This Gordon Ramsay’s Crab Cakes Recipe is a tender and golden recipe, which is made with lump crabmeat and crushed buttery crackers. It’s a restaurant-quality dish, ready in about 22 minutes.
Jump to RecipeGordon Ramsay’s Crab Cakes Recipe Ingredients
- 1 large egg
- 45g mayonnaise
- 10g minced green onions
- 20ml lemon juice
- 1 tsp dried tarragon
- ⅛ tsp red pepper flakes
- 225g crabmeat (lump or mixed)
- 60g crushed buttery crackers (Ritz, etc.)
- 15g butter (for frying)
How To Make Gordon Ramsay’s Crab Cakes
- Mix the wet ingredients: In a medium bowl, whisk together the egg, mayonnaise, minced green onions, lemon juice, dried tarragon, and red pepper flakes until smooth.
- Fold in the crabmeat: Gently fold the crabmeat into the mayonnaise mixture. Be careful not to break up the lumps of crabmeat too much; the goal is to coat it, not shred it.
- Add the binder: Gradually mix in the crushed crackers until the mixture just holds together. It should still be moist, not dry.
- Form and chill the patties: Shape the mixture into 4 equal-sized patties. For the best results, place them on a plate and chill in the refrigerator for 15-20 minutes. This helps them hold their shape while cooking.
- Cook until golden: Melt the butter in a large skillet over medium heat. Carefully place the crab cakes in the skillet and cook for 5-6 minutes on each side, until they are beautifully crisp, golden brown, and heated through.
- Serve immediately: Serve the crab cakes hot with your favorite dipping sauce or a squeeze of fresh lemon.
Recipe Tips
- How do I keep my crab cakes from falling apart? The key is to be gentle when mixing and to chill the patties before cooking. Chilling helps the binder (the crackers and egg) firm up, which holds the cakes together in the hot pan.
- What’s the best crabmeat to use? Lump crabmeat provides the best texture with big, tender chunks. However, a mix of lump and claw meat also works well and can be more budget-friendly. Avoid imitation crabmeat.
- Why shouldn’t I overmix the crab? Overmixing will shred the delicate crabmeat, turning your cakes from tender and chunky to mushy and pasty. Fold the ingredients together gently until they are just combined.
- How do I get a perfectly crispy crust? Ensure your skillet is preheated and the butter is melted and sizzling before you add the crab cakes. Don’t move them around too much once they are in the pan; let them sit and form a golden crust before flipping.
What To Serve With Crab Cakes
These elegant crab cakes are versatile. They pair wonderfully with:
- A classic tartar sauce or a spicy remoulade
- A simple green salad with a light vinaigrette
- Lemon wedges for squeezing over the top
- Roasted asparagus or a corn salsa
How To Store Crab Cakes
Refrigerate: Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or an oven to maintain their crispiness. Freeze: You can freeze uncooked crab cakes. Place the formed patties on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag. They can be cooked from frozen, though you may need to add a few extra minutes to the cooking time.
Crab Cakes Nutrition Facts
- Calories: 150 kcal
- Carbohydrates: 8g
- Protein: 10g
- Fat: 9g
- Saturated Fat: 3g
- Sodium: 300mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake these instead of frying them?
Yes. For a baked version, place the crab cakes on a lightly greased baking sheet and bake at 400°F (200°C) for 12-15 minutes, or until golden brown and cooked through, flipping once halfway.
What kind of crackers are best?
Crushed buttery, flaky crackers like Ritz are ideal because they provide a rich flavor and a light, crispy texture. Saltine crackers also work well as a substitute.
Do I have to chill the crab cakes before cooking?
While you can cook them right away, chilling is highly recommended. It’s the best trick to ensure they don’t fall apart when you place them in the hot skillet. Even 15 minutes makes a big difference.
Try More Recipes:
- Gordon Ramsay Crab linguine Recipe
- Gordon Ramsay Tartar Sauce Recipe
- Gordon Ramsay Seafood Bisque Recipe
Gordon Ramsay’s Crab Cakes Recipe
Course: DinnerCuisine: British-AmericanDifficulty: Easy4
servings10
minutes12
minutes150
kcalTender, golden crab cakes with chunks of crabmeat, a hint of lemon, and a perfectly crisp, buttery crust.
Ingredients
1 large egg
45g mayonnaise
10g minced green onions
20ml lemon juice
1 tsp dried tarragon
⅛ tsp red pepper flakes
225g crabmeat, lump or mixed
60g crushed buttery crackers (e.g., Ritz)
15g butter, for frying
Directions
- In a bowl, whisk the egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes.
- Gently fold in the crabmeat, being careful not to break up the lumps.
- Mix in the crushed crackers until the mixture just holds its shape.
- Form into 4 equal patties and chill for 15-20 minutes for best results.
- Heat butter in a skillet over medium heat and cook the cakes for 5-6 minutes per side.
- Serve immediately once golden brown and crispy.
Notes
- Be gentle when mixing the crabmeat to keep the chunks intact for the best texture.
- Chilling the formed patties before cooking is the best way to prevent them from falling apart.
- Use buttery crackers like Ritz for a rich flavor and light, crispy binder.
- Ensure the butter is sizzling in the pan before adding the cakes to get a perfect golden crust.
