Crab Cakes Recipe with Creamy Crab Cake Sauce
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
6 crab cakes
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Crab Cakes Recipe with Creamy Crab Cake Sauce
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These crab cakes are easy to make, loaded with lump crab meat, so tender with a crispy coating, drizzled with homemade creamy crab cake sauce, always a hit.
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Ingredients
- 1 cup panko breadcrumbs divided (or use bread crumbs or crushed saltine crackers)
- 2 teaspoons Cajun seasoning or more to taste
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
- 2 egg beaten
- 1/4 cup mayonnaise (I prefer Duke's)
- 1 tablespoon of your favorite hot sauce
- 1 tablespoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- lemon juice of a
- 1 celery finely chopped, stalk
- 1 shallot chopped (or use leek)
- 1 jalapeno pepper chopped (optional, for spicy)
- 1 tablespoon parsley or use chives or tarragon, fresh chopped
- 1 pound crab meat fresh lump
- 2 tablespoons butter
FOR THE CRAB CAKE SAUCE
- ½ cup mayonnaise
- 1 tablespoon whole grain mustard spicy
- 1 tablespoon of your favorite hot sauce
- 1 teaspoon apple cider vinegar
- ¼ cup jalapeno pepper pickled
- 1 tablespoon celery diced
- 1 teaspoon Cajun seasoning
- lemon juice from half
- 2 cloves garlic minced
Instructions
- In a large bowl, combine 1/2 cup panko bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
- In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
- Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Very gently form the mixture into 6 crab cakes. A rubber spatula is useful here.
- Roll the crab cakes in the remaining 1/2 cup panko to coat each side and set them onto a large plate. Refrigerate a few minutes to firm them up, if desired.
- Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
- Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.
Notes
- Heat Factor: Mild-Medium. Up the heat a bit with extra jalapeno and/or Cajun seasonings, or use a spicier Cajun blend.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
108mg
(36%)
Sodium
1125mg
(47%)
Potassium
302mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
851IU
(17%)
Vitamin C
14mg
(16%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6crab cakes
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 1125mg | 47% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 851IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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