4.9 from 48 votes
Southern-Style Crab Cakes
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.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings:
4
people
Calories:
426 kcal
Course:
Appetizer
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!
Cup of Yum
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.
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
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: 4 people
Amount Per Serving
Calories 426
% 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.