Crispy Crab CakesPT30Mhttps://img2.recipesrun.com/201907/2019/0802/17/5/913269/300x200x90.jpg Homemade Crab Cakes with the Best Crab Cake Sauce are restaurants delicious made right at home! These extra Crispy Crab Cakes are golden crispy on the outside, light, juicy, flavor-packed on the inside. This easy homemade Crab Cakes recipe is made with lump crab meat, mayonnaise, Worcestershire sauce, lemon juice, and hand-picked seasonings. They can be served as a snack, appetizer or we love them as a main dish. So if you have never made Crab Cakes before, you are going to be delighted and shocked at just how easy they are to make at home! They also make fabulous no stress, make-ahead appetizers that you can reheat! 9 servings
Ingredients:
1/4 teaspoon Garlic powder1/4 teaspoon Ground cumin1/2 teaspoon Salt2 tablespoons Fresh lime juice1/4 cup Sour cream3/4 cup Mayonnaise1 Small jalapeno, seeded, deveined, roughly chopped1 Medium tomatillo, husks removed, roughly chopped1/4 cup Vegetable oil1 1/4 cups Panko breadcrumbs, divided1 pound Lump crabmeat picked over, patted dry1 Large egg2 Green onions thinly sliced1/4 teaspoon Garlic powder1/4 teaspoon Paprika1/2 teaspoon Salt1 teaspoon Dry mustard2 teaspoons Cajun seasoning2 teaspoons Fresh lemon juice1 teaspoon Worcestershire sauce1/4 cup Mayonnaise
Homemade Crab Cakes with the Best Crab Cake Sauce are restaurants delicious made right at home! These extra Crispy Crab Cakes are golden crispy on the outside, light, juicy, flavor-packed on the inside. This easy homemade Crab Cakes recipe is made with lump crab meat, mayonnaise, Worcestershire sauce, lemon juice, and hand-picked seasonings. They can be served as a snack, appetizer or we love them as a main dish. So if you have never made Crab Cakes before, you are going to be delighted and shocked at just how easy they are to make at home! They also make fabulous no stress, make-ahead appetizers that you can reheat!
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01
Information
Gradeeasy
Serving
9 servings
Prep Time20 Mins
Cook Time10 Mins
Total Time30 Mins
02
Ingredients
Creamy Tomatillo Jalapeno Dip
1/4 teaspoon Garlic powder
1/4 teaspoon Ground cumin
1/2 teaspoon Salt
2 tablespoons Fresh lime juice
1/4 cup Sour cream
3/4 cup Mayonnaise
1 Small jalapeno, seeded, deveined, roughly chopped
1 Medium tomatillo, husks removed, roughly chopped
Crab Cakes
1/4 cup Vegetable oil
1 1/4 cups Panko breadcrumbs, divided
1 pound Lump crabmeat picked over, patted dry
1 Large egg
2 Green onions thinly sliced
1/4 teaspoon Garlic powder
1/4 teaspoon Paprika
1/2 teaspoon Salt
1 teaspoon Dry mustard
2 teaspoons Cajun seasoning
2 teaspoons Fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup Mayonnaise
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03
Method
Step 1
Stir the first 8 ingredients together in a medium bowl (through egg). Fold in scallions, crab meat and 3/4 cup panko until evenly combined, taking care not to over stir/break up the crab too much.
Step 2
Divide crab mixture into 9 even portions and form into 3/4 thick patties taking care not to pack them too tightly. Refrigerate for at least 4 hours or freeze for 60 minutes.
Step 3
Meanwhile, prepare your Creamy Tomatillo Jalapeno Dip by adding all of the ingredients to your blender and blending until smooth. Refrigerate until ready to serve.
Step 4
When ready to make crab cakes, coat crab mixture in remaining 3/4 cup panko, firmly pressing the panko into the patties so it sticks.
Step 5
Heat oil in a large skillet over medium heat. Working in batches, pan fry until golden and crisp, about 4-5 minutes per side. Serve with Creamy Tomatillo Jalapeno Dip.
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