Description
These Southern Crab Cakes are a flavorful and crispy treat made with lump crab meat, a blend of spices including Old Bay and Cajun seasoning, and a hint of lemon juice. Perfectly pan-fried to golden perfection, they are served with a zesty homemade spicy mayo that adds a creamy kick. Ready in just 40 minutes, they make an excellent appetizer or main dish for seafood lovers craving a taste of the southern coastal cuisine.
Ingredients
Scale
Crab Cakes
- 2 (1 lb) cans lump crab meat, drained
- 2 large eggs, beaten
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 4 tsp lemon juice
- 1/4 tsp garlic powder
- 1 tsp Old Bay seasoning
- 2 tsp Cajun spice
- 2 tbsp fresh parsley, chopped
- 1 cup Panko breadcrumbs
- 4 tbsp extra virgin olive oil
Spicy Mayo Sauce
- 4 tbsp mayonnaise
- 2 tsp hot sauce
- 1 tsp Cajun spice
Instructions
- Mix the crab cake batter: In a large bowl, combine the drained lump crab meat with beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, Old Bay seasoning, Cajun spice, chopped parsley, and Panko breadcrumbs. Gently fold the ingredients together to avoid breaking up the crab meat too much.
- Form the crab cakes: Shape the mixture into 8 evenly sized crab cakes (for 4 servings, 2 cakes each), pressing gently to hold their shape.
- Prepare the spicy mayo: In a small bowl, mix together mayonnaise, hot sauce, and Cajun spice until smooth. Set aside.
- Cook the crab cakes: Heat the extra virgin olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 5 minutes per side, or until they are golden brown and cooked through. Avoid overcrowding the pan by cooking in batches if necessary.
- Serve: Remove the crab cakes from the pan and drain on a paper towel. Serve warm with the prepared spicy mayo sauce on the side for dipping or drizzling.
Notes
- Be careful when folding the crab meat into the mixture to keep lumps intact for a better texture.
- Use fresh lemon juice for the best flavor impact.
- If you prefer a lighter version, you can bake the crab cakes at 375°F for 12-15 minutes, flipping halfway through.
- The spicy mayo can be adjusted to taste by adding more or less hot sauce.
- Leftover crab cakes store well covered in the refrigerator for up to 2 days.
