Crab Cakes Recipe: 7 Secrets for Perfectly Flaky Delights!
Discover how to make the most delicious and flaky crab cakes with a touch of spice. Perfect as an appetizer or a nutritious meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 large eggs
- 5 tablespoons mayonnaise
- 2 tablespoons finely chopped chives about 2 tablespoons
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper adjust to taste
- 1 pound lump crabmeat drained and shells removed
- 1 cup crushed saltine crackers about 30 crackers
- 2 tablespoons unsalted butter for frying, divided
Instructions
Preparation Steps
- In a medium bowl, whisk together the eggs, mayonnaise, chives, lemon juice, thyme, and cayenne pepper until smooth.
- Gently fold in the crabmeat, trying not to break it up too much, maintaining the texture of the crab.
- Gradually mix in the cracker crumbs until the mixture just holds together and is moist enough to form into patties.
- Shape the mixture into eight equal patties, each about 3/4 inch thick.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Cook four crab cakes at a time until golden brown on both sides, about 6-8 minutes per side.
- Remove the cooked crab cakes and repeat with the remaining butter and crab cakes.
- Serve warm with lemon wedges or a spicy remoulade sauce.
Notes
To make this recipe gluten-free, use gluten-free crackers or breadcrumbs. Ensure all other ingredients, like condiments, are also gluten-free if necessary.