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Crab Cakes Recipe

Easy Homemade Crab Cakes

These restaurant-quality crab cakes are incredibly easy to make at home in just 25 minutes. Featuring tender chunks of crab meat bound with a light mixture of mayo, herbs, and crackers, they pan-fry to golden perfection. The perfect balance of ingredients lets the sweet crab flavor shine through while creating that coveted crispy exterior.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 crab cakes
Course: Appetizer, Main Course
Cuisine: American, Coastal
Calories: 216
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon green onions minced
  • 4 teaspoons lemon juice fresh
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon red pepper flakes
  • 8 ounces crabmeat lump or jumbo lump preferred
  • 1/2 cup buttery round crackers crushed
For Cooking
  • 1 tablespoon butter for pan-frying

Equipment

  • Medium mixing bowl
  • Whisk
  • Large skillet
  • Spatula

Method
 

  1. Prepare the base mixture: In a medium bowl, whisk together the egg, mayonnaise, minced green onions, lemon juice, dried tarragon, and red pepper flakes until well combined.
  2. Add crabmeat: Gently fold in the crabmeat, being very careful not to break up the chunks. Use a light touch to preserve the texture.
  3. Mix in crackers: Gradually add the crushed crackers, mixing gently until the mixture holds together but isn't too dense. Add more crackers if needed for proper consistency.
  4. Form patties: With clean hands, shape the crab mixture into 4 evenly-sized patties, about 3 inches in diameter. Handle gently to keep them tender.
  5. Heat the skillet: Melt butter in a large skillet over medium heat. Make sure the pan is hot before adding the crab cakes.
  6. Cook the crab cakes: Place patties in the skillet and cook for 5-6 minutes on the first side until golden brown. Flip carefully and cook another 5-6 minutes until the second side is golden brown and cakes are heated through.
  7. Serve immediately: Transfer to serving plates while hot. Serve with lemon wedges, tartar sauce, or your favorite dipping sauce.

Notes

Make-Ahead Tips: Shape patties 1-2 days in advance and store in the refrigerator. Cook just before serving for best results.
Storage: Leftover crab cakes keep in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat.
Freezing: Freeze cooked or uncooked crab cakes for up to 6 months. Thaw overnight in the refrigerator before cooking or reheating.
Budget Option: High-quality imitation crab works well and costs significantly less than real crab meat.