Crab Cakes Recipe with Creamy Crab Cake Sauce
These crab cakes are easy to make, loaded with lump crab meat, so tender with a crispy coating, drizzled with homemade creamy crab cake sauce, always a hit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Food processor
- Mixing bowl
- Fork
- Plate
- Pan
- Skillet
- Stove
- Baking sheet
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1 cup panko breadcrumbs (divided (or use bread crumbs or crushed saltine crackers))
- 2 teaspoons Cajun seasoning (or more to taste)
- 1 tsp garlic powder
- Salt
- pepper
- 2 eggs (beaten)
- 1/4 cup mayonnaise ((I prefer Duke's))
- 1 tablespoon of your favorite hot sauce
- 1 tablespoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- Juice of a lemon
- 1 stalk celery (finely chopped)
- 1 shallot (chopped (or use leek))
- 1 jalapeno pepper (chopped (optional, for spicy))
- 1 tablespoon fresh chopped parsley ((or use chives or tarragon))
- 1 pound fresh lump crab meat
- 2 tablespoons butter
- ½ cup mayonnaise
- 1 tablespoon whole grain spicy mustard
- 1 teaspoon apple cider vinegar
- ¼ cup pickled jalapeno peppers
- 1 tablespoon diced celery
- 1 teaspoon Cajun seasoning
- Juice from half a lemon
- 2 cloves garlic (minced)
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