This recipe for making crab cakes is really easy to follow and delicious! The key to making good crab cakes is using as little bread crumbs as possible. I would handle these as delicately as possible when forming them so they don’t break apart. Other recipes recommend chilling them for an hour before cooking to keep them from falling apart. Make sure not to have the pan too hot or too dry because it can burn the outside and create a big mess. For the sauces, I made a basic cocktail sauce and John whipped up a creole butter sauce that was really good too!
Crab Cakes with a Creole Brown Butter Sauce
(Makes 2 servings, or 4 cakes)
Printable Version
Ingredients:
- 3/8 cup breadcrumbs
-
8 oz. crab meat
-
1 tbsp mayo
-
1 tsp dry mustard.
-
1/2 tbsp regular mustard.
-
1/2 tsp. worcestershire
-
1/2 tsp parsley
-
1/2 beaten egg
- 1/2 lemon, juice
- dash paprika
- salt and pepper to taste
Directions:
- Combine all ingredients except the crab and breadcrumbs.
- Add the crab to the mixture. Fold in the breadcrumbs gently and form into small cakes.
- In a saute pan, melt some butter on medium heat and saute the patties until slightly brown/crispy on the outside, about 5 minutes.
Creole Brown Butter Sauce
(Makes 2 servings)
Printable Version
Ingredients:
- 1/2 cup butter
- 1/2 tsp Creole Seasoning or to taste
- salt to taste
Directions:
- Melt the butter in a pan until fragrant and slightly brown, about 5 minutes.
- Add the spice blend to the butter and cook on high for 1 minute.