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Ingredients 0/8
Why This Meal Is A Winner
These crab cakes have a wonderful crunch thanks to the pretzel crust. The salty, nutty flavor of the pretzels pairs perfectly with the sweet, tender crab meat. They are a fun twist on a classic dish that will impress any guest.
Cooking Techniques
- Use fresh crab meat for the best flavor and texture.
- Press the pretzel crumbs firmly onto the cakes to help them stick during cooking.
- Chill the formed cakes in the fridge for at least 30 minutes before frying to prevent them from falling apart.
- Press the pretzel crumbs firmly onto the cakes to help them stick during cooking.
- Chill the formed cakes in the fridge for at least 30 minutes before frying to prevent them from falling apart.
Step 1
Melt 3 tablespoons of butter in a skillet over medium-high heat. Toss in the chopped onion and cook it gently until it’s soft and fragrant, about 5 to 7 minutes. Once done, set it aside to cool a bit.
Step 2
In a bowl, mix together the crushed pretzels, garlic powder, paprika, and pepper. Add in the crabmeat, the egg, and the sautéed onions. Give everything a good mix until it’s well combined, then shape the mixture into small patties that fit nicely in the palm of your hand.
Step 3
Heat the remaining butter in a pan over medium-high heat. Cook the patties for about 4 minutes on each side, or until they turn a beautiful golden brown. Once they’re crispy and cooked through, they’re ready to serve. Enjoy!
Perfect Side Pairings
Serve with a tangy remoulade or a lemon aioli for a bright contrast. Pair with a simple green salad or roasted vegetables to keep the meal light and balanced. These also work well as an appetizer with cocktail sauce.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to maintain the crispy crust. Avoid microwaving as it can make the pretzel coating soggy.
180
people cooked this recipe
