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 Creole crab cakes frying in oil

Best Crab Cake Recipe

Sweet and spicy. What all great Hollywood love stories are made of. Not to mention, only the greatest flavor combinations in the world. This “best crab cake recipe” is just that.

I’ve been experimenting in the kitchen, trying different flavor combos while still trying to tame my spicy heat fetish…by adding more heat. I’ve come up with something that everyone can enjoy.

I love how the richness and intensity of crab meat can be enhanced by combining it with something spicy and a little something sweet.

With this crab cake I was trying to make something refreshing… but that also had some heat. The kind of heat that sneaks up on you in the darkness of night like any good vampire would, but in a good-sneaky way.

If you are a red-hot-heat-hater then omit the spice and come back to it when you’ve grown some balls. I recommend this recipe with the spice but I have tried it without and it’s pleasantly refreshing.

Either way it makes the perfect place for the Jumbo lumb blue crab meat
to really do it’s thing aka taste super-delicious.

 

Ingredients:

  • 1 pound of Jumbo lumb blue crab meator Dungeness crab meat
  • 2 tbs.’s butter
  • 1 tsp. minced garlic
  • 2 green onion tops, sliced, including tops
  • 1 tsp. fresh parsley, chopped
  • 1 egg (beaten)
  • 1 tbs.  Cajun seasoning spice
  • 1/2 tsp. garlic powder
  • 1 tbs. Creole mustard (see below for an easy creole mustard recipe)
  • 2 tbs.’s mayonnaise
  • Few shakes Tabasco
  • Juice of 1/2 lemon
  • 1/2 cup panko breadcrumbs and 1/2 cup fine breadcrumbs, mixed together
  • Salt to taste
  • Vegetable oil for frying

 

Method to the Rad-ness:

In a medium sized frying pan, melt the butter on medium heat and add the onions, garlic and parsley. Continue to fry until the onions become transparent.

In a large bowl, squeeze the lemon juice onto the crab meat and gently stir.

In another bowl, add the onions, egg,  cajun seasoning, garlic powder, mustard, mayonnaise and breadcrumbs. Mix together.

Gently add the breadcrumb mixture in with the crab meat by folding it in. Divide into 8 equal crab cakes.

Using the same frying pan you used for the onion add the oil and heat on medium high. Add the crab cakes and fry until the golden brown (usually about 3-4 minutes) on either side.

This recipe pairs well with our Pineapple-Mango Salsa.

Best Crab Cake Recipe
 
 
:
: Main
: 4
Ingredients
  • 1 pound lump  blue crab meat or dungeness
  • 2 tbs.'s butter
  • 1 tsp. minced garlic
  • 2 green onion tops, sliced, including tops
  • 1 tsp. fresh parsley, chopped
  • 1 egg (beaten)
  • 1 tbs.  Cajun seasoning spice
  • ½ tsp. garlic powder
  • 1 tbs. Creole mustard (see below for an easy creole mustard recipe)
  • 2 tbs.'s mayonaise
  • Few shakes Tabasco
  • Juice of ½ lemon
  • ½ cup panko breadcrumbs and ½ cup fine breadcrumbs, mixed together
  • Salt to taste
  • Vegetable oil for frying
Method to the Rad-ness
  1. In a medium sized frying pan, melt the butter on medium heat and add the onions, garlic and parsley. Continue to fry until the onions become transparent.
  2. In a large bowl, squeeze the lemon juice onto the crab meat and gently stir.
  3. In another bowl, add the onions, egg,  cajun seasoning, garlic powder, mustard, mayonaise and breadcrumbs. Mix together.
  4. Gently add the breadcrumb mixture in with the crab meat by folding it in. Divide into 6 equal crab cakes
  5. Using the same frying pan you used for the onion add the oil and heat on medium high. Add the crab cakes and fry until the golden brown (usually about 4 minutes) on either side.

 

Easy Creole Mustard Recipe:

Mix together

  • 6 Tablespoons of grainy mustard
  • 1 Tablespoon of grated horseradish
  • 1 Tablespoon of Tabasco
  • 1 Tablespoon of Worcestershire sauce

This mustard can be stored for up to 3 months in your refrigerator.

 

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