• No joke. The best crab cakes EVER. They are not loaded with a ton of vegetables or potatoes (no, potatoes don’t count as a veg). These are all about the crab. Bout’ that crab, bout’ that crab…These crab cakes actually take a few days to make, but not because they’re difficult. Because the binder is an egg mixture that gets better and better as it sits in the fridge. It’s been so many years that I have been making them, that I don’t even remember where I originally saw this method of making the egg mixture and letting it sit and marinate with the other flavors. Who ever came up with it though, is a freakin genius! The egg mixture binds the crab perfectly with out the need for any fillers.

    Overtime, I’ve adjusted and simplified what goes into the crab cakes, because I wanted to keep the flavors as clean as possible. The onion and the cayenne totally enhance the crab with out overpowering its natural sweetness. And the saltines, let’s talk about them for a second.

    Saltines are perfect. The texture is crunchy but soft and they are the exact right balance of sweet and salty. They’re basically the best cracker ever. So, if you’re going to be making the best crab cakes ever, it’s only right that you pulverize the saltines and turn them into the best breadcrumbs ever.

    These are also completely freezer friendly. They defrost quickly and reheat beautifully. I like to freeze them on a sheet pan in a single layer and then put them into a ziplock bag. There is no other pre-made fish that i would consider freezer friendly but, these really do hold up. So, before the holidays this year, make a huge batch and breathe a little bit easier knowing that you have something in the freezer waiting to help you get through the 30 day cookfest that is rapidly approaching.

  • Best Crab Cakes Ever

    Egg mixture

    1. 1 large onion, roughly chopped
    2. 2 eggs
    3. 1-3 tsp cayenne pepper (depending how spicy you want it)
    4. 1 tsp salt

    Crab mixture

    1. 1-2 package mock crab, chopped (see note)
    2. 1 sleeve saltines, pulsed into breadcrumbs
    3. oil for frying

    For the egg mixture

    1. Puree onion in a food processor till it is very smooth.
    2. Add everything else to the processor and pulse until combined.
    3. Pour into a bowl, and place a piece of saran wrap directly on the onion mixture to prevent it from oxidizing.
    4. Cover the top of the bowl with another pice of Saran Wrap and place in the fridge.
    5. This mixture should be refrigerated at least 1 day in advance but is even better if it sits in your fridge for 3!

    For the crab cakes

    1. In a large bowl, combine crab, saltine crumbs and egg mixture.
    2. Mix well to combine everything together.
    3. Refrigerate for twenty minutes to allow mixture to firm up.
    4. Prepare a large baking sheet lined with parchment paper.
    5. I use a large ice cream scoop to keep the crab cakes the same size.
    6. Remove a large scoop and either shape with your hands into a disc or using a metal ring form into cakes.
    7. (To make these easier to fry you can refrigerate them over night or even just for an hour. They will hold shape better when frying!)
    8. Preheat a large pan on medium high heat.
    9. Add enough oil to cover the crab cakes half way up.
    10. Place only a few cakes in the pan at a time being careful not to overcrowd the pan.
    11. Cook on each side for about two minutes until crab cake is golden and cooked through.


    1. *I like this more on the “crabby” side. So I use 2 packages. You don’t have to change any other measurement, they are just technically a little more difficult to work with because there is less binder.
    2. If you choose to use 2 packages, refrigerating the mixture after shaping is a must!
    3. Serve immediately, or reheat uncovered so they can re-crisp.

    Tartar Sauce


    1. 1/4 cup mayonnaise
    2. 2 tbsp fresh squeezed lemon or lime juice
    3. 3 tbsp capers, chopped
    4. 3 tbsp chopped cornichons
    5. 2-4 tsp tabasco sauce (depending on how spicy you want it)
    6. 1/2 tsp salt
    7. 1 tsp black pepper


    1. Put everything in a bowl and mix well. Refrigerate until serving.


    1. This tartar sauce is good on everything. Not just along side crab cakes. Serve it with salmon, sea bass or slather it on bread for an amazing fish sandwich.

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