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.
Servings: 6 crab cakes
Calories: 364kcal
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 jalapeno peppers
- 1 tablespoon diced celery
- 1 teaspoon Cajun seasoning
- Juice from half a lemon
- 2 cloves garlic minced
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.
Nutrition
Calories: 364kcal | Carbohydrates: 10g | Protein: 18g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1125mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 2mg