Best Ever Crab Cakes

Best Ever Crab Cakes

166
LINDACHEK 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

27 m servings 216 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

166
  1. 216 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 seasonin...

Most helpful critical review

The crab cakes were ok. Kinda bland. I felt like it was missing something but couldn't put my finger on what. I did use can crab so that may have been the problem. I think fresh crab would have...

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 seasonin...

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 ...

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

This was the first time I've ever made crab cakes and they were the best ones I've ever tasted! I did add old bay, used a little extra crabmeat and rolled them lightly in bread crumbs mixed with...

This recipe is a mild flavor. It is great. We are not a seafood-loving family but we really liked this. Since I have an allergy to wheat I substituted cornflakes for crackers. I bet the cra...

I've never liked crab before, but for some reason I found myself with a whole fresh crab and I needed a recipe! This seemed to be one of the easier crab recipes and to a nonseafood eater--it wa...

taste really good! but i suggest using real crab only because the first time i used imitation crab and it wasn't that good...the real stuff is way better.

this is an easy and excellent recipe. I made it for superbowl and made 100 of them as we had a big party. everyone loved these and wanted the recipe... thank you it's awesome.....

This is a great recipe -- enough filler to "stretch" crabmeat (which is pricey even here on the Maine coast) but not too much to mask it. Thanks!