Southern Style Crab Cakes

There are crab cakes, and then there are these Southern Style Crab Cakes.

southern-crab-cake-recipe

This recipe is 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.  T

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
 
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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

  • 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!

    • 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

  • 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!

    • 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

    • 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.

      • 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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