Savory Lump Crab Cakes with very little filler and bursting with flavor are pan-fried in butter to golden perfection.
Lump Crab Cakes
We live in the Midwest where the beef is king. So seafood is a special and kind or rare treat for us, and when we have it, we make sure it's good. These Lump Crab Cakes are moist and soft without a lot of filler, just enough to hold the crab cakes together.
We usually forego the classic remoulade and serve them with my Homemade Tartar Sauce, which is essentially a marriage between the two anyway, with the combination of both sweet and savory pickles and a touch of mustard.
Lump Crab Cakes Recipe
Lump Crab Cakes
Ingredients
The BEST Remoulade for Crab Cakes
- 1 cup mayo
- ⅓ cup ketchup
- ¼ cup Creole mustard
- 2 tablespoons sweet relish
- 1 tablespoon capers rinsed and minced
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce or more to taste
- 1 teaspoon anchovy paste
- 1 tablespoon sugar
- 2 teaspoon Cajun seasoning (I recommend Tony Chachere's)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
Lump Crab Cakes
- 1 pound lump crab meat
- ½ cup bread crumbs
- 3 green onions finely sliced
- ¼ cup mayo
- 1 egg beaten
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry ground mustard
- 1 teaspoon red pepper flakes
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of cayenne pepper
- Flour for dusting
- 3 tablespoons butter for frying
Instructions
Remoulade
- Add all ingredients together in a blender or food processor. Process until combined. Alternately, place ingredients in a bowl and use an immersion blender to combine.
- Cover and chill for at least one hour or until ready to serve.
Crab Cakes
- In a large mixing bowl, add crab, bread crumbs, and green onions. Stir with a fork to combine.
- Add remaining ingredients except butter and flour, and stir again to combine.
- Scoop about ¼ cup of crab mixture to form a ball, and flatten. Transfer to a parchment paper lined baking sheet. Repeat to use all of the remaining crab mixture.
- Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
- Preheat oven to 200°F. Line a baking sheet with parchment paper and place in the oven.
- In a large skillet over medium heat, melt butter. Make sure butter is hot enough before frying. You can test it by adding a pinch of flour. If it bubbles, then it's ready for frying.
- In batches, dust crab cakes with a little flour, then place in the skillet with butter.
- Fry patties in hot butter until golden brown, about 4 minutes per side.
- Place cooked crab cakes carefully in the oven on the baking sheet until ready to serve to keep them warm.
- Serve warm with remoulade.
Notes
-
Preheat the oven to 400°F. Place the crabcakes on a baking sheet lined with parchment paper. Bake the crabcakes for 15-18 minutes or until lightly browned.
Nutrition
Did you like this Lump Crab Cakes recipe? Find more on my Dinner Ideas and Appetizers boards on Pinterest!
If you liked this Lump Crab Cakes recipe, you might also like
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Holly Hooper says
I need more recipes like this in my back pocket for when it’s a crazy night and we have no groceries and i don’t know what else to make!