Southern Style Crab Cakes are served with a homemade Spicy Tartar Sauce that is chock full of flavor and filled with complete and utter deliciousness! You can serve them as an appetizer or as a light meal.
Kelly Reci
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 37 minutesminutes
Ingredients
2 1lbcanned lump crab meat
2large eggs beaten
2tbspmayonnaise
2tbspDijon mustard
2tspWorcestershire Sauce
4tsplemon juice
1/4tspgarlic powder
1tspOld Bay seasoning
2tsp.Cajun spice
2tbspfresh parsleychopped
1cupPanko
4tbspextra virgin olive oil
Spicy Tartar Sauce
4tbspmayonnaise
2tsphot sauce
1tsp.Cajun spice
Instructions
In a medium bowl, add and stir together eggs, mayo, dijon mustard, Worcestershire, lemon juice, garlic powder, old bay seasoning, and cajun spice.
Now add the crab, parsley, and panko crumbs.
Fold to combine
Do NOT stir.
Use a regular sized ice cream scoop, scoop out your crab mixture and roll into a ball.
Now form them into patties by pressing lightly down on the crab ball.
Refrigerate crab cakes for 20 minutes on a parchment covered baking pan and place another parchment paper on top of the crab cakes.
Heat oil in a frying pan big enough to hold half of the crab cakes.
Add crab cakes and cook 4-5 minutes on each side.
You may need to add a little more oil, if necessary while pan frying.
In a small bowl add all ingredients for the dipping sauce and stir to combine.