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4.9 from 39 votes

Crab Cakes Recipe with Creamy Crab Cake Sauce

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 crab cakes
Calories: 364 kcal
Course: Main Course
Cuisine: American

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 and pepper to taste
  • 2 eggs 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 
  • Juice of a lemon
  • 1 stalk celery finely chopped
  • 1 shallot chopped (or use leek)
  • 1 Jalapeno pepper chopped (optional, for spicy)
  • 1 tablespoon fresh chopped parsley (or use chives or tarragon)
  • 1 pound fresh lump crab meat
  • 2 tablespoons butter
FOR THE CRAB CAKE SAUCE
  • ½ cup mayonnaise
  • 1 tablespoon whole grain spicy mustard
  • 1 tablespoon of your favorite hot sauce
  • 1 teaspoon apple cider vinegar
  • ¼ cup pickled jalapeño peppers
  • 1 tablespoon diced celery
  • 1 teaspoon Cajun Seasoning
  • juice from half a lemon
  • 2 cloves garlic minced

Instructions

    Cup of Yum
  1. 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.
  2. In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 364kcal (18%) Carbohydrates 10g (3%) Protein 18g (36%) Fat 27g (42%) Saturated Fat 6g (30%) Polyunsaturated Fat 13g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 108mg (36%) Sodium 1125mg (47%) Potassium 302mg (9%) 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

% 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.