Crab cakes are a quick and simple seafood appetizer or main dish that will impress and delight the whole family any night of the week! Crushed Ritz crackers, lemon juice, crab meat, seasonings, and mayonnaise are mixed together to form the cake patties. Making my homemade crab cakes is incredibly straightforward and delicious!
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Instructions
In a large mixing bowl, use a whisk to mix together your egg, mayonnaise, lemon juice, minced green onions, dried tarragon, and crushed red pepper flakes.
Use a rubber spatula to gently fold in the crab meat.
Next, slowly add in the crushed Ritz crackers until the mixture can stick together.
Use your hands to press the mixture into 8 equal-sized patties.
In a skillet, add your butter and place it over medium heat.
Once hot, cook the crab cakes for 5-6 minutes (or until they turn golden brown), flip, and repeat on the other side. Serve immediately.
Notes
Freshly squeezed lemon juice is best in this crab cake recipe. If using fresh lemon, I like to include lemon zest in the mixture as well.
If you don't have green onions on hand, finely dice or grate some yellow onion instead.
You can prepare these crab cakes ahead of time! Simply combine your ingredients and form the patties, then cover them and store them in the fridge for up to 1 day. Cook as directed when ready!
To store: Keep any leftover crab cakes in a sealed container in the fridge for up to 4 days.
To freeze: Wrap crab cakes tightly in plastic wrap and heavy-duty foil, then place them into a freezer bag. They can be frozen for up to 6 months. Allow the crab cakes to defrost in the fridge overnight before reheating.
To reheat: Heat your crab cakes in a skillet with a tiny bit of olive oil over medium heat until warmed all the way through.