Easy Crab Cake Recipe

Name: Easy Crab Cake Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 pound lump crabmeat (picked over for shells {try to find jumbo lump crabmeat if you can}); 2 tablespoons green onions (chopped); 1 teaspoon tarragon (chopped {or dried}); 1/8 teaspoon red pepper flakes; 4 teaspoons lemon juice (fresh (about 1/2 of a lemon juiced}); 3 tablespoons mayonnaise; 1 pack Ritz crackers (or butter flavored crackers, crushed); 1-2 tablespoons butter (or olive oil for cooking); 1/2 cup dill relish (drain excess liquid); 1/2 cup mayonnaise; 1/8 teaspoon chili powder

This easy crab cake recipe mix lump mixes crab meat, spices, mayonnaise, crushed saltines and butter. They are cooked in a skillet and topped with a simple tartar sauce. These are great for lunch or dinner!

Prep15 min
Cook10 min
Total25 min
Makes8 servings
Calories345

Ingredients

8 servings

1 pound lump crabmeat (picked over for shells {try to find jumbo lump crabmeat if you can})
2 tablespoons green onions (chopped)
1 teaspoon tarragon (chopped {or dried})
1/8 teaspoon red pepper flakes
4 teaspoons lemon juice (fresh (about 1/2 of a lemon juiced})
3 tablespoons mayonnaise
1 pack Ritz crackers (or butter flavored crackers, crushed)
1-2 tablespoons butter (or olive oil for cooking)
1/2 cup dill relish (drain excess liquid)
1/2 cup mayonnaise
1/8 teaspoon chili powder

Method

1
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, blend well.
2
Use a ziploc bag and rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined.
3
Form 8 small crab cakes and prepare a skillet with melted butter over medium high heat.
4
Add the crab cakes to the skillet and cook for 5 min approximately on each side or until a light golden brown.
5
Remove from heat, serve immediately with tartar sauce and lemon wedges.
6
In a small bowl, combine the mayonnaise, relish and chili powder. Optional: use finely chopped pickles in place of the relish.

Notes

Chill Before Cooking — Form the crab cakes and refrigerate for at least 30 minutes before cooking. This is the step that keeps them from falling apart in the pan. They can stay in the fridge formed and covered for up to two days before cooking. Tartar Sauce — Swap the relish for finely chopped pickles if you prefer a chunkier, less sweet sauce. Air Fryer — Spray the basket with non-stick spray. Cook at 370°F for about 10 minutes or until crispy and golden on the outside. Baking — Place on a lightly greased baking sheet and bake at 450°F for 12-15 minutes until the outside is lightly browned. The crust won't be quite as rich as the skillet version but it's a great option for a larger batch. Freezing — Freeze uncooked crab cakes on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 6 months. Cook straight from frozen in a covered skillet over medium heat, or thaw overnight in the fridge first. Shell Check — Always pick through your crab meat before mixing, even with packaged lump crab. Shell pieces can hide easily and are no fun to bite into.