My husband is Cajun and is very particular when it comes to crab cakes. He does NOT like filler, but it can be difficult to hold the cakes together without any. These have just the right balance. Adjust the Tabasco to suit your tastes, then serve some on the side as well. We also like to top them with a dollop of mayo or aioli to serve.
| Prep Time | 10 to 15 minutes |
| Cook Time | 10 to 15 minutes |
| Passive Time | 15 to 30 minutes |
| Servings |
crab cakes
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Ingredients
- 2 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons mayonnaise or aioli
- 1/2 tablespoon horseradish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon hot pepper sauce (Tabasco recommended)
- 1/8 teaspoon ground black pepper
- 1 green onion (thinly sliced)
- 2 tablespoons chopped parsley
- 1/2 tablespoon fresh or dried thyme leaves
- 1 pound crab meat
- 3/4 cup fine breadcrumbs (regular or gluten free)
- 2 tablespoons butter or oil
Ingredients
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Instructions
- Break eggs into a large bowl and beat with fork (or whisk).
- Zest the lemon, then cut in half and squeeze to yield 1 tablespoon juice. Alternatively, use bottled lemon juice and skip the zest. Add lemon juice, zest, mayonnaise, mustard, horseradish, salt, Tabasco, black pepper, green onion, parsley, and thyme. Stir well,
- Add crab and bread crumbs and stir again. Let stand about 10 minutes. This helps them stay together.
- Form into patties (about 8). You can go ahead and cook them or cover and refrigerate until ready to cook.
- Melt 1 tablespoon butter in a large skillet (iron skillets work very well for this recipe) over medium heat. Lower heat to medium low and cook half of the crab cakes 2 to 3 minutes on each side, or until browned and cooked through. Add the remaining butter and cook the remaining crab cakes.
- Serve with a dollop of mayo and a dash of Tabasco, or aioli.
- Garnish with a sprig of parsley if desired.