Go Back
Plated crab cakes on a white plate over a white marble cooktop, garnished with a fresh wedge of lemon and a small dish of tartar sauce. The crab cakes have a crispy, golden crust and are ready to be enjoyed.

Crab Cake Recipe

These golden, crispy crab cakes are packed with sweet crab flavor, light seasoning, and a hint of lemon. Easy to make in just 25 minutes, they’re perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 216 kcal

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.
    A glass mixing bowl on a white marble cooktop, filled with egg, mayonnaise, minced green onions, lemon juice, dried tarragon, and red pepper flakes. A whisk is blending the ingredients into a smooth mixture, ensuring even consistency for the crab cakes.
  • Gently fold in the crabmeat and crushed crackers, being careful not to break up the crab too much.
    A glass mixing bowl on a white marble cooktop with crabmeat and crushed buttery round crackers being gently folded into the egg mixture. The crab is carefully mixed to maintain its texture while ensuring even coating with the wet ingredients.
  • Shape the mixture into four equal-sized patties and let them rest for 5 minutes.
    Four evenly shaped crab cake patties resting on a plate over a white marble cooktop. The patties are uniform in size and are set to firm up before cooking, ensuring they hold their shape during frying.
  • Heat butter in a frying pan over medium heat until melted and hot.
    Butter melting in a black frying pan on a white marble cooktop, bubbling slightly as it heats up. The butter is ready to coat the pan for frying the crab cakes to a crispy, golden perfection.
  • 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.
    Freshly cooked golden-brown crab cakes being lifted from a black frying pan with a spatula. They are placed on a paper towel-lined plate over the white marble cooktop to absorb excess oil before serving.
  • Serve hot with your favorite sauce, like tartar sauce or a squeeze of fresh lemon.
    Plated crab cakes on a white plate over a white marble cooktop, garnished with a fresh wedge of lemon and a small dish of tartar sauce. The crab cakes have a crispy, golden crust and are ready to be enjoyed.