Gordon Ramsay’s Crab Cakes Were My Small Win on a Heavy Day

I made these on a random weekday where my brain said “treat yourself” and my bank account said “you better not.” But I had crab (leftover from a Costco moment), some crackers, and one egg to my name. So I channeled inner Gordon, gave my pan the side-eye, and got to work.

What Gordon Ramsay Would Do

Gordon’s version of crab cakes? Simple, but sharp. He keeps the ingredient list tight—egg, mayo, lemon, herbs, a lil’ heat—then folds in that sweet crab and lets the flavor do the talking. He pan-fries them golden in butter like a show-off (but the kind you root for), and serves them crisp, proud, and glistening like they just walked a red carpet.

He wouldn’t panic if one fell apart mid-flip.
He would, however, call you an “idiot sandwich” if you burned the butter. (I nearly did. Sorry, Gordon.)

What I Changed (And Why)

• Used Ritz instead of fancy crackers. They were there. I was not about to overthink it.
• Added a touch more lemon juice. I needed brightness. It was giving “grey outside and inside my soul.”
• Skipped chilling the patties. I should’ve chilled them. But I was hungry and my patience was expired.
• Used a mix of lump crab + claw. Because that’s what I had and no one’s checking my fridge.

Also: I cooked them in a tiny nonstick pan because I still haven’t bought a full-size skillet. #relatable

How It Turned Out

Listen—these were fancy enough to feel special and easy enough to make in a sad girl hour.

The outside got beautifully golden (thanks butter), and the inside was creamy, light, and full of those sweet little crabby pockets that make you close your eyes for a second. The herbs and lemon gave it a restaurant vibe, but I was barefoot in the kitchen eating them off a paper towel. Peak duality.

So, Was It Worth It?

Yes. These crab cakes were a mini escape.
Five ingredients I had lying around suddenly turned into this elevated seafood situation that made me feel like a person who reads cookbooks and drinks wine while stirring stuff.

Would I make it again? Absolutely. But next time I might chill them like a proper adult.
(Or not. No promises.)

How to Make Gordon Ramsay’s Crab Cakes (In Pajamas or Pearls)

Perfect for when you want to feel coastal and bougie… but you’re actually just in your kitchen avoiding your inbox.

Smart Tips

• Don’t overmix. Treat your crab like a delicate lil’ sea treasure.
• Use just enough crumbs to hold. If it feels dry, you’ve gone too far.
• Chill before cooking. I didn’t. I paid the price. Some of mine tried to escape.
• Butter + medium heat = golden bliss. No scorched drama.
• Serve with something tangy. Lemon wedges, a sharp dip, or even sriracha mayo. Trust me.

FAQs

Can I bake these instead of frying?
Sure, but you’ll miss that crispy buttered crust. Just saying.

What dipping sauce works best?
Sriracha mayo, tartar sauce, or a simple lemon aioli all slap.

Can I use canned crab?
Yes, but fresh or refrigerated pasteurized crab will change your life. Trust me.