Published Jul 10th
Prep 15m Cook 12m Additional - Ready In 27m
Servings 4 patties Calories 216.1

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.

Recipe Ingredients

  • 1 egg
  • 3 tablespoons mayonnaise
  • 4 teaspoons lemon juice
  • ⅓ teaspoon red pepper flakes
  • 1 teaspoon dried tarragon
  • 1 tablespoon minced green onions
  • 8 ounces crabmeat
  • ½ cup crushed buttery round crackers
  • 1 tablespoon butter

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 216.1
  • Carbohydrate 5.7 g
  • Cholesterol 108.5 mg
  • Fat 15.2 g
  • Fiber 0.3 g
  • Protein 13.9 g
  • Saturated Fat 4 g
  • Sodium 354.8 mg
  • Sugar 0.8 g


  1. 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 been better. It seemed the mayo and lemon over powered the crab. I added more crackers - Read more ...
  2. absolutely superb. My husband could not stop raving about it. I bought crab legs from the market and shelled them and had fresh crab meat to make the crab cakes. What a wonderful recipe... Thank you thank you. Daffydilone
  3. 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.
  4. 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 - Read more ...
  5. 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 parmesan cheese because I wanted to seal in the flavor and wasn't sure if they would stay - Read more ...
  6. 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 - Read more ...
  7. 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.....
  8. Really good and easy too. I didn't have tarragon so I just used some Old Bay seasoning and it was great.
  9. 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 was okay! I had everything except the tarragon--had no idea what to replace it with. Easy to make - Read more ...
  10. 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 crackers would have made it better.
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