THE RECIPE JOURNAL · Appetizer
Crab Cakes Featuring Crushed Pretzels
These crab cakes are a delicious twist on a classic favorite, with crushed pretzels adding the perfect crunch and a hint of salty flavor. They’re easy to make and sure to impress at any gathering or weeknight dinner.
FROM THE KITCHEN • Crab Cakes Featuring Crushed Pretzels
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting 3 tablespoons of butter in a skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and fragrant, about 5 to 7 minutes. Once done, set the onion aside to cool a bit.
02
Step 2
In a bowl, combine the crushed pretzels, garlic powder, paprika, and pepper. Gently fold in the crabmeat, then add the egg and the cooked onions. Mix everything together until it holds, then shape the mixture into small patties about the size of your palm.
03
Step 3
Heat the remaining butter in the pan over medium-high heat. Carefully cook the patties for about 4 minutes on each side, until they’re golden and crispy. Serve them warm and enjoy!
Why you’ll love it
These crab cakes offer a delightful crunch thanks to the crushed pretzels, adding a unique twist to the classic texture. The combination of tender crab meat and salty pretzels creates a perfect balance of flavors that’s both satisfying and memorable.
How to serve
Serve these with a tangy remoulade or a simple lemon aioli to enhance the seafood flavors. They pair wonderfully with a fresh green salad or roasted vegetables for a light yet satisfying meal.
Storage & leftovers
Store leftover crab cakes in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to maintain their crispiness without drying them out. Avoid microwaving, as it can make the pretzel crust soggy.
