Ingredients
- 6 tablespoons butter, divided
- ½ small onion, chopped
- ¼ cup crushed pretzels
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 (6 ounce) can crabmeat
- 1 jumbo egg
Why You'll Love Making This
These crab cakes have a delightful crunch thanks to the crushed pretzels. The salty, slightly sweet flavor of the pretzels adds a unique twist that pairs perfectly with the tender crab meat. They’re easy to make and impress with a satisfying texture.
Chef Tips
- Use fresh or high-quality lump crab meat for the best flavor and texture.
- Press the mixture firmly before cooking to help the cakes hold together.
- Cook on medium heat to ensure the inside cooks through without burning the outside.
- Press the mixture firmly before cooking to help the cakes hold together.
- Cook on medium heat to ensure the inside cooks through without burning the outside.
Step 1
Melt 3 tablespoons of butter in a skillet over medium-high heat. Toss in the chopped onion and cook it until it’s nice and soft, about 5 to 7 minutes. Once it’s ready, set it aside to cool a bit.
Step 2
In a bowl, combine the crushed pretzels with garlic powder, paprika, and pepper. Gently fold in the crabmeat, the egg, and the sautéed onion. Mix everything together until it holds, then shape the mixture into small patties that fit comfortably in your palm.
Step 3
Heat the rest of the butter in a pan over medium-high heat. Carefully cook the patties, giving them about 4 minutes on each side, until they turn golden brown and crispy. Serve them warm and enjoy!
Best Foods To Serve With This
Serve with a tangy remoulade or lemon aioli to complement the salty crunch. A simple side salad or coleslaw works well to balance the richness. These cakes also pair nicely with roasted vegetables or a light pasta dish.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet to keep the crust crisp. Avoid microwaving to prevent sogginess. For longer storage, freeze uncooked patties and cook when ready.
