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    Home » Appetizer Recipes

    The Best Crab Cakes Ever

    BY: Ben Rayl PUBLISHED: 20 Mar, '14 UPDATED: 17 May, '21 1 Comment

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    Okay, so I realize I am always saying things are the best ever. The thing is, they usually are—and these crab cakes are no exception.

    Super simple to make and so good - this is the best crab cake recipe ever.

     They’re the best I’ve ever had—full of jumbo lump crab meat, the perfect amount of spice and seasoning, they’re incredible. They’re easy to make and hard to mess up.  Just make sure you’re using good quality crab meat, and you can’t go wrong. I like to fry these in a mixture of butter and olive oil; I think the temperature gets just right and gives them an amazing golden brown crust.

    These are perfect as a crab cake benedict for a nice brunch menu—they’re great on a sandwich. And they’re fantastic on their own as an appetizer or a light dinner. I served them with a sriracha tartar sauce and lemon with a salad on the side, and they were to die for.

    And for more seafood ideas you should check my collection of best crab meat recipes

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    Super simple to make and so good - this is the best crab cake recipe ever.

    The Best Crab Cakes Ever

    These are perfect as a crab cake benedict for a nice brunch menu—they’re great on a sandwich.
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    Course: Appetizer, Lunch
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 88kcal
    Author: Ben Rayl

    Ingredients
     

    • 6 oz crab meat - drained
    • 12 saltine crackers - finely crushed
    • 2 eggs - separated
    • 1 tablespoon onion - chopped
    • 1 tablespoon mayonnaise
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon seafood seasoning
    • 1 teaspoon baking powder
    • ½ teaspoon dijon mustard

    Instructions

    • Put the crab meat in a bowl and add the saltines. Beat the egg yolks, then pour them on top. Add the remaining ingredients and gently fold everything together, being careful to not break up the crab pieces too much.
    • Use an electric mixer to beat the egg whites to soft peaks, then gently fold this into the crab mixture.
    • Shape the mixture into 3 ½" rounded cakes.
    • Fry in a heavy bottomed saucepan in a mixture of butter and olive oil over medium-high heat until lightly browned on both sides. Be careful not to overcook.

    Nutrition

    Calories: 88kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 603mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

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    1. pjhodes

      December 16, 2014 at 8:42 am

      You said it is the best ever but give us the choice of recipes to choose from. So which one is the best ever?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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