Crispy Crab Cakes with Creamy Tomatillo Jalapeno Dip
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Crispy Crab Cakes with Creamy Tomatillo Jalapeno Dip
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Homemade Crab Cakes with the BEST Crab Cake Sauce are restaurant delicious made right at home! These extra Crispy Crab Cakes are golden crispy on the outside, light, juicy, flavor packed on the inside. These easy homemade Crab Cakes recipe is made with lump crab meat, mayonnaise, Worcestershire sauce, lemon juice, and hand picked seasonings. They can be served as a snack, appetizer or we love them as a main dish. So if you have never made Crab Cakes before, you are going to be delighted and shocked at just how easy they are to make at home! They also make fabulous no stress, make ahead appetizers that you can reheat!
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Ingredients
Crab Cakes
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice fresh
- 2 teaspoons Cajun seasoning
- 1 teaspoon mustard powder dry
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 green onions thinly sliced
- 1 egg large
- 1 pound crabmeat picked over, patted dry, lump
- 1 1/4 cup panko breadcrumbs divided
- 1/4 cup vegetable oil
Creamy Tomatillo Jalapeno Dip
- 1 tomatillo medium, husks removed, roughly chopped
- 1 jalapeno pepper small, seeded, deveined, roughly chopped
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2-3 tablespoon lime fresh juice, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon cumin ground
- 1/4 teaspoon garlic powder
Instructions
- Stir the first 8 ingredients together in a medium bowl (through egg). Fold in scallions, crab meat and 3/4 cup panko until evenly combined, taking care not to over stir/break up the crab too much.
- Divide crab mixture into 9 even portions and form into 3/4” thick patties taking care not to pack them too tightly. Refrigerate for at least 4 hours or freeze for 60 minutes.
- Meanwhile, prepare your Creamy Tomatillo Jalapeno Dip by adding all of the ingredients to your blender and blending until smooth. Refrigerate until ready to serve.
- When ready to make crab cakes, coat crab mixture in remaining 3/4 cup panko, firmly pressing the panko into the patties so it sticks.
- Heat oil in a large skillet over medium heat. Working in batches, pan fry until golden and crisp, about 4-5 minutes per side. Serve with Creamy Tomatillo Jalapeno Dip.
Notes
- *Fresh crab meat is obviously best but for a more economical version, try 3 6 oz. cans lump crab meat. Be sure to drain thoroughly of excess moisture.
- **Panko is a Japanese breadcrumb and can be found in most grocery stores next to traditional breadcrumbs.
- You can bake Crab Cakes, but don't expect them to be as crispy as fried.
- Freezing unbaked Crab Cakes works well for entertaining when you just want to put the finishing touches on the Crab Cakes. I do NOT recommend freezing the Crab Cakes with the panko because it will get soggy from the moisture ad the Crab Cakes defrost.
- Preheat oven to 375 degrees F.
- Lightly grease a baking sheet.
- Place 12 crab cakes evenly spaced on baking sheet.
- Bake for 15 minutes then gently turn cakes over and bake an additional 10-15 minutes or until golden.
- Broil if desired to get them more crispy, watching closely so they don't burn.
- Add filling to a freezer bag.
- Squeeze out excess air, seal and label.
- Freeze for up to 3 months.
- When ready to use, defrost in the refrigerator overnight and continue to follow the recipe as written.
- Place formed cakes WITHOUT panko on a baking sheet so they aren't touching.
- Place in freezer and freeze until solid.
- Wrap each Crab Cake tightly in plastic wrap, squeezing out excess air - this will ensure ice crystals don't form.
- Place all the individually wrapped crab cakes in a large freezer bag.
- Squeeze out excess air, seal and label.
- Freeze for 2-3 months.
- When ready to serve, defrost in the refrigerator then continue to coat with panko and fry per recipe instructions.
- Cool Cooked Crab Cakes to room temperature.
- Place Crab Cakes on a baking sheet so they aren't touching.
- Place in freezer and freeze until solid.
- Wrap each Crab Cake tightly in plastic wrap, squeezing out excess air - this will ensure ice crystals don't form.
- Place all the individually wrapped crab cakes in a large freezer bag.
- Squeeze out excess air, seal and label.
- Freeze for up to 4 months.
- When ready to serve, bake from frozen at 350 degrees F for 25 minutes, or until warmed through, turning once.
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