Golden, crispy, and packed with sweet, delicate crab meat—these crab cakes are a bite of East Coast tradition with a touch of global flair. Inspired by the seafood-rich shores of Maryland, this recipe blends classic technique with a few chef-approved upgrades.
Pair these crab cakes with a Vodka Margarita for a refreshing contrast—the briny richness of the seafood meets the citrusy kick of the cocktail for a flavor pairing that’s pure coastal indulgence. Want a heartier spread? Add a slow-simmered Crockpot Stew to the table, balancing the crisp, pan-seared cakes with deep, comforting warmth.
Cooking crab cakes is an exercise in precision—just enough binding to hold them together, but never too much to overshadow the crab itself. Whether you’re making these for a summer gathering or a cozy dinner in, they’re a simple yet sophisticated way to bring restaurant-quality seafood into your own kitchen.
Perfect For A Summer Seafood Feast!
- A breezy backyard dinner: There’s something about the warm evening air, a table set with crisp white wine, and golden crab cakes sizzling in the pan that makes summer feel just right.
- Light yet satisfying: These crab cakes strike the perfect balance—crispy yet tender, indulgent yet fresh, making them ideal for when you want something filling but not too heavy.
- A travel-inspired plate: Whether they remind you of a seaside trip or introduce you to a new coastal favorite, these cakes bring a taste of oceanfront dining straight to your home.
- Customizable to your taste: Love heat? A dash of cayenne takes these up a notch. Prefer a touch of citrus? A zesty aioli transforms the flavor completely.
- Pairs beautifully with seasonal sides: From a chilled cucumber salad to grilled corn with Old Bay butter, these crab cakes fit right into a sun-soaked meal.
Tender, crispy, and kissed with the essence of the sea—these crab cakes are summer on a plate.
Crab Cake recipe
Equipment
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Skillet
- Spatula
- Baking sheet
Ingredients
- ½ cup crushed buttery round crackers
- 1 large egg
- 8 oz crabmeat
- 1 tbsp butter
- 1 tsp dried tarragon
- 1 tbsp minced green onions
- ⅛ tsp red pepper flakes
- 3 tbsp mayonnaise
- 4 tbsp lemon juice
Instructions
- Whisk the egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl until smooth.
- Gently fold in the crabmeat, ensuring the lumps stay intact.
- Gradually mix in the cracker crumbs, adding just enough to reach the desired consistency.
- Shape the mixture into four equal patties and place them on a baking sheet.
- In a skillet over medium heat, melt butter, then carefully cook the patties until golden brown, about five to six minutes per side.
- Remove from heat and serve immediately.
Notes
- Use high-quality lump crabmeat for the best texture and flavor. Avoid overmixing to keep the meat intact.
- If the mixture feels too wet, add more cracker crumbs sparingly to avoid making the cakes too dry.
- For extra flavor, chill the patties for 30 minutes before cooking to help them hold their shape better.
| Nutrition | Value |
| Calories | 206kcal |
| Carbohydrates | 15g |
| Fibre | 16g |
| Fat | 14g |
| Cholesterol | 104g |
