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Pretzel Crusted Crab Cakes

with Creamy Mustard Sauce

  • Grace Parisi
  • Easy
  • Appetizer
  • Main
  • All Shellfish
  • Active Time:30 min
  • Total Time:60 min
  • Servings:4
  • Difficulty:Easy
Pretzel Crusted Crab Cakes

Crushed pretzels add crunchy texture and toasty flavor to these simple and delightful crab cakes. In keeping with the pretzel theme, they’re served with a creamy mustard dipping sauce. To reduce the sodium, rub some of the salt from the pretzels or use unsalted pretzels. Grind them in a blender or food processor for better consistency.


Ingredients

  • 1 cup mayonnaise, divided

  • 2 tablespoons Dijon mustard, divided

  • 2 medium scallions, white and green parts, finely chopped

  • 1 cup (4 ounces) coarsely ground pretzels, divided (see Note)

  • Kosher salt and freshly ground pepper

  • 1 cup picked crabmeat (about 6 ounces from 2 Dungeness crab clusters or 1 Bairdi crab cluster) Available in Our Premium Subscription Box

  • 1 tablespoon prepared horseradish

  • 1 small garlic clove, grated

  • ½ teaspoon finely grated lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • ¼ cup all-purpose flour for dusting

  • 1 large egg, beaten with 1 tablespoon water

  • Neutral oil, such as canola or grapeseed, for frying

  • Flake sea salt and lemon wedges, for serving

Directions

Prep the Crab Cakes

In a medium bowl, combine ½ cup mayonnaise, 1 teaspoon mustard, the scallions, and ½ cup ground pretzels. Season lightly with salt and pepper if needed. Gently fold in the crab meat and form into 4 patties, each about ¾-inch thick. Transfer to a small parchment-lined baking sheet and refrigerate for 20 to 30 minutes to firm up.

Make the Dipping Sauce

Meanwhile, in a small bowl, combine the remaining mayonnaise and mustard with the horseradish, garlic, lemon zest and juice. Season with salt and pepper.

Coat the Crab Cakes

Place the remaining ground pretzels, flour, and beaten egg mixture into 3 separate shallow bowls. Press the crab cakes to compact. Coat the crab cakes first with the flour, tapping off the excess, followed by the egg, and finally the ground pretzels, pressing to adhere. Return the crab cakes to the baking sheet.

Cook the Crab Cakes and Serve

In a large skillet, heat ¼ inch of the oil over medium-high heat until shimmering. Fry the crab cakes, turning once, until golden all over, 5 to 6 minutes. Drain on paper towels and sprinkle with flake salt.

Serve the crab cakes with the mustard sauce and lemon wedges for squeezing.

Premium Seafood Subscription Box delivery of halibut and sockeye portions
Premium Seafood Subscription Box delivery of halibut and sockeye portions

Premium Seafood Subscription Box

$159.00 / box 4.5 lbs

Pro Tips

Pair it Up

Pretzels and beer are a match made in heaven. Pour a crisp and bright lager or pilsner. For wine drinkers, serve these sweet, briny crab cakes with a glass of sparkling rosé or off-dry riesling.

Chef's Tip

Don’t skip chilling the crab cakes for 20 to 30 minutes. The pretzels in the binder absorb excess moisture, making it easier to form and fry the crab cakes.

Leftover Magic

Rewarm any leftover crab cakes and serve on a crusty baguette with the mustard sauce, lots of peppery arugula, and chopped roasted peppers for a next-day Po’Boy sandwich.

Lighten Up

If frying isn’t in the cards, spray the crab cakes with cooking spray and broil, turning once, until golden and crisp, or air fry at 400°F for 15 to 16 minutes.

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