Some recipes just have a way of bringing people together, and crab cakes are one of them. Whether you’re serving them as an appetizer for a summer cookout or as the star of a cozy dinner, these golden, crispy bites are always a hit.
With a delicate balance of sweet crab, zesty lemon, and just the right amount of seasoning, this recipe delivers restaurant-quality crab cakes right from your own kitchen.
What makes these crab cakes truly special is their light yet satisfying texture—crispy on the outside, tender and juicy on the inside. The secret? A touch of buttery crushed crackers that bind everything together without weighing it down.
And let’s not forget the hint of tarragon and red pepper flakes, which add a subtle complexity that keeps you coming back for more. Pair them with a side of Salsa Verde Shrimp and Rice for a fresh, zesty contrast, or serve with Cornbread to soak up every last bite of flavor.
These crab cakes are trending for a reason—they’re simple to make, packed with flavor, and perfect for any occasion. Whether you’re a seafood lover or just looking for an easy gourmet dish, this recipe is about to become your new favorite. You’re going to love every bite.
Why I Love This Recipe (And You Will Too!)
- Crispy Perfection Every Time – No more soggy crab cakes! The secret is in the cracker crumbs, which create the perfect crunchy exterior.
- Quick and Easy – With just a handful of ingredients and a few simple steps, you’ll have a restaurant-worthy dish in no time.
- Versatile for Any Occasion – Serve as an elegant appetizer, a light lunch, or even a hearty dinner with your favorite sides.
- Naturally Light Yet Satisfying – Crab is low in fat but high in protein, making this a delicious and guilt-free indulgence.
- Endless Customization – Want a little more spice? Add extra red pepper flakes. Prefer a citrusy kick? Double up on the lemon juice.
Crab Cake Recipe
Equipment
- Mixing bowl
- Whisk or fork
- Measuring spoons
- Spatula
- Frying pan or skillet
- Plate with paper towels
Ingredients
- 1 large egg
- 3 tablespoons mayonnaise
- 1 tablespoon minced green onions
- 4 teaspoons lemon juice
- 1 teaspoon dried tarragon
- ⅛ teaspoon red pepper flakes
- 8 ounces crabmeat
- ½ cup crushed buttery round crackers
- 1 tablespoon butter
Instructions
- In a mixing bowl, whisk together the egg, mayonnaise, minced green onions, lemon juice, tarragon, and red pepper flakes.
- Gently fold in the crabmeat and crushed crackers, being careful not to break up the crab too much.
- Shape the mixture into four equal-sized patties and let them rest for 5 minutes.
- Heat butter in a frying pan over medium heat until melted and hot.
- Cook the crab cakes for about 4-5 minutes per side until golden brown and crispy.
- Remove from the pan and place on a plate lined with paper towels to absorb excess oil.
- Serve hot with your favorite sauce, like tartar sauce or a squeeze of fresh lemon.
Nutrition Info:
| Nutrition | Value |
| Calories | 216kcal |
| Carbohydrates | 6g |
| Protein | 14g |
| Fat | 15g |
| Sugar | 1g |
| Sodium | 355mg |
Helpful Tips For This Recipe!
- Use Lump Crabmeat for the Best Texture – If you want that restaurant-quality bite, go for lump or jumbo lump crabmeat. It holds together beautifully and gives you those meaty, juicy bites. Avoid overly shredded crab, as it can make the cakes dense.
- Let the Mixture Rest Before Cooking – Once you’ve shaped your crab cakes, let them sit for at least 5-10 minutes. This helps the flavors meld and prevents them from falling apart in the pan.
- Don’t Overmix – The more you stir, the more you break up the crab. Fold gently so the cakes stay light and airy. Remember, we want chunks of crab, not mush.
- Control the Heat – Medium heat is the sweet spot. Too high, and the outside burns before the inside cooks. Too low, and you won’t get that perfect golden crust. Aim for a steady sizzle when they hit the pan.
- Chill for Extra Stability – If your mixture feels a little too soft, pop the patties in the fridge for 15-20 minutes before cooking. This helps firm them up without needing extra breadcrumbs.
- Butter + Oil = The Perfect Sear – Butter adds flavor, and oil helps prevent burning. A mix of both gives you that rich, crispy exterior without any bitterness.
- Serve Immediately – Crab cakes taste best straight from the pan. If you need to hold them, keep them warm in a low oven (200°F) on a wire rack so they stay crisp.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
