You know what makes the best crab cakes??? When there’s more lump crab meat than cake! That’s exactly how I make these pan seared crab cakes served with a zesty remoulade sauce. Utilizing both lump and claw meat to pack in that rich flavor and minimally bound with fillers, these crab cakes are guaranteed to please!! 

Ingredients 

• Cakes
  • 1 lb. lump crab meat 
  • 8 oz claw meat 
  • 1 med onion small diced
  • 1 red bell pepper 
  • 3 green onions 
  • 3 cloves garlic 
  • 3 tbs Panko plus more for coating
  • 3/4 cp mayo 
  • 2 tsp hot sauce 
  • Tony’s Cajun seasoning 
  • Dried parsley 
  • 3 tbs butter 
• Remoulade 
  • 2 cloves garlic 
  • 2 tsp paprika 
  • 2 tsp creole mustard 
  • 2 tsp Worcestershire 
  • Salt and pepper 
  • 1 tbs minced parsley 
  • 2 tsp green onion or chives 
  • 1 cp mayo
  • 1/2 lemon 

Directions

1. Small dice onion and bell pepper. Mince garlic and thinly slice green onions.
2. Sauté in butter, onion and pepper until clear. Add in garlic and green onion and cook 5 more minutes. 
3. Make sauce by blending garlic with lemon juice. After, add in remaining wet ingredients and blend. Add green onions and parsley and blend again. 
4. Place all crab meat in shallow bowl and pick through to remove any shells. 
5. Add cooked vegetables to a bowl and mix with mayo, hot sauce and dry seasonings. Mix mixture well to minimize mixing once added to meat. 
6. Layer crab in a thin layer and sprinkle on Panko. Spread on seasoned mixture and gently fold to incorporate evenly. Be careful not to break up meat and only mix to combined. 
7. Form cakes or patties out of mixture. Remember we didn’t add a lot of binder on purpose, so these won’t hold like a hamburger. Work quick and place them in the fridge to form up.      
8. When ready to cook, preheat pan with butter until hot and butter is frothy. 
9. Pass cakes in Panko and gently pat in to form a light coating. 
10. Sauté until golden on both sides. Be careful when flipping and plating because they will want to break up. 
11. Enjoy!!!