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Lump Crab Cakes

Mar 27, 2016 · 1 Comment

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Savory Lump Crab Cakes with very little filler and bursting with flavor are pan-fried in butter to golden perfection.

Savory Lump Crab Cakes recipe with very little filler and bursting with flavor are pan-fried in butter to golden perfection.  These look sooo good.  Would make a tasty appetizer idea too!

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.

Savory Lump Crab Cakes recipe with very little filler and bursting with flavor are pan-fried in butter to golden perfection.  These look sooo good.  Would make a tasty appetizer idea too!

 

Savory Lump Crab Cakes recipe with very little filler and bursting with flavor are pan-fried in butter to golden perfection.  These look sooo good.  Would make a tasty appetizer idea too!

 

Lump Crab Cakes Recipe

Savory Lump Crab Cakes recipe with very little filler and bursting with flavor are pan-fried in butter to golden perfection.  These look sooo good.  Would make a tasty appetizer idea too!

Lump Crab Cakes

Savory Lump Crab Cakes with very little filler and bursting with flavor are pan-fried in butter to golden perfection.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 crab cakes
Calories: 151kcal
Author: Michelle
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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

baking instructions
  • 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

Serving: 1crab cake | Calories: 151kcal | Carbohydrates: 2g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 642mg | Potassium: 100mg | Fiber: 0g | Sugar: 0g | Vitamin A: 345IU | Vitamin C: 3.7mg | Calcium: 28mg | Iron: 0.5mg
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Did you like this Lump Crab Cakes recipe? Find more on my Dinner Ideas and Appetizers boards on Pinterest!

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Savory Lump Crab Cakes recipe with very little filler and bursting with flavor are pan-fried in butter to golden perfection.  These look sooo good.  Would make a tasty appetizer idea too!

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Comments

  1. Holly Hooper says

    November 03, 2021 at 11:42 am

    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!

    Reply

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