Southern Crab Cakes

These Southern Crab Cakes are easy to make and taste delicious. Its a nice change from meat based dinners. A side dish of rice and a salad as accompaniment.

Serves 3
Prep: 30 min.
Cook: 10 min.
Total: 40 min.

Ingredients

2 1 lb cans crab meat
2 large eggs beaten
2 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tsp. Worcestershire Sauce
4 tsp lemon juice
1/4 tsp garlic powder
1 tsp. Old Bay seasoning
2 tsp. Cajun spice
2 tbsp. fresh parsley, chopped
1 cup Panko crumbs
4 tbsp. extra virgin olive oil

Spicy Tartar Sauce for Southern Crab Cakes

4 tbsp. mayonnaise
2 tsp. hot sauce
1 tsp. Cajun spice

Directions

In a medium bowl, add in the eggs, mayo, dijon mustard, Worcestershire, lemon juice, garlic powder, old bay seasoning, and Cajun spice. Stir to combine.

Now add in the crab, parsley, and Panko crumbs.
Fold to combine
DO NOT stir.

Use a ice cream scoop to scoop out your crab mixture and roll into a ball.
Now form them into patties by pressing lightly down on the crab ball.

Refrigerate the crab cakes for 20 minutes on a parchment covered baking pan. Place another parchment paper on top of the crab cakes.

Heat oil in a frying pan that is large 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 while pan frying.

Remove from pan and place on a serving platter. Pan fry the other half of the crab cakes.

In a small bowl add all ingredients for the dipping sauce and stir to combine.

Serve immediately.