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.
1cuppanko breadcrumbsdivided (or use bread crumbs or crushed saltine crackers)
2teaspoonsCajun seasoningor more to taste
1tspgarlic powder
Salt and pepper to taste
2eggsbeaten
1/4cupmayonnaise(I prefer Duke's)
1tablespoonof your favorite hot sauce
1tablespoonwhole grain mustard
1teaspoonWorcestershire sauce
Juice of a lemon
1stalk celeryfinely chopped
1shallotchopped (or use leek)
1jalapeno pepperchopped (optional, for spicy)
1tablespoonfresh chopped parsley(or use chives or tarragon)
1poundfresh lump crab meat
2tablespoonsbutter
FOR THE CRAB CAKE SAUCE
½cupmayonnaise
1tablespoonwhole grain spicy mustard
1tablespoonof your favorite hot sauce
1teaspoonapple cider vinegar
¼cuppickled jalapeno peppers
1tablespoondiced celery
1teaspoonCajun seasoning
Juice from half a lemon
2clovesgarlicminced
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.
Video
Notes
Heat Factor: Mild-Medium. Up the heat a bit with extra jalapeno and/or Cajun seasonings, or use a spicier Cajun blend.