The best crab cakes rely as little as possible on fillers – just enough herbs and spices to help the crab stand out. The recipe below falls into this category. Spiced with just the right amount of Cajun flair, these crab cakes are delicious either on their own or served with homemade tartar or remoulade sauce.
Because the crab is the star, make sure you spring for the good stuff. Lump crab from a fishmonger is best.
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Cooktop Cove
Southern Crab Cakes
4
30 minutes
20 minutes
50 minutes
1 pound lump crab meat, picked over for shells
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, divided
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 scallions, finely chopped
Juice of 1/2 lemon
3/4 cup breadcrumbs, divided
1 teaspoon water
3 tablespoons vegetable oil
In a bowl, combine the crab meat, salt, hot sauce, spices, 1 egg, mayonnaise, mustard, scallion, lemon juice and 1/4 cup of the breadcrumbs.
Use your hands to evenly combine the mixture, ensuring you leave the texture of the crab imeat ntact.
Pack a cookie cutter with the crab mixture to make cakes about 1-1/2 inches high. Place on a parchment-lined cookie sheet and chill 20 minutes.
When ready to cook, beat the second egg with a teaspoon of water. Place in a shallow plate, and place the remaining breadcrumbs in another.
Heat the vegetable oil in a wide skillet over medium-high heat.
Dip the cakes first in the beaten egg and then in the breadcrumbs.
Fry the cakes in batches for about 4 to 5 minutes per side, until golden brown.
