This delicious Gordon Ramsay crab cake recipe is perfect for a quick and easy meal. Made with tender crabmeat and simple ingredients, these golden, crispy cakes are bursting with flavor. Whether served as an appetizer or a light dinner, they pair wonderfully with a fresh salad or tangy dipping sauce, making them a versatile crowd-pleaser!
Ingredients Needed:
- 1 large egg
- 45g mayonnaise
- 10g green onions, minced
- 20ml lemon juice
- 1 tsp dried tarragon
- ⅛ tsp red pepper flakes
- 225g crabmeat
- 60g crushed buttery round crackers
- 15g butter
How To Make Crab Cake Recipe?
- Prepare the Mixture: In a medium bowl, whisk together 1 large egg, 45g (3 tbsp) mayonnaise, 10g (1 tbsp) minced green onions, 20ml (4 tsp) lemon juice, 1 tsp dried tarragon, and ⅛ tsp red pepper flakes.
- Add Crabmeat: Gently fold in 225g (8 oz) crabmeat, being careful not to break it apart.
- Incorporate Crackers: Gradually mix in 60g (½ cup) crushed buttery round crackers until the mixture holds together.
- Shape the Cakes: Form the mixture into 4 equal-sized patties.
- Cook the Crab Cakes: Heat 15g (1 tbsp) butter in a skillet over medium heat. Cook the patties for 5-6 minutes on each side or until golden brown.
- Serve: Plate the crab cakes hot and enjoy with your favorite dipping sauce or garnish!
Recipe Tips:
- Pick Fresh Crabmeat: Always use fresh crabmeat for the best taste. It’s much better than canned.
- Be Gentle: Mix the crabmeat carefully to keep the pieces big and tasty.
- Use Cracker Crumbs Wisely: Add crumbs slowly until the mix holds, but don’t let it get too dry.
- Chill the Patties: To keep the patties firm when frying, put them in the fridge for 15-20 minutes.
- Cook Gently: Fry on medium heat to make the crab cakes crispy and golden without burning.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the crab cakes to room temperature, then store them in a sealed container in the fridge for up to 2 days.
- Freeze: Let the crab cakes cool fully, freeze on a tray for 1-2 hours, and then move to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Add butter or oil to a skillet and warm the crab cakes on medium heat for 2-3 minutes per side.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 100mg
- Sodium: 490mg
- Potassium: 0mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 14g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Tuna Cakes Recipe
- Gordon Ramsay T-Bone Steak Marinade Recipe
- Gordon Ramsay Lobster Tortellini Recipe
Gordon Ramsay Crab Cake Recipe
Description
This delicious Gordon Ramsay crab cake recipe is perfect for a quick and easy meal. Made with tender crabmeat and simple ingredients, these golden, crispy cakes are bursting with flavor. Whether served as an appetizer or a light dinner, they pair wonderfully with a fresh salad or tangy dipping sauce, making them a versatile crowd-pleaser!
Ingredients
Instructions
- Prepare the Mixture: In a medium bowl, whisk together 1 large egg, 45g (3 tbsp) mayonnaise, 10g (1 tbsp) minced green onions, 20ml (4 tsp) lemon juice, 1 tsp dried tarragon, and ⅛ tsp red pepper flakes.
- Add Crabmeat: Gently fold in 225g (8 oz) crabmeat, being careful not to break it apart.
- Incorporate Crackers: Gradually mix in 60g (½ cup) crushed buttery round crackers until the mixture holds together.
- Shape the Cakes: Form the mixture into 4 equal-sized patties.
- Cook the Crab Cakes: Heat 15g (1 tbsp) butter in a skillet over medium heat. Cook the patties for 5-6 minutes on each side or until golden brown.
- Serve: Plate the crab cakes hot and enjoy with your favorite dipping sauce or garnish!
Notes
- Pick Fresh Crabmeat: Always use fresh crabmeat for the best taste. It’s much better than canned.
- Be Gentle: Mix the crabmeat carefully to keep the pieces big and tasty.
- Use Cracker Crumbs Wisely: Add crumbs slowly until the mix holds, but don’t let it get too dry.
- Chill the Patties: To keep the patties firm when frying, put them in the fridge for 15-20 minutes.
- Cook Gently: Fry on medium heat to make the crab cakes crispy and golden without burning.
Gordon Ramsay Crab Cake Recipe