Southern Crab Cakes are arguably some of the best you’ll ever eat. If you love crab with a bit of to-die-for spicy tartar sauce on the side, this is for you.
Crab is one of those foods that people are either crazy for, or they absolutely hate it. If you love it, you’ll also want to try this Southwest Crab Dip.
Southern Crab Cakes
Some people call these “fish cakes.” Personally, I can’t imagine a conversation where I’m bragging to someone about the delicious fishcake I ate for supper last night. What I picture and what it actually is are two very different things.
In this recipe, you’ll fry these up until they are golden brown and crunchy. Whip up the spicy tartar sauce to use as a dipping sauce and people are going to go nuts for them. If your crowd enjoys crab cakes, you’d better make a lot!
Panko is important when you’re making this. Nothing can beat the flaky crunch those famous bread crumbs bring to any recipe. If you can avoid it, don’t substitute for any other kind.
Ingredients You Will Need:
(full amounts in recipe box below)
- lump crab meat
- Djon mustard
- Worcestershire Sauce
- lemon juice
- garlic powder
- Old Bay seasoning
- Cajun spice
- fresh parsley
- Panko bread crumbs
- extra virgin olive oil
How To Make Crab Cakes
- Stir together wet ingredients and spices.
- Fold in crab, parsley and bread crumbs.
- Scoop crab mixture into balls and form into patties.
- Refrigerate for 20 minutes.
- Heat old in frying pan and cook the crab cakes for 4-5 minute on each side.
Other Delicious Crab Recipes
Southern Crab cakes
- 2 1 lb canned lump crab meat
- 2 large eggs beaten
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire Sauce
- 4 tsp lemon juice
- 1/4 tsp garlic powder
- 1 tsp Old Bay seasoning
- 2 tsp. cajun spice
- 2 tbsp fresh parsley chopped
- 1 cup Panko
- 4 tbsp extra virgin olive oil
Spicy Tarter Sauce
- 4 tbsp mayonnaise
- 2 tsp hot sauce
- 1 tsp. cajun spice
- In a medium bowl, add and stir together eggs, mayo, dijon mustard, Worcestershire, lemon juice, garlic powder, old bay seasoning, and cajun spice.
- Now add the crab, parsley, and panko crumbs.
- Fold to combine
- Do NOT stir.
- Use a regular sized ice cream scoop, scoop out your crab mixture and roll into a ball.
- Now form them into patties by pressing lightly down on the crab ball.
- Refrigerate crab cakes for 20 minutes on a parchment covered baking pan and place another parchment paper on top of the crab cakes.
- Heat oil in a frying pan big enough to hold half of the crab cakes.
- Add crab cakes and cook 4-5 minutes on each side.
- You may need to add a little more oil, if necessary while pan frying.
- In a small bowl add all ingredients for the dipping sauce and stir to combine.
- Serve immediately.