My favorite crab cake recipe for tender, fluffy crab cakes made with loads of crab meat, spiced with a blend of seasonings, then drizzled with a flavorful creamy Cajun sauce. Try this for a great dinner option.
In a large bowl, combine the 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. Form them into 6 crab cakes and set them on a large plate.
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.
Heat Factor: Mild-Medium. Up the heat a bit with extra serranos and/or Cajun seasonings, or use a spicier Cajun blend.