Description
These homemade crab cakes are a delightful seafood treat with a crispy exterior and a tender, flavorful interior. Made with fresh crab meat and seasoned with a blend of spices, these cakes are perfect for a light meal or appetizer. Serve with your favorite sauce and side dishes for a complete meal.
Ingredients
Scale
For the Crab Cakes:
- 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)
- 1 tablespoon butter
For Serving:
- Mustard sauce, tartar sauce, or lemon wedges
Instructions
Step 1: Prepare the Crab Cake Mixture
- Mix the Wet Ingredients: In a medium bowl, whisk together the egg, mayonnaise, minced green onions, lemon juice, tarragon, and red pepper flakes.
- Add the Crab Meat: Gently fold in the crabmeat, being careful not to break up the meat too much.
- Add the Crackers: Gradually add the crushed buttery crackers to the mixture until it reaches the desired consistency, holding together but not too dry.
Step 2: Form the Crab Cakes
- Shape the Cakes: Form the mixture into 4 evenly sized patties and place them on a small baking sheet or plate.
Step 3: Cook the Crab Cakes
- Heat the Butter: Melt the butter in a skillet over medium heat.
- Cook the Crab Cakes: Place the crab cakes in the skillet and cook for 5-6 minutes on each side, or until golden brown and heated through.
Step 4: Serve and Enjoy!
- Serve: Serve your crab cakes with a side of mustard sauce, tartar sauce, or lemon wedges for extra flavor. They pair perfectly with a fresh salad, roasted vegetables, or corn on the cob.
Notes
- Make-Ahead: The crab cake mixture can be prepared and shaped up to 24 hours in advance. Store in the refrigerator until ready to cook.
- Gluten-Free Option: Use gluten-free crackers or breadcrumbs in place of the buttery round crackers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American / Seafood
Nutrition
- Serving Size: 1 crab cake
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 90 mg