The Real Girl’s Crab Cakes

crab cake

Sunday is all about sleeping in, slowing down, taking some time to be grateful and BRUNCH, obviously! My latest obsession comes in the form of easy breezy crab cakes for dummies! These are so simple and delicious but the best part about them is anyone can make these…for real, like anyone…

I love a great crab cake. I do, however, how some requirements. I want lumps, ok? Big gorgeous chunks of crab is the difference between a good crab cake and a GREAT crab cake. Plus, I love the texture this adds.

Speaking of texture…I’m all about that good mouth feel…

So for me, an epic crab cake has a golden brown edging. That’s why these truly take the (crab) cake! haha By rolling them in crushed ritz crackers you are getting a buttery crunch with every bite.

Let’s brunch!

The Real Girl’s Crab Cakes

Total Time: 15 mins
Prep Time: 10 Mins
Cook Time: 5 mins

1 lb of cooked crabmeat, picked from shells or 2 cans of lump crabmeat (drained) approx 6 oz each
1/4 cup mayo
1 egg
1 tsp lemon juice
5 fresh finely chopped chives or 2 green onions
1 sprig of tarragon, finely chopped
pinch on kosher sea salt
pinch of fresh ground black pepper
pinch of cayenne
1 roll or Ritz Crackers, crushed
2 tbsp olive oil or butter (for skillet)

Warm oil or butter to medium heat in a cast iron skillet.
In a mixing bowl, gently combine crabmeat, mayo, egg, lemon juice, herbs and spices. Make a small patty the size of your palm and press in to the rushed ritz crackers, then flip over and press the other side in to the crackers. Gently set the patty in to a sizzling skillet and cook till each side is golden brown and egg has firmed through-out. Serve with an egg over easy.

 

brunch crab cakes

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