Buttery Ritz Crab Cakes
This is the BEST crab cake recipe! These delicious crab cakes are made extra delicious with fresh crab meat and buttery Ritz crackers.
Should crab cakes be enjoyed as an appetizer, side dish or main dish? I say, “do whatever!” I think they’re delicious for breakfast, lunch AND dinner.
Crab cake eggs benedict? Yes! Crab cakes on a salad? I’m in! Crab cakes by themselves? Sign me up!
All crab cakes need at least a bit of a binding agent (a.k.a. a little filler) in the crab mixture. Most people want minimal filler, but you do need at least a little bit of binding agent to keep your crab together!
Most people use breadcrumbs and eggs for this binding agent but I like to use cracker crumbs for a more buttery flavor.
This recipe is in no way a traditional Maryland crab cake, rather it’s my recipe developed over the years, tweaking the ingredients here and there!
Regardless, this makes a GREAT crab cake that you can fry in the pan, bake or even air fry.
What kind of crab meat should I use?
We are looking for big pieces of crab, so I recommend jumbo lump crabmeat.
Recipe additions:
There are so many things you can add to this recipe! For a little extra heat, try a splash or hot sauce or cayenne pepper to the crab mixture.
I also love to add a few teaspoons of diced green onions or red bell pepper.
Recipe substitutions:
Here are a few suggestions to help you use what you have on hand!
- Substitute saltine crackers for the Ritz crackers
- Substitute your favorite seafood seasoning or Cajun seasoning for the Old Bay
- If you like to use homemade mayo, please do so! Either way, I recommend using high quality mayonnaise (the real deal), rather than Miracle Whip.
- I do not recommend using imitation crab meat. Use real crab meat when possible.
If you have leftover crab meat to use (lucky you), try out this Crab Risotto, Easy Crab Ceviche, Creamy Crab Soup or my Crab Carbonara Pasta!
Serving Suggestions:
I like to serve these crab cakes with fresh parsley or chives, and something to cut the richness. Some ideas: fresh lemon juice, plain Greek yogurt, simple tartar sauce or my Easy Lemon Garlic Aioli.
For side dishes, a simple baked potato and Julie’s Italian House Salad are my picks! If you need more ideas, check out 15+ of the Best Side Dishes for Crab Cakes.
Buttery Ritz Crab Cakes
This is the BEST crab cake recipe! These delicious crab cakes are made extra delicious with fresh crab meat and buttery Ritz crackers.
Ingredients
For the filling:
- 2 small eggs
- 1 cup crushed Ritz crackers (roughly 20 crackers)
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon parsley, dried (or ⅓ teaspoon fresh)
- ½ teaspoon onion powder
For serving (optional):
- lemon wedges
- fresh chopped parsley
- aioli sauce
For pan frying (optional, baking and air frying instructions included as well):
- about ¾ cup vegetable oil
Instructions
- Pat crab meat dry with paper towels.
- In a large mixing bowl, add eggs. Whip briskly with a wire whisk.
- Then, to the large bowl, add crushed crackers, mayonnaise, mustard, Worcestershire sauce, and seasonings.
- Next, add crab meat to the Ritz mixture. Use a spatula to gently fold the crab meat into the mixture, trying not to break up the crab.
- Use hands or a large scoop to form 5-6 crab cakes, about 3 ounces per cake.
- Place crab cakes on a plate and cover with plastic wrap. Place in the refrigerator, and allow to rest for 30 minutes. This step will help the cake stay together while cooking.
- To Bake: Preheat the oven to 425 degrees Fahrenheit. Spray a cookie sheet with cooking spray. Add prepared crab cakes to the greased baking sheet. Bake in the center of the oven for 7-9 minutes until the outside of the cakes are golden brown, and the internal temperature reads 150 degrees Fahrenheit with an instant read thermometer. If you’re having trouble getting the cakes to brown (but they are done), broil on high for 20-30 seconds. Serve warm.
- To Pan Fry: Add vegetable oil to a Dutch oven or heavy bottomed cast-iron skillet. Heat over medium high heat until it sizzles upon contact. Add cakes and fry for 3-4 minutes per side, or until golden brown. Remove and allow to rest on a paper towel lined plate before serving warm.
- To Air Fry: Preheat your air fryer to 390 degrees Fahrenheit. Place crab cakes in air fryer basket, and spray the cakes with cooking spray to help them brown. Air fry for 10-12 minutes, or until the internet temperature reads at least 150 degrees Fahrenheit with an instant read thermometer.
- Serve warm with a squeeze of lemon juice and/or a dollop of aioli over the top.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 578Total Fat 53gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 44gCholesterol 132mgSodium 787mgCarbohydrates 10gFiber 1gSugar 2gProtein 17g
The nutrition for this recipe is calculated by an app and may be incorrect.
