Crab Cakes

These crispy, golden crab cakes are packed with fresh lump and claw meat, perfectly seasoned with a punch of Creole flavor. They’re light, flavorful, and come together quickly—great for a weekend dinner or whenever you’re craving a taste of the sea! Serve them with a tangy Cajun Remoulade for that extra kick.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium-sized mixing bowl, whisk together the mayonnaise, lightly beaten egg, crushed Saltine crackers, minced parsley, creole mustard, creole seasoning, seafood seasoning, Worcestershire sauce, lemon juice, hot sauce, and a pinch of kosher salt. Stir until well combined into a smooth mixture.

Step 2

Gently fold in both the lump crab meat and the crab claw meat. Take care not to break up the lump crab too much—keep those big, meaty pieces intact as much as possible. Mix just until everything is evenly distributed.

Step 3

Cover tightly and refrigerate for 30 minutes. In the meantime prepare your frying pan. Place a cast-iron skillet over medium-high heat and add enough oil to cover the bottom and come up the sides just a bit. Heat until shimmering.

Step 4

Once the oil is hot, carefully add the crab cakes in a single layer. Fry for 2 minutes, then flip and fry for another 2-3 minutes, just until golden brown. Drain on a paper towel-lined plate or wire rack. Serve with my Spicy Cajun Remoulade (that recipe's in the post above this recipe)!

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