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Delicious homemade crab cakes served with lemon wedges and dipping sauce.

Southern Crab Cakes

These simple and flaky crab cakes bring the taste of the coast to the Appalachian foothills, featuring big lumps of crab and a buttery crust.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 cakes
Course: Brunch, Main Course
Cuisine: Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large egg
  • 3 tablespoons mayonnaise A summer market variety is recommended for best flavor.
  • 1 tablespoon minced green onions
  • 4 teaspoons lemon juice Freshly squeezed if possible.
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon red pepper flakes Adjust to taste.
  • 8 ounces crabmeat Use lump crabmeat for best texture.
  • 1/2 cup crushed buttery round crackers Serves as a light binder.
  • 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.
  5. Chill the formed patties for 15–20 minutes if time allows for better cohesion.
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.

Notes

For a full brunch experience, pair these crab cakes with banana cottage cheese pancakes. Handle crab meat gently to prevent breaking and chill patties for optimal texture.