Side Pannel
Southern Style Crab Cakes
Southern Style Crab Cakes
- Recipe Submitted by maryjosh on 11/16/2016
Ingredients List
- 1 lb of top-quality lump crab meat
- 1 tablespoon of unsalted butter
- ½ medium yellow onion, chopped
- ½ poblano chili, stemmed, seeded and chopped
- 1 garlic clove, minced
- 1 teaspoon of salt
- ½ teaspoon good chili powder (New Mexico or ancho is good)
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 egg, lightly beaten
- ¼ cup of mayonnaise
- 1 teaspoon whole-grain mustard
- Several dashes of Louisiana hot sauce
- 1 scallion (white and green parts), chopped
- 2 tablespoons of Italian parsley, chopped
- Juice of ½ lemon
- ¾ cup of fresh bread crumbs
- 2 tablespoons vegetable oil, plus more as needed
- JALAPENO REMOULADE:
- 1 small jalapeno pepper, stemmed, seeded, and finely chopped
- 2 scallions (white parts only), thinly sliced
- 1 cup of mayonnaise
- ½ teaspoon of salt
- ¼ teaspoon of ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons of red wine vinegar
- Juice of 1 lime
Directions
Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
Melt the butter in a medium skillet over medium-high heat.
Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft, but not browned - about 4 minutes.
Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixutre.
Using your hands, gently combine the ingredients.
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
Cover the cakes and chill for 20 to 30 minutes, or overnight.
When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate.
Dredge both sides of each cake in the crumbs, shaking off the excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.
Serve immediately - with Jalapeno Remoulade!
JALAPENO REMOULADE
Whisk together all the ingredients in a mixing bowl.
Cover and place in the fridge until needed...or for at least 30 minutes.
Melt the butter in a medium skillet over medium-high heat.
Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft, but not browned - about 4 minutes.
Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixutre.
Using your hands, gently combine the ingredients.
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
Cover the cakes and chill for 20 to 30 minutes, or overnight.
When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate.
Dredge both sides of each cake in the crumbs, shaking off the excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.
Serve immediately - with Jalapeno Remoulade!
JALAPENO REMOULADE
Whisk together all the ingredients in a mixing bowl.
Cover and place in the fridge until needed...or for at least 30 minutes.
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