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Crab Cakes

These simple, flaky crab cakes are filled with big lumps of crab, a light binder, and a buttery crust that makes them irresistible. Perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 cakes
Course: Appetizer, Brunch
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 large egg 1 large egg
  • 3 tablespoons 3 tablespoons mayonnaise Use a high-quality mayo for best flavor.
  • 1 tablespoon 1 tablespoon minced green onions
  • 4 teaspoons 4 teaspoons lemon juice Freshly squeezed is recommended.
  • 1 teaspoon 1 teaspoon dried tarragon
  • 1/8 teaspoon 1/8 teaspoon red pepper flakes Adjust to taste.
  • 8 ounces 8 ounces crabmeat Fresh or canned lump crab meat works well.
  • 1/2 cup 1/2 cup crushed buttery round crackers For binding.
  • 1 tablespoon 1 tablespoon butter For frying.

Method
 

Preparation
  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.
Cooking
  1. Heat butter in a skillet over medium heat.
  2. Cook crab cakes until golden brown and heated through, about 5 to 6 minutes per side.
  3. Serve immediately with mustard sauce.
  4. Chill the formed patties for 15–20 minutes if you have time to help them hold together better.

Notes

They pair well with mustard-dill sauce or lemon-aioli. For a heartier meal, consider serving with banana cottage cheese pancakes.