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This easy crab cake recipe mix lump mixes crab meat, spices, mayonnaise, crushed saltines and butter. They are cooked in a skillet and topped with a simple tartar sauce. These are great for lunch or dinner!
These skillet crab cakes are ready in 25 minutes and taste like something you’d order at a seafood restaurant, golden and crispy on the outside, tender and packed with real lump crab on the inside. The mix is simple: crab meat, mayonnaise, tarragon, lemon juice, green onions, and crushed crackers, cooked in a buttered skillet until deeply golden. Serve them with the quick homemade tartar sauce and you’ve got a dinner or appetizer the whole table will fight over.
What makes these different from standard crab cakes is the butter in the skillet (not oil) and the tarragon instead of Old Bay. The result is a richer crust and a lighter, more herb-forward flavor that lets the crab actually taste like crab. We rotate these into our seafood rotation alongside Air Fryer Cod, Baked Cod with Lemon , and this Mediterranean Salmon Bowl. If you like crab appetizers you should try my Air Fryer Crab Rangoon for a crispy appetizer.
Why This Recipe Works
Butter in the skillet instead of neutral oil gives these crab cakes a richer, more golden crust, you get actual browning, not just cooking. The crushed crackers (not panko) absorb moisture without making the cakes dense, which keeps the interior tender rather than bready. Tarragon and lemon juice add brightness without overpowering the crab, so every bite tastes like seafood first. And because you can form the cakes up to two days ahead, dinner becomes genuinely last-minute, just pull them from the fridge and cook.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Lump Crab Meat — The star of the show. Look for fresh lump crab meat in plastic containers at the seafood counter. Canned crab works as a backup, just drain and pat it dry first. Either way, pick through it for shell pieces before mixing.
- Tarragon and Red Pepper Flakes — The combo that sets these apart. Tarragon brings a light, herby quality that pairs beautifully with seafood, while the red pepper flakes add just enough heat. Try it before swapping in Old Bay, you might not go back.
- Lemon Juice — Fresh only. It brightens the whole mixture and makes the crab flavor pop. About half a lemon does it.
- Mayonnaise — Binds the mixture and keeps the interior moist after cooking. Don’t reduce it — it matters more than it looks like it does.
- Ritz Crackers (Crushed) — Buttery and fine, they absorb moisture without making the cakes dense. Crush them in a zip-top bag with a rolling pin. Panko or plain breadcrumbs work in a pinch.
- Butter — This is what gives the crust that deep golden color and rich flavor. Let it fully melt and foam before adding the cakes. Olive oil works, but butter is worth it.
Recipe Variations
- Yogurt — Greek yogurt works in place of mayo, but the mayo is my preference. It binds better and gives the interior a subtle creaminess that yogurt doesn’t quite match.
- Spices — Tarragon and red pepper flakes are my go-to, but paprika, cajun seasoning, Old Bay, or oregano all work well here.
- Crab Meat — Fresh lump crab meat is ideal. Canned works as a backup, just drain it well. Either way, pick through for shells before mixing.
- Breadcrumbs — Panko or plain breadcrumbs can replace the crushed crackers if that’s what you have on hand.
Serve these crab cake with a Creamy Dill Sauce or this Tahini Garlic Sauce.
How do you Make Crab Cakes?
Step 1: Create Egg and Bread Mixture: In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon and lemon juice. Mix until well combined. Add the crab meat to the egg mixture, blend well. Use a ziploc bag and rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined.
Step 2: Form Crab Cakes: Form 8 small crab cakes and prepare a skillet with melted butter over medium high heat.
Step 3: Cook in Skillet: Add the crab cakes to the skillet and cook for 5 min approximately on each side or until a light golden brown. Remove from heat, serve immediately with tartar sauce and lemon wedges.
Step 4: Create Sauce: In a small bowl, combine the mayonnaise, relish and chili powder and serve with the crab cakes.
Recipe Tip: Form the crab cakes and refrigerate them for at least 30 minutes before cooking, this is the step most people skip and the reason crab cakes fall apart in the pan. If you’re planning ahead, you can keep them formed in the fridge for up to two days before cooking. Pull them straight from the fridge to the skillet, no need to let them come to room temperature first.
Common Mistakes to Avoid
- Skipping the chill time. Even 30 minutes in the fridge helps the cakes hold their shape in the pan. If your mixture feels too loose, chill it longer rather than adding more crackers.
- Overmixing the crab. Fold the mixture gently. Aggressive stirring breaks the lump crab into shreds, and you lose the texture that makes these worth making.
- Cooking on too high a heat. Medium-high is the sweet spot. Too hot and the outside burns before the inside sets. Too low and they absorb butter instead of crisping in it.
- Not checking for shells. Even good-quality packaged lump crab can have shell pieces. A quick pick-through takes two minutes and saves someone a very unpleasant bite.
- Using wet crab meat without draining. Excess moisture prevents browning and can make the cakes fall apart. Pat the crab dry if it seems watery before mixing.
Ways to Use Crab Cakes
- Add the leftover crab into Coconut Fish Curry.
- Pair these crab cakes with this Summer Orzo Pasta Salad, Greek Chickpea Salad or Lebanese Salata.
- Serve the crab cakes over this Mediterranean Hummus Bowl or Greek Quinoa Bowl.
Storage Tips
- Leftovers — Store cooked crab cakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
- Reheating — The skillet is your best bet. Warm them over medium-low heat for a few minutes per side until heated through, this brings the crust back to life. If you use the oven, keep it at 325°F and heat for 10-12 minutes. Any higher and they’ll dry out fast.
Recipe FAQ
Fresh lump crab meat is the best option, look for it in plastic containers at the seafood counter. Jumbo lump works too, though the larger pieces can make the cakes harder to form. Canned crab meat is a fine budget substitute, but drain it well and expect a slightly softer texture. Whatever you use, pick through it for shell pieces before mixing.
The two most common reasons are skipping the chill time and overmixing. Form your cakes, then refrigerate for at least 30 minutes before cooking. This gives the binders, egg, mayo, and crushed cracker, time to set. If they’re still fragile, you can add a small splash of egg to the mixture.
Yes, and they actually benefit from it. Form the cakes and store them covered in the fridge for up to two days before cooking. You can also freeze them uncooked, place on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen in a covered skillet over medium heat, or thaw overnight in the fridge first.
Yes. Bake at 450°F for 12-15 minutes on a lightly greased baking sheet until the outside is golden. The crust won’t be quite as rich as the skillet version, but it’s a great option if you’re making a large batch. The air fryer also works well, 370°F for about 10 minutes.
More Seafood Recipes
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Easy Crab Cake Recipe
Ingredients
- 1 pound lump crabmeat, picked over for shells {try to find jumbo lump crabmeat if you can}
- 2 tablespoons green onions, chopped
- 1 teaspoon tarragon, chopped {or dried}
- 1/8 teaspoon red pepper flakes
- 4 teaspoons lemon juice, fresh (about 1/2 of a lemon juiced}
- 3 tablespoons mayonnaise
- 1 pack Ritz crackers, or butter flavored crackers, crushed
- 1-2 tablespoons butter, or olive oil for cooking
- 1/2 cup dill relish, drain excess liquid
- 1/2 cup mayonnaise
- 1/8 teaspoon chili powder
Instructions
- In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon and lemon juice. Mix until well combined. Add the crab meat to the egg mixture, blend well.
- Use a ziploc bag and rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined.
- Form 8 small crab cakes and prepare a skillet with melted butter over medium high heat.
- Add the crab cakes to the skillet and cook for 5 min approximately on each side or until a light golden brown.
- Remove from heat, serve immediately with tartar sauce and lemon wedges.
- In a small bowl, combine the mayonnaise, relish and chili powder. Optional: use finely chopped pickles in place of the relish.
Notes
- Chill Before Cooking — Form the crab cakes and refrigerate for at least 30 minutes before cooking. This is the step that keeps them from falling apart in the pan. They can stay in the fridge formed and covered for up to two days before cooking.
- Tartar Sauce — Swap the relish for finely chopped pickles if you prefer a chunkier, less sweet sauce.
- Air Fryer — Spray the basket with non-stick spray. Cook at 370°F for about 10 minutes or until crispy and golden on the outside.
- Baking — Place on a lightly greased baking sheet and bake at 450°F for 12-15 minutes until the outside is lightly browned. The crust won’t be quite as rich as the skillet version but it’s a great option for a larger batch.
- Freezing — Freeze uncooked crab cakes on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 6 months. Cook straight from frozen in a covered skillet over medium heat, or thaw overnight in the fridge first.
- Shell Check — Always pick through your crab meat before mixing, even with packaged lump crab. Shell pieces can hide easily and are no fun to bite into.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious crab cake recipe.
I made this recipe. Instead of crackers I used 1/2 cup of breadcrumbs. I prepared them in the Airfryer at 400 degrees for 15 minutes. I turned them half way through. They were amazing. Thanks Julia
So glad you liked them! I like the idea of using breadcrumbs.
I just wanted to say thank you for this crab cake recipe. Keep posting wonderful things.
You are welcome.
kids always love to eat cake.
🙂