Crispy Crab Cakes PT30M https://img2.recipesrun.com/201907/2019/0802/17/5/913269/300x200x50.jpg 9 servings Ingredients: 1/4 teaspoon Garlic powder 1/4 teaspoon Ground cumin 1/2 teaspoon Salt 2 tablespoons Fresh lime juice 1/4 cup Sour cream 3/4 cup Mayonnaise 1 Small jalapeno, seeded, deveined, roughly chopped 1 Medium tomatillo, husks removed, roughly chopped 1/4 cup Vegetable oil 1 1/4 cups Panko breadcrumbs, divided 1 pound Lump crabmeat picked over, patted dry 1 Large egg 2 Green onions thinly sliced 1/4 teaspoon Garlic powder 1/4 teaspoon Paprika 1/2 teaspoon Salt 1 teaspoon Dry mustard 2 teaspoons Cajun seasoning 2 teaspoons Fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 cup Mayonnaise
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Crispy Crab Cakes

By lihui

9 Person
30 Minutes
0 Calories
Homemade Crab Cakes with the Best Crab Cake Sauce are restaurants delicious made right at home! These extra Crispy Crab Cakes are golden crispy on the outside, light, juicy, flavor-packed on the inside. This easy homemade Crab Cakes recipe is made with lump crab meat, mayonnaise, Worcestershire sauce, lemon juice, and hand-picked seasonings. They can be served as a snack, appetizer or we love them as a main dish. So if you have never made Crab Cakes before, you are going to be delighted and shocked at just how easy they are to make at home! They also make fabulous no stress, make-ahead appetizers that you can reheat!

Ingredients

Creamy Tomatillo Jalapeno Dip

  • 1/4 teaspoon Garlic powder

  • 1/4 teaspoon Ground cumin

  • 1/2 teaspoon Salt

  • 2 tablespoons Fresh lime juice

  • 1/4 cup Sour cream

  • 3/4 cup Mayonnaise

  • 1 Small jalapeno, seeded, deveined, roughly chopped

  • 1 Medium tomatillo, husks removed, roughly chopped

Crab Cakes

  • 1/4 cup Vegetable oil

  • 1 1/4 cups Panko breadcrumbs, divided

  • 1 pound Lump crabmeat picked over, patted dry

  • 1 Large egg

  • 2 Green onions thinly sliced

  • 1/4 teaspoon Garlic powder

  • 1/4 teaspoon Paprika

  • 1/2 teaspoon Salt

  • 1 teaspoon Dry mustard

  • 2 teaspoons Cajun seasoning

  • 2 teaspoons Fresh lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1/4 cup Mayonnaise

Method

  • 01
    Stir the first 8 ingredients together in a medium bowl (through egg). Fold in scallions, crab meat and 3/4 cup panko until evenly combined, taking care not to over stir/break up the crab too much.
  • 02
    Divide crab mixture into 9 even portions and form into 3/4 thick patties taking care not to pack them too tightly. Refrigerate for at least 4 hours or freeze for 60 minutes.
  • 03
    Meanwhile, prepare your Creamy Tomatillo Jalapeno Dip by adding all of the ingredients to your blender and blending until smooth. Refrigerate until ready to serve.
  • 04
    When ready to make crab cakes, coat crab mixture in remaining 3/4 cup panko, firmly pressing the panko into the patties so it sticks.
  • 05
    Heat oil in a large skillet over medium heat. Working in batches, pan fry until golden and crisp, about 4-5 minutes per side. Serve with Creamy Tomatillo Jalapeno Dip.

Related Tags

Dinner Recipes
Appetizers Recipes
Crab Cake Recipes
Easy Dinner Recipes
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    Crispy Crab Cakes

    4.3

    ( By lihui )

    Homemade Crab Cakes with the Best Crab Cake Sauce are restaurants delicious made right at home! These extra Crispy Crab Cakes are golden crispy on the outside, light, juicy, flavor-packed on the inside. This easy homemade Crab Cakes recipe is made with lump crab meat, mayonnaise, Worcestershire sauce, lemon juice, and hand-picked seasonings. They can be served as a snack, appetizer or we love them as a main dish. So if you have never made Crab Cakes before, you are going to be delighted and shocked at just how easy they are to make at home! They also make fabulous no stress, make-ahead appetizers that you can reheat!
    01 Information
    • Grade easy
    • Serving 9 servings
    • Prep Time 20 Mins
    • Cook Time 10 Mins
    • Total Time 30 Mins
    02 Ingredients
    Creamy Tomatillo Jalapeno Dip
    1/4 teaspoon Garlic powder
    1/4 teaspoon Ground cumin
    1/2 teaspoon Salt
    2 tablespoons Fresh lime juice
    1/4 cup Sour cream
    3/4 cup Mayonnaise
    1 Small jalapeno, seeded, deveined, roughly chopped
    1 Medium tomatillo, husks removed, roughly chopped
    Crab Cakes
    1/4 cup Vegetable oil
    1 1/4 cups Panko breadcrumbs, divided
    1 pound Lump crabmeat picked over, patted dry
    1 Large egg
    2 Green onions thinly sliced
    1/4 teaspoon Garlic powder
    1/4 teaspoon Paprika
    1/2 teaspoon Salt
    1 teaspoon Dry mustard
    2 teaspoons Cajun seasoning
    2 teaspoons Fresh lemon juice
    1 teaspoon Worcestershire sauce
    1/4 cup Mayonnaise
    03 Method
    Step 1
    Stir the first 8 ingredients together in a medium bowl (through egg). Fold in scallions, crab meat and 3/4 cup panko until evenly combined, taking care not to over stir/break up the crab too much.
    Step 2
    Divide crab mixture into 9 even portions and form into 3/4 thick patties taking care not to pack them too tightly. Refrigerate for at least 4 hours or freeze for 60 minutes.
    Step 3
    Meanwhile, prepare your Creamy Tomatillo Jalapeno Dip by adding all of the ingredients to your blender and blending until smooth. Refrigerate until ready to serve.
    Step 4
    When ready to make crab cakes, coat crab mixture in remaining 3/4 cup panko, firmly pressing the panko into the patties so it sticks.
    Step 5
    Heat oil in a large skillet over medium heat. Working in batches, pan fry until golden and crisp, about 4-5 minutes per side. Serve with Creamy Tomatillo Jalapeno Dip.
    04 Author
    lihui lihui
    134 Recipes

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