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This image shows three perfectly round, golden-brown crab cakes with a crispy exterior, arranged on a simple white plate, highlighting their texture and rich color.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 216 kcal

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.
    This image shows a mixing bowl with mayonnaise, mustard, and seasonings being whisked together to create the flavorful wet base that will help bind the crab cakes.
  • Gradually mix in the cracker crumbs, adding just enough to reach the desired consistency.
    This image shows tender, fresh crab meat being gently folded into the wet ingredients, ensuring the mixture stays light and full of delicate seafood flavor.
  • Shape the mixture into four equal patties and place them on a baking sheet.
    This image shows a handful of finely crushed cracker crumbs being sprinkled into the crab cake mixture, adding texture and helping to bind the ingredients together.
  • In a skillet over medium heat, melt butter, then carefully cook the patties until golden brown, about five to six minutes per side.
    This image shows crab cakes cooking in a skillet, their surfaces turning golden and crispy as they sizzle in a layer of hot oil.
  • Remove from heat and serve immediately.
    This image shows a plate of crispy, golden-brown crab cakes garnished with fresh herbs, accompanied by a side of creamy dipping sauce, making for an inviting and delicious presentation.

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.
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