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Southern Crab Cakes Recipe

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In this post I am sharing the recipe for how to make a delicious Southern Crab Cakes Recipe.
 
Crab cakes are delicious as an appetizer or the main course of a meal. I love enjoying a wonderfully prepared crab cake as an appetizer with remoulade sauce. YUM! 
 
Honestly, I don’t make crab cakes at home nearly as often as I might like to because lump crab can be sky high. Using half claw meat does help bring the costs down a bit but it’s still an expensive meal to prepare.
 
Seafood is a favorite for me no matter if it is crab cakes, shrimp and my most favorite of all…lobster.
 

Here are the Ingredients that you’ll need to make your own amazing crab cakes at home:

  • Celery, finely diced
  • Red Bell Pepper, finely diced
  • Parsley, finely chopped 
  • Green Onions, finely diced, use white and green parts
  • Butter
  • Flour for dusting
  • Crab Meat – I use 1/2 lump and 1/2 claw
  • Bread Crumbs
  • Large Egg
  • Mayonnaise, preferably Duke’s 
  • Creole Seasoning
  • Creole Mustard
  • Salt
  • Worcestershire Sauce 
  • Lemon Juice
  • Dried Thyme
  • Onion Powder 
  • Garlic Powder
  • Lemon Slices Wedges for serving
  • Oil for frying – 1/4″ or so in the skillet you’re using

Southern Crab Cakes

Begin by melting 1 tablespoon of butter in a small skillet. Add the chopped vegetables and saute until translucent, about 6 minutes.

 

Line a sheet pan with foil and dust with some of the flour, reserve the rest for dusting the crab cakes.

In a small mixing bowl add crab, picking free of shells and cartilage. Add bread crumbs to the crab and toss lightly to combine.

Seafood Cakes

 

In a large mixing bowl beat 1 egg and add mayonnaise, creole seasoning, creole mustard, salt, thyme, Worcestershire, lemon juice, onion powder, garlic powder and mix well to combine.

Add the crab meat and bread crumb mixture to the large mixing bowl and gently combine with the wet ingredients and seasonings.

 
 
Form crab mixture into cakes, dust with flour and place on the sheet pan that’s been dusted with flour. Makes 8 Crab Cakes. Place in the refrigerator and chill for 1 hour.
 
Heat oil in a large skillet until ready for frying over medium heat. When the oil is ready add the crab cakes, 4 at a time. Cook 3-4 minutes per side until browned. Remove from oil and place on a paper towel lined plate to drain excess oil.
 
Serve with fresh lemon slices or wedges and your favorite dipping sauce. I served mine with a Red Remoulade Sauce (see recipe below)
 

Tips for Making Crab Cakes

What kind of meat is best for crab cakes? These seafood cakes can be made with any type of crab meat but I think that having a portion of it be lump is important and makes these crab cakes extra special.

Should crab cakes be fried or bakes? It depends, which do you prefer? Either will work just fine. I prefer frying mine because it’s quick and easy.

How do you tell if crab cakes are done? The internal temperature should be 165°F. Most of the ingredients are already cooked and you’re just ensuring that the egg binder is cooked through, which doesn’t take very long.

What do you serve with crab cakes? If an appetizer, crab cakes can be served with remoulade, tartar or cocktail sauce with lemon wedges. As the main meal serve two crab cakes along with a steamed vegetable and baked potato.

 
 
crabs cakes served with a lemon slice

As an appetizer or main dish, dressed up or dressed down, crab cakes are a versatile part of Southern food. ”

Southern Living
 
Yield: 8 Crab Cakes

Southern Crab Cakes Recpe

crab cakes

Delicious Southern crab cakes recipe made with lump crab meat and a mix of claw meat is an amazing appetizer or main meal.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1/4 c Celery, finely diced
  • 1/4 c Red Bell Pepper, finely diced
  • 2 tbs Parsley, finely chopped
  • 2 Green Onions, finely diced, use white and green parts
  • 1 tbsp. Butter
  • 1/4 Flour for dusting
  • 1 lb. Crab Meat – I use 1/2 lump and 1/2 claw
  • 3/4 c Bread Crumbs
  • 1 Large Egg
  • 2 tbsp. Mayonnaise, preferably Duke’s
  • 1 tsp Creole Seasoning
  • 1 tbsp. Creole Mustard
  • 1/4 tsp Salt
  • 1 tsp Worcestershire Sauce
  • 2 tbsp. Lemon Juice
  • Dash of Dried Thyme
  • Dash of Onion Powder
  • Dash of Garlic Powder
  • Lemon Slices Wedges for serving
  • Oil for frying – 1/4″ or so in the skillet you’re using

Instructions

  1. Begin by melting 1 tablespoon of butter in a small skillet. Add the chopped vegetables and sauté until translucent, about 6 minutes.
  2. Line a sheet pan with foil and dust with some of the flour, reserve the rest for dusting the crab cakes.
  3. In a small mixing bowl add crab, picking free of shells and cartilage. Add bread crumbs to the crab and toss lightly to combine.
  4. n a large mixing bowl beat 1 egg and add mayonnaise, creole seasoning, creole mustard, salt, thyme, Worcestershire, lemon juice, onion powder, garlic powder and mix well to combine.
  5. Add the crab meat and bread crumb mixture to the large mixing bowl and gently combine with the wet ingredients and seasonings. Form crab mixture into cakes, dust with flour and place on the sheet pan that’s been dusted with flour. Makes 8 Crab Cakes. Place in the refrigerator and chill for 1 hour.
  6. Heat oil in a large skillet until ready for frying over medium heat. When the oil is ready add the crab cakes, 4 at a time. Cook 3-4 minutes per side until browned. Remove from oil and place on a paper towel lined plate to drain excess oil.
  7. Serve with fresh lemon slices or wedges and your favorite dipping sauce.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 590mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 13g
Southern crab cakes

Red Remoulade Sauce

Yield: 2 cups of sauce

Red Remoulade Sauce

Red Remoulade Sauce

Traditional remoulade sauce that is easy to prepare. The perfect condiment for crab cakes and a variety of other Southern dishes.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3/4 c Mayonnaise, preferably Dukes
  • 2 tbs Tomato Paste
  • 1 tbs Worcestershire Sauce
  • 1 tbs Fresh Parsley, chopped
  • 2 tbs Capers, chopped
  • 1 tbs Creole Mustard
  • 2 tbs Red Wine Vinegar
  • 2 tbs Green Onion, chopped
  • 1 1/4 tsp Creole Seasoning
  • dash Cayenne
  • 1 clove Garlic, minced
  • 1/2 tsp Celery Seed
  • 1/4 tsp Salt
  • 1 tsp Lemon Juice
  • Fresh Cracked Black Pepper

Instructions

  1. Combine all ingredients together in a small mixing bowl.
  2. Sauce can be refrigerated in an air tight container up to five days.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 101Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 312mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

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Author of Julia's Simply Southern

 

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