Crab Cake recipe
Golden, crispy, and bursting with fresh flavors, these crab cakes combine sweet lump crabmeat with a creamy, well-seasoned binder for the perfect balance of texture and taste. A quick pan-fry in butter creates a beautifully crisp crust, making them an irresistible seafood delight for any occasion.
Equipment
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Skillet
- Spatula
- Baking sheet
Ingredients
- ½ cup crushed buttery round crackers
- 1 large egg
- 8 oz crabmeat
- 1 tbsp butter
- 1 tsp dried tarragon
- 1 tbsp minced green onions
- ⅛ tsp red pepper flakes
- 3 tbsp mayonnaise
- 4 tbsp lemon juice
Instructions
- Whisk the egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl until smooth.
- Gently fold in the crabmeat, ensuring the lumps stay intact.
- Gradually mix in the cracker crumbs, adding just enough to reach the desired consistency.
- Shape the mixture into four equal patties and place them on a baking sheet.
- In a skillet over medium heat, melt butter, then carefully cook the patties until golden brown, about five to six minutes per side.
- Remove from heat and serve immediately.
Notes
- Use high-quality lump crabmeat for the best texture and flavor. Avoid overmixing to keep the meat intact.
- If the mixture feels too wet, add more cracker crumbs sparingly to avoid making the cakes too dry.
- For extra flavor, chill the patties for 30 minutes before cooking to help them hold their shape better.