Description
This Easy Homemade Crab Cakes recipe features tender, flavorful crab meat mixed with savory ingredients, formed into patties and pan-fried to golden perfection. Ready in under 30 minutes, these crab cakes make a delicious appetizer or main course when served with classic sauces and sides.
Ingredients
Scale
Crab Cake Mixture
- 1 large egg
- 3 tablespoons mayonnaise
- 1 tablespoon minced green onions
- 4 teaspoons lemon juice
- 1 teaspoon dried tarragon
- â…› teaspoon red pepper flakes
- 8 ounces crabmeat (lump or imitation crab)
- ½ cup crushed buttery round crackers (like Ritz)
For Cooking
- 1 tablespoon butter
To Serve
- Mustard sauce, tartar sauce, or lemon wedges
Instructions
- Prepare the Crab Cake Mixture: In a medium bowl, whisk together the egg, mayonnaise, minced green onions, lemon juice, dried tarragon, and red pepper flakes until well combined.
- Add the Crab Meat: Gently fold in the crabmeat, being careful to keep the meat in chunks and not break it up too much to maintain a nice texture.
- Add the Crackers: Gradually incorporate the crushed buttery crackers into the mixture until the consistency holds together without being too dry, allowing for easy shaping of the patties.
- Form the Crab Cakes: Shape the mixture into 4 evenly sized patties and place them on a small baking sheet or plate, ready for cooking.
- Heat the Butter: Melt the butter in a skillet over medium heat, ensuring the pan is hot enough to give the crab cakes a golden, crispy crust.
- Cook the Crab Cakes: Place the crab cakes in the skillet and cook for 5-6 minutes on each side, or until they are golden brown and heated through, flipping carefully to keep them intact.
- Serve and Enjoy: Serve the crab cakes hot with your choice of mustard sauce, tartar sauce, or lemon wedges. They pair beautifully with a fresh salad, roasted vegetables, or corn on the cob for a complete meal.
Notes
- For best results, use lump crab meat for a more authentic texture, but imitation crab works well for a budget-friendly option.
- If mixture feels too wet to form patties, add a little more crushed crackers gradually until it holds together.
- Cook crab cakes on medium heat to avoid burning the butter while ensuring internal heating.
- These crab cakes can be prepared in advance and refrigerated; cook just before serving for best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
