For Unbeatable Crabcakes, Coat Them In This Snack And Thank Us Later

Crabcakes are a bit of a seafood unicorn, combining light and sweet, satisfying flavor that's often hard to find in lighter fare. They hit that rare sweet spot between refined and filling, working just as well tucked into a sandwich as they do as the centerpiece of a fresh, vibrant salad. And there's an easy way to take your crabcakes up a notch: give them a dip in crumbled Ritz crackers before you bake them in the oven, saute them in a pan, or even pop them into your air fryer. The Ritz crackers serve multiple purposes, as they lend a buttery note to the inherently sweet crab meat, while the coating keeps the crabcakes bound together nicely as they cook. Just add crabcakes to the list of things that Ritz crackers can improve, from anchoring a pie crust to binding meatloaf or even topping a casserole. 

While you may think of Ritz crackers as just a basic snack sleeve lying on your pantry shelf, its history speaks to a longstanding, wide-reaching appeal. Nabisco first introduced Ritz crackers in the 1930s during the Great Depression as a way to give Americans a taste of accessible indulgence in an era when few could afford luxuries. So it makes even more sense to elevate your crabcakes with this old-school nod to the finer things. 

Finishing your crabcakes with Ritz crackers only takes a minute and adds an extra layer of richness and texture, creating a beautiful crust as the crabcakes warm through. The way the Ritz coating hardens into a golden-brown exterior makes it all the more appealing as you crack into the lush and meaty crab filling. What's more, this treatment works equally well on homemade crabcakes as it does on store-bought crabcakes that you procured at your local seafood counter.

Crumbling Ritz crackers (or giving them a quick pulse in a food processor) and gently pressing your crabcakes into them also serves as a bit of structural security for the crabcakes. The crumbing technique both absorbs any excess moisture on the outside and locks in that desirable interior moisture level, keeping them luscious and tender. Once coated, simply cook your crabcakes as usual until the coating turns crisp and golden. And to make your crabcakes even more restaurant-worthy, don't forget to garnish with herbs or microgreens, add some citrus slices to cut through the robust crab-forward flavors, and choose a dip that goes beyond the basic tartar sauce.