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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 minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 8
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
- ⅛ 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
- ⅛ tsp chili powder
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