Description

This Easy Homemade Crab Cakes recipe delivers tender, flavorful patties packed with lump crab meat, blended with a creamy, tangy mixture and lightly pan-fried to a golden perfection. Perfect as an appetizer or main dish, these crab cakes are quick to prepare and pair wonderfully with mustard sauce, tartar sauce, or lemon wedges for a delightful seafood experience.

Ingredients

Scale

Crab Cake Mixture

1 large egg
3 tablespoons mayonnaise
1 tablespoon minced green onions
4 teaspoons lemon juice
1 teaspoon dried tarragon
⅛ teaspoon red pepper flakes
8 ounces crabmeat (lump or imitation crab)
½ cup crushed buttery round crackers (like Ritz)

For Cooking

1 tablespoon butter

For Serving

Mustard sauce, tartar sauce, or lemon wedges

Cook Mode Prevent your screen from going dark

Instructions

Mix the Wet Ingredients: In a medium bowl, whisk together the egg, mayonnaise, minced green onions, lemon juice, dried tarragon, and red pepper flakes until fully combined to create a flavorful base for your crab cakes.
Add the Crab Meat: Gently fold in the crabmeat to the wet mixture, taking care not to break up the lumps of crab meat too much to maintain texture.
Add the Crackers: Gradually incorporate the crushed buttery crackers into the mixture until it holds together well but isn’t too dry, adjusting the amount as needed for consistency.
Form the Cakes: Shape the crab mixture into four evenly sized patties and arrange them on a small baking sheet or plate, preparing them for cooking.
Heat the Butter: Melt the tablespoon of butter in a skillet over medium heat to prepare for pan-frying the crab cakes.
Cook the Crab Cakes: Place the crab cakes carefully into the skillet and cook for 5 to 6 minutes on each side until each side is golden brown and the crab cakes are heated through.
Serve and Enjoy: Serve the crab cakes hot with your choice of mustard sauce, tartar sauce, or lemon wedges. They pair excellently with a fresh salad, roasted vegetables, or corn on the cob.

Notes

Be gentle when folding in the crab meat to keep the lumps intact for better texture.
You can substitute the dried tarragon with fresh tarragon or dill for a slightly different flavor profile.
If the mixture is too wet, add a bit more crushed crackers to help bind the cakes.
For best results, use lump crab meat instead of imitation crab for a more authentic taste.
The recipe can be doubled easily to serve more guests.

Prep Time: 10 minutes
Cook Time: 17 minutes
Category: Seafood
Method: Frying
Cuisine: American