Best Ever Crab Cakes

I grew up near the coast but married into the hills, so crab cakes are my compromise dish — a little seaside in the middle of the Appalachian foothills. These are simple, flaky, and sensible (no fussy binders), and they brown up with that buttery crust that makes everyone quiet for a minute.

Small personal note: I keep a jar of mayo from the Saturday market because it tastes like summer. The first bite should be lemon-bright and slightly crisp (and yes, I will argue that the kitchen smells better after cooking these than a candle ever could). And if you want a brunch twist, try them with hearty banana cottage cheese pancakes for a neighborly spread.

Why these crab cakes sing

• Big lumps of crab, not shredded paste — you can and should taste the crab.
• A light binder so the cakes hold but don’t taste “eggy” (that’s a good thing).
• Buttery pan-fry gives crisp edges and a tender center — texture is everything.
• Tang from lemon and a whisper of tarragon keeps them Southern but not stodgy.

A tiny kitchen flash

I once made these for a church potluck and one aunt ate three before anyone else touched them — I shrugged and blamed the butter. They’re the kind of dish you throw together when plans shift and everyone’s suddenly hungry.

What you’ll need

• 1 large egg
• 3 tablespoons mayonnaise
• 1 tablespoon minced green onions
• 4 teaspoons lemon juice
• 1 teaspoon dried tarragon
• 1/8 teaspoon red pepper flakes
• 8 ounces crabmeat
• 1/2 cup crushed buttery round crackers
• 1 tablespoon butter

Also: if you’re planning a full brunch, pairing with those cottage-cheese pancakes gives a nice sweet-savory balance (I know, I know — mixing traditions, but it works).

How to make them (easy steps)

1. In a medium bowl, whisk together the egg, mayonnaise, green onions, lemon juice, dried tarragon, and red pepper flakes until smooth and well combined.
2. Gently add the crabmeat, carefully folding to avoid breaking up the lumps.
3. Gradually incorporate the crushed crackers, adding just enough to create a cohesive mixture.
4. Divide the mixture into 4 equal portions and shape into compact patties.
5. Heat butter in a skillet over medium heat. Cook crab cakes until golden brown and heated through, about 5 to 6 minutes per side. Serve immediately with mustard sauce.

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Small but mighty tip

Chill the formed patties for 15–20 minutes if you have time — that little rest helps them hold together and makes the crust nicer when they hit the pan; if you’re in a hurry, a hot skillet and gentle hands will save you, but chilling is my preferred lazy-competent move (I’ll admit it).

Hope you enjoy them with a cold beer or a hot black coffee — whichever feels right on your front porch.

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