Crab Cakes (domestic) Recipe
Two cakes served light n' crispy on the outside with a mixture of lump crab meat, veggies and secret spices. We recommend served with our special Voodoo sauce! Bon Appetit!
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Ingredients
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Crab Cake Mixture
Voodoo Sauce
Cooking
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, red bell pepper, garlic, breadcrumbs, egg, Old Bay seasoning, salt, and black pepper.
- 2
Mix the Ingredients
Gently fold the mixture together, being careful not to break up the crab meat too much. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Voodoo Sauce Preparation
- 3
Combine Sauce Ingredients
In a small bowl, mix together the mayonnaise, hot sauce, lemon juice, garlic powder, paprika, and salt until well combined.
- 4
Chill the Sauce
Cover the bowl and refrigerate the sauce for at least 30 minutes to enhance the flavor.
Cooking the Crab Cakes
- 5
Form the Crab Cakes
Once the mixture has chilled, take about 1/2 cup of the mixture and form it into a patty. Repeat until all the mixture is used.
- 6
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until hot.
- 7
- 8
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve hot with the Voodoo sauce on the side.