Crab Cakes

You know what makes the best crab cakes??? When there’s more lump crab meat than cake! That’s exactly how I make these pan seared crab cakes served with a zesty remoulade sauce. Utilizing both lump and claw meat to pack in that rich flavor and minimally bound with fillers, these crab cakes are guaranteed to please!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Small dice onion and bell pepper. Mince garlic and thinly slice green onions.

Step 2

Sauté in butter, onion and pepper until clear. Add in garlic and green onion and cook 5 more minutes.

Step 3

Make sauce by blending garlic with lemon juice. After, add in remaining wet ingredients and blend. Add green onions and parsley and blend again.

Step 4

Place all crab meat in shallow bowl and pick through to remove any shells.

Step 5

Add cooked vegetables to a bowl and mix with mayo, hot sauce and dry seasonings. Mix mixture well to minimize mixing once added to meat.

Step 6

Layer crab in a thin layer and sprinkle on Panko. Spread on seasoned mixture and gently fold to incorporate evenly. Be careful not to break up meat and only mix to combined.

Step 7

Form cakes or patties out of mixture. Remember we didn’t add a lot of binder on purpose, so these won’t hold like a hamburger. Work quick and place them in the fridge to form up.

Step 8

When ready to cook, preheat pan with butter until hot and butter is frothy.

Step 9

Pass cakes in Panko and gently pat in to form a light coating.

Step 10

Sauté until golden on both sides. Be careful when flipping and plating because they will want to break up.

Step 11

Enjoy!!!

↑Support creators by visiting their site 😊