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Southern Crab Cakes    Makes 6 crab cakes                  

 

 

Not to be confused with Maryland Crab Cakes, so no hate mail please!

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This is a Southern recipe that I've used  for years and is so easy to make.

 

 

They also freeze beautifully, before or after cooking.  

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To print the recipe for our favorite Tartar Sauce, click here.​

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Crab cakes can be simple or elaborate, depending on the cook and the area

 

 

of the country that the dish was created.   I like to keep it simple, flavorful, and

 

 

done!  

 

 

Just like burgers, I don't like crab cakes to be thick, about ¾ of an inch is just

 

 

right for me.  Maybe slightly thinner if you're doing appetizer size  (about 2-

 

 

inches in diameter).  FYI, This recipe makes the best crab cake "burgers".

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Try them with our Remoulade Sauce.

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Making crab cakes is a fairly simple process, but there are a

 

 

few things to do that will make it even better.

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•  Pick through the crabmeat to make sure that every piece

 

 

   of shell is removed.  Pick through several times just to

 

 

   make sure.

 

 

•  The texture of the Dijon-style mustard adds another level

 

 

    of flavor.

 

 

•  Use fresh parsley if you can.

 

 

•  Cook over medium heat to a golden brown on each side.  

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•  Make sure the ingredients are well-mixed before forming

 

 

    into patties.

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•  Break the crab meat into smaller pieces if necessary, especially for

 

 

    jumbo lump crab meat.

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What I like about this recipe . . .

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♥  It can be customized to suit your taste!  Sometimes I add ¼ cup

 

 

     finely diced celery if I have it.

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♥  The recipe comes together quickly.

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♥  The crab cakes can be refrigerated for a day before using.

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♥  This recipe will make 24 (or more) appetizer-sized crab cakes.  I love

 

 

     to use these on a buffet.

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♥  I will do poultry seasoning instead of Old Bay for a change.

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KEYWORDS

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southern crab cakes, best crab cakes, tartar sauce, jumbo lump crabmeat

 

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