There are crab cakes, and then there are these Southern Style Crab Cakes.
Oh, yes indeed. These are truly a thing of beauty and utter deliciousness!
The ingredients in this recipe all come together to truly make something special.
Just a little ‘zing’ sets these crab cakes apart from your average crab cake.
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.
We just love a good hot sauce!
Louisiana Hot Sauce is so good!
Oh, how we love these incredible Southern Style Crab Cakes!
And I find using a comal (flat circular griddle) works best when cooking these crab cakes:
Now, let’s make this amazing Southern Style Crab Cakes recipe!
- 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
- Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
- Melt the butter in a medium skillet over medium-high heat.
- 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.
- Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
- Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixutre.
- Using your hands, gently combine the ingredients.
- Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
- Cover the cakes and chill for 20 to 30 minutes, or overnight.
- When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate.
- Dredge both sides of each cake in the crumbs, shaking off the excess.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
- Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.
- Serve immediately - with Jalapeno Remoulade!
- JALAPENO REMOULADE
- Whisk together all the ingredients in a mixing bowl.
- Cover and place in the fridge until needed...or for at least 30 minutes.