Crab Cakes Recipe

This is a straightforward homemade version of classic crab cakes — golden, buttery, crisp on the outside, soft and savory inside. Easy to mix up, fast to fry, and perfect for when you want something that feels fancy but tastes like home.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10–12 mins
• Flavor: savory, buttery, slightly herby
• Great for: brunch, date nights, “I deserve better” dinners

Why I Like This Recipe

I wasn’t even planning on making crab cakes. Just saw a can of crab, shrugged, and somehow ended up with this crispy, buttery miracle. They’re soft inside, with just enough crunch from the crackers, and that tiny hit of lemon and tarragon makes them feel fancier than they are. I’ve made them three times in two weeks. No shame.

Ingredients

• 1 large egg
• 3 Tbsp mayonnaise
• 1 Tbsp minced green onion
• 4 tsp lemon juice
• 1 tsp dried tarragon
• ⅛ tsp red pepper flakes
• 8 oz crabmeat
• ½ cup crushed buttery round crackers
• 1 Tbsp butter (for pan)

How To Make Crab Cakes

1. Whisk the base: In a bowl, mix egg, mayo, lemon juice, green onion, tarragon, and pepper flakes. Should smell amazing already.
2. Add the crab: Fold in the crab meat gently — don’t break it up too much. Lumps = luxury.
3. Cracker time: Add crushed crackers slowly, just until it holds together. Don’t overdo it.
4. Shape the cakes: Form into 4 patties. Press them firm but don’t smash ‘em.
5. Pan-fry to golden: Melt butter in a skillet over medium heat. Cook crab cakes 5–6 minutes per side until crispy and golden brown.
6. Serve hot: Right off the pan. Maybe with lemon wedges or a little remoulade if you’re feeling extra.

Tips for Success

• Use lump crab meat if you can — it holds better and tastes richer.
• Don’t over-mix. Gently folding keeps the texture tender.
• Chill the patties 10 mins before frying if they’re too soft.
• Pan should be hot but not smoking — butter burns quick.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for 2–3 days. Reheat in a pan for best texture.
• Freezer: Freeze uncooked patties between parchment. Cook from frozen — just add a couple extra minutes per side.
• Microwave: Please no. Use the stovetop. Trust me.

FAQs

Common Mistakes and How to Dodge Them

• Too much filler: More cracker = drier cake. Stop adding once it just holds shape.
• Overcooked outsides: Medium heat is your friend. You want a golden crust, not a burnt shell.
• Not drying the crab meat: Extra moisture makes them fall apart. Pat it dry with a paper towel if needed.
• Not enough salt: Taste the mix before forming patties. Add salt if it needs a boost.
• Crowding the pan: They need room to crisp up. Do two at a time if needed.

Nutrition Facts (Per Serving – 1 Crab Cake)

• Calories: ~210 kcal
• Carbohydrates: 8g
• Protein: 14g
• Fat: 14g
• Sodium: ~340mg
• Fiber: 0g
• Sugars: <1g