Southern-Style Crab Cakes
User Reviews
4.9
48 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
426 kcal
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Course
Appetizer
Southern-Style Crab Cakes
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These Southern Style Crab Cakes are simply the bomb. Serve with some Jalapeno Remoulade, and you will not believe how incredible these are. Truly something special.
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Ingredients
- 1 lb crabmeat Preferably blue crabmeat, lump
- 1 tablespoon butter unsalted
- ¼ cup onion finely chopped
- ¼ cup poblano pepper stemmed, seeded and finely chopped
- 2 cloves garlic minced
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper more for extra heat, less for little heat
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
- 1 egg lightly beaten
- ⅓ cup mayonnaise
- 1 teaspoon whole-grain mustard
- hot sauce several dashes, Louisiana
- 2 scallions white and green parts, thinly sliced
- 2 tablespoon Italian parsley chopped
- Juice from ½ lemon about 1 tbsp
- ¾ cup bread crumbs divided, fresh, if possible. See NOTES
- 2 tablespoon vegetable oil plus more as needed
Jalapeño Remoulade
- 1 small jalapeno pepper stemmed, seeded, and finely chopped
- 2 scallions white parts only, thinly sliced
- 1 cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes crushed
- 2 teaspoon red wine vinegar
- lime juice of 1
Instructions
- Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
- Melt the butter in a medium skillet over medium-high heat.
- Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft - about 4 minutes.
- Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
- In a large bowl, gently mix together the crab, cooled vegetable mixture, egg, mayonnaise, mustard, hot sauce, scallions, parsley, lemon juice, and ⅓ cup of the breadcrumbs.
- Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
- Cover the cakes and chill for 30 minutes, or overnight (covered with plastic wrap).
- When you are ready to cook the crab cakes, place the remaining breadcrumbs on a plate.
- Dredge both sides of each cake in the crumbs, shaking off the excess.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
- Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.
- Serve immediately - with Jalapeno Remoulade!
JALEPENO REMOULAD
- Whisk together all the ingredients in a mixing bowl.
- Cover and place in the fridge until needed...or for at least 30 minutes.
Equipments used:
Notes
- See the video near the top of the blog post (to come) for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- These crab cakes are intentionally somewhat "loose." There's not a ton of breadcrumbs or mayo. They have a tendency to come apart (a bit) while frying. Flip them gently, and use a spatula to press them together while cooking. It's okay if they come apart somewhat. The taste is well worth it.
- You will most likely need to fry up the crab cakes in a couple of batches. Simply place the first batch on a baking sheet lined with parchment or wax paper and place it in a 275°F oven while you prepare the remaining batch.
- For the breadcrumbs, we take a demi-baguette and cut off the hard edges (crust). Then tear it apart and pulverize it in our food processor. We love the taste and texture of fresh breadcrumbs, however, store-bought will work, too. Regular or Panko are both fine choices.
- Be sure to pick the crab over and remove any extra shells or cartilage.
- Uncooked crab cake mixture freezes beautifully for up to 2 months.
- These crab cakes are definitely best served right off the griddle, but leftovers will keep covered in the fridge for a couple of days. Reheat in a low-temp oven or in a skillet.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
19g
(6%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.3g
(15%)
Cholesterol
127mg
(42%)
Sodium
968mg
(40%)
Potassium
410mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
790IU
(16%)
Vitamin C
26mg
(29%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 968mg | 40% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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