you are enjoying an authentic culinary experience. Whether you prefer the classic Maryland style or a spicy Louisiana twist, a crab cake is at its best when the sweet, delicate flavor of real crab meat is the undisputed star.

For more information on the grades of crab meat and selecting the right kind for your dish, you can consult sources like Phillips Foods, Inc. which offer detailed breakdowns and culinary tips.

Frequently Asked Questions

Crab cakes are traditionally made from real crab meat, typically blue crab, mixed with binders like mayonnaise and egg, and seasoned with spices such as Old Bay.

While not used in authentic recipes, imitation crab is sometimes used in lower-cost, pre-made, or fast-food crab cakes to cut costs.

Jumbo lump crab meat is considered the best for high-end crab cakes due to its large, tender chunks and exquisite flavor. Lump meat is also a great option for chunky, flavorful cakes.

A real crab cake will typically feature large, distinct chunks of crab meat. The texture should be meaty, not uniform or mushy, and the flavor should be dominated by the crab, not filler.

Most crab cakes require a small amount of filler to bind the meat together, usually consisting of breadcrumbs, crackers, or egg. The key to quality is a minimal amount of filler.

Maryland crab cakes are known for their high concentration of jumbo lump blue crab meat and minimal use of fillers, prioritizing the crab's natural taste. Other regional styles may use different crab species, more filler, or bolder seasonings.

Yes, crab cakes made with real crab meat are safe to eat, provided the crab meat is fresh or properly pasteurized and the crab cakes are cooked thoroughly.