Making crab cakes at home is a lot easier than I thought. In fact, crab cakes are ridiculously easy to make from scratch. When formed into large patties, they make a hearty, summer dinner — and when formed into little bites, they make adorable appetizers (a.k.a the perfect party food).
While I was researching various crab cake recipes online, I was appalled by the amount of filler that some people put in their patties — breadcrumbs, onions, cheese, avocado… you name it! The secret to a good crab cake is simply good crab. Have you ever had a crab cake that was more of a “breadcrumb cake”? Not good. These cakes are bound together with just a bit of egg and buttery Ritz crackers (a New England secret!), so each bite is full of sweet, succulent crab meat.
I believe that juicy, lump crab meat is worth the splurge (as opposed to the canned stuff). Sure, it costs more, but it is still much cheaper than going out to eat. I get mine locally at Whole Foods. I love to serve these with good, tangy tartar sauce and a big, juicy lemon squeeze.
What is your favorite summer seafood?
Makes 10 cakes
- 2 eggs
- 6 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon chili powder
- 1/2 teaspoon minced garlic
- 1 teaspoon dried tarragon
- 1 pound crab meat
- 1 cup crushed Ritz crackers
- 1 tablespoon butter
In a medium bowl, whisk together egg, mayonnaise, lemon juice, chili powder, tarragon, and garlic. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 10 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.