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Best Ever Crab Cakes

Best Ever Crab Cakes

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
LINDACHEK

LINDACHEK

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  2. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
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Reviews

sandiadele
238

sandiadele

9/18/2007

These were excellent! We are from Louisiana and have had our share of crab cakes. My husband said these were the best he has had. I made a couple of changes. I used Tony's Cacheries seasoning instead of tarragon and I broiled them 10 minutes each side in the oven to cut down on fat content. Great recipe!

FATKITTY68
148

FATKITTY68

2/5/2007

Really good and easy too. I didn't have tarragon so I just used some Old Bay seasoning and it was great.

Boog
146

Boog

12/25/2007

Super good, made them for Xmas Eve party everybody loved them. Did a double batch as I had 2 /16 oz cans of crab. Didn't have tarragon replaced it with minced garlic on one batch and hot sauce on another, also did half lemon juice and half worcestershire, amazing! They are wet, added a little more cracker crumbs, chilled for an hour before cooking and coated them with italian bread crumbs, totaly amazing! I think the buttery crackers is the key ingredient in making these cakes taste so smooth.

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