Southern Crab Cakes

5 from 4 votes

Southern Crab Cakes are made with lump crab meat, panko breadcrumbs, and Old Bay and Cajun seasonings. Once fried, the end result is flavorful crab patties that are crispy on the outside and tender and moist on the inside.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: American

Keyword: best crab cake recipe, homemade crab cakes, lump crab cakes

Servings: servings

Calories: 572kcal

Author: Jill

Ingredients

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

Instructions

Directions:

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.

Nutrition