Southern Crab Cakes Recipe
Make Southern Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Coating & Frying
Remoulade (optional, serves with cakes)
Method
Crab Cake Mixture
- 1
Prepare vegetables
Finely dice the celery and red bell pepper. Thinly slice the scallions and chop the parsley. Zest one lemon and juice it; reserve both.
- 2
Combine binder ingredients
In a large bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Creole or Worcestershire sauce, the large egg, lemon zest, and lemon juice until smooth.
- 3
Add vegetables and seasonings
Add the diced celery, red bell pepper, sliced scallions, chopped parsley, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the binder; mix to combine.
- 4
Fold in crab and breadcrumbs
Gently fold in 1 pound lump crab meat and 1 cup fresh breadcrumbs (or panko) into the mixture, taking care to keep some lumps of crab intact. Mix just until combined; avoid overworking so cakes stay tender.
- 5
Chill the mixture
Cover the bowl and refrigerate for 30 minutes to firm the mixture. This helps the cakes hold together while cooking.
- 6
Form the cakes
After chilling, divide the mixture into 8 equal portions for smaller cakes or 4 larger cakes. Shape each portion gently into a patty about 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for 15 minutes to set.
Coating & Frying
- 7
Set up dredging station
Place the 1/2 cup flour in a shallow dish, beat the extra egg in a second shallow dish, and put the 3/4 cup panko or fine breadcrumbs in a third dish.
- 8
Coat the cakes
Lightly dredge each chilled crab cake in flour, shaking off excess. Dip into the beaten egg to coat, then press both sides into the panko breadcrumbs so they are evenly coated. Return coated cakes to the tray and chill for 10 minutes (helps prevent falling apart when frying).
- 9
Heat the pan
Heat a large nonstick or stainless steel skillet over medium heat. Add 4 tablespoons vegetable oil and 1 tablespoon butter (if using) and heat until shimmering and the butter foams but before it browns.
- 10
Fry the cakes
Carefully place the crab cakes in the skillet without overcrowding (work in batches if necessary). Fry until golden brown and crisp, about 3 to 4 minutes per side, reducing heat slightly if the exterior is browning too quickly before the center heats through. Use a thin spatula and turn gently.
- 11
Drain and keep warm
Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain. Keep them warm in a low oven (200°F / 95°C) while you finish remaining batches.
Remoulade (optional)
- 12
Make the sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon mustard, 1/2 teaspoon hot sauce, 1 teaspoon sweet pickle relish, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning or heat.
- 13
