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crab cakes stack
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Crab Cakes

Crab Cakes are a favorite along the coast. They're delicious, savory, and can be eaten alone or served with a creamy dip.
Course Appetizer, dinner, Snack
Cuisine American
Keyword crab, seafood
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Equipment

  • Rolling Pin
  • large ziptop bag (for crushing crackers)

Ingredients

Crab Cakes

  • 2 cans white crab meat 4.25 oz each OR 1 pound to 1¼ pound good-quality lump crab meat
  • 2 tbsp green onions chopped
  • 1 tsp tarragon chopped
  • tsp red pepper flakes
  • 4 tsp lemon juice fresh (½ lemon squeezed)
  • 3 tbsp mayonnaise
  • 1 sleeve of Ritz crackers or butter flavored crackers, crushed
  • 1-2 tbsp of butter for cooking

Tartar sauce

  • ½ cup dill relish drain excess liquid
  • ½ cup mayo
  • tsp chili powder

Instructions

Crab Cakes

  • Drain the cans of the crab meat, set aside.
  • In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon and lemon juice. Mix until well combined.
  • Add the crab meat to the egg mixture, mix well.
  • Use a ziptop bag and a rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined.
  • Form 8 small crab cakes and prepare a skillet with melted butter over medium-high heat.
  • Add the crab cakes to the skillet and cook for 5 min approximately on each side or until they are a light golden brown.
  • Remove from the heat, serve immediately.

Tartar Sauce

  • In a small bowl, combine the mayonnaise, relish and chili powder. Stir.
  • Refrigerate until ready to serve.
  • Optional: use finely chopped pickles in place of the relish