Southern Style Crab Cakes

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Southern Style Crab Cakes
Southern Style Crab Cakes

Southern Style Crab Cakes

There are crab cakes, and then there are these Southern Style Crab Cakes.   This recipe comes from Donald Link, one of our all-time favorite chefs, located in New Orleans, are all about the crab, the crab, the crab.  Get some good quality lump crab meat at your local fish market.  Intensify the flavor with some spices and peppers, a few ‘binding’ ingredients…but let the lump crab meat take the starring role.   Do not overwork the crab mixture.  You’ll chill them, to help them hold together when you quickly skillet fry them…but if they crumble apart a bit…that’s okay.   Remember, it’s all about the crab, the crab, the crab.  The Loon took one bite of these, and declared…Oh My God…these are amazing.   Loon Approved, for sure.

Click here to watch Kris & Wesley in How to Make Southern Style Crab Cakes

Louisiana Hot Sauce is so good!

And I find using a comal (flat circular griddle) works best when cooking these crab cakes:

5.0 from 2 reviews
Southern Style Crab Cakes
 
Prep time
Cook time
Total time
 
These Southern Style Crab Cakes are simply the bomb. Serve with some Jalapeno Remoulade, and you will not believe how incredible these are. Truly something special.
Author:
Recipe type: Seafood
Cuisine: Seafood / Southern
Serves: 4 - 6
Ingredients
  • 1 lb of top-quality lump crab meat
  • 1 tablespoon of unsalted butter
  • ½ medium yellow onion, chopped
  • ½ poblano chili, stemmed, seeded and chopped
  • 1 garlic clove, minced
  • 1 teaspoon of salt
  • ½ teaspoon good chili powder (New Mexico orAncho is good)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 egg, lightly beaten
  • ¼ cup of mayonnaise
  • 1 teaspoon whole-grain mustard
  • Several dashes of Louisiana hot sauce
  • 1 scallion (white and green parts), chopped
  • 2 tablespoons of Italian parsley, chopped
  • Juice of ½ lemon
  • ¾ cup of fresh bread crumbs
  • 2 tablespoons vegetable oil, plus more as needed
  • JALAPENO REMOULADE:
  • 1 small jalapeno pepper, stemmed, seeded, and finely chopped
  • 2 scallions (white parts only), thinly sliced
  • 1 cup of mayonnaise
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons of red wine vinegar
  • Juice of 1 lime
Instructions
  1. Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
  2. Melt the butter in a medium skillet over medium-high heat.
  3. Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft, but not browned - about 4 minutes.
  4. Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
  5. Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixutre.
  6. Using your hands, gently combine the ingredients.
  7. Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
  8. Cover the cakes and chill for 20 to 30 minutes, or overnight.
  9. When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate.
  10. Dredge both sides of each cake in the crumbs, shaking off the excess.
  11. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  12. When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
  13. Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.
  14. Serve immediately - with Jalapeno Remoulade!
  15. JALAPENO REMOULADE
  16. Whisk together all the ingredients in a mixing bowl.
  17. Cover and place in the fridge until needed...or for at least 30 minutes.

 

10 Comments

  • Reply June 11, 2017

    lisa narozanick

    Having a big birthday party for dear dad in law. Planning on making these! Just from reading the recipe, I am drooling in the most ladylike way possible! The ingreds and combinations sound just wonderful. I’m so glad I found your blog/site!Thank you muchly!

    • Reply June 12, 2017

      krislongwell

      Yay!!! Oh, Lisa, you, your dad in law, and everyone else are going to love these. Truly one of our all-time favs!! Thank you so much for letting us know. And please let us know how they turn out and what everyone thinks. And HAPPY BIRTHDAY, D-I-L!! xoxo Kris & Wesley

  • Reply May 15, 2017

    Jen

    I don’t generally leave comments on recipes but wanted to say these were fantastic! I’d never made crab cakes before but will definitely be making these again. Thanks!

    • Reply May 16, 2017

      krislongwell

      That is so great to hear, Jen! That is without doubt one of our favorite dishes, too. We are so happy to hear that you made them and loved the results! Thanks so much for letting us know. All the best, Kris & Wesley

  • […] Recipe source: How To Feed A Loon […]

    • Reply April 4, 2017

      Jessica

      I’ve made these a dozen times, each time was delicious. Best crab cakes ever!

      • Reply April 11, 2017

        krislongwell

        Thank you so much for letting us know, Jessica! We just love these crab cakes, too. So very happy you enjoy them!! xoxoxo Kris & Wesley

  • Reply July 31, 2015

    Skye

    First off the sauce was amazing! And

    • Reply July 31, 2015

      Skye

      This comment thus is tricky on an iPhone. Anyways the crab cakes were also amazing and the video helped. I used fresh crab and bought two pounds because they had shells. I’m not sure how many pounds that translated into once the shells were removed. They fell apart a little while cooking… Maybe I needed more egg or crumbs? Regardless these were amazing! I will definitely make them again, the best part is you can make them in the morning and cook them whenever it’s the perfect time.

      • Reply July 31, 2015

        krislongwell

        Thanks Skye!! I love crab cakes to be mostly crab, without much binder…but I know…they do kinda fall apart. The solution is just to add another egg and about another 1/4 cup of breadcrumbs. That should do the trick to keep them nicely formed. Thank you so much! These are one of our favorites, too! Stay in touch! K&W

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