Makes 8 crab cakes
YouTube instructional video is at the bottom
What you’ll need
1 pound lump crab meat
Mayonnaise
Plain Breadcrumbs
1 large egg
Unsalted butter
1 large lemon
Zatarain’s Creole mustard
Sour cream
Vinegar
Worcestershire sauce
Seasonings
Zatarains crab boil
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Onion powder
Garlic powder
Paprika
Cayenne pepper
3 ounces Green onions
1 pod Garlic
3 ounces fresh parsley
Tools you’ll need
Cast iron skillet
Mesh strainer
Whisk
Scale (Weighing crab cakes. This is Optional)
Citrus juicer
Preparation of ingredients
Step 1- Rinse parsley with cold water. Chop Green onions and the green onion ends (Scallions), 2 cloves garlic until minced, and 1 ounce fresh parsley until it resembles coarse crumbs.
Step 2- Chop 1 large lemon in half and juice both lemons using a portable citrus juicer. Once done add lemon juice into a mesh strainer and rinse with cold water and set aside.
Sauteing seasonings
Preheat fire to medium high heat
Step 3- Add 2 tablespoons unsalted butter, 2/3 cup chopped green onions, 1/2 cup chopped Green onion ends (Scallions), and 1 tablespoon chopped garlic. Stir and let saute for 5 minutes. Turn fire off and let cool for 5 minutes.
Preparing Crab cakes
Step 4- Add 1 pound crab meat, 1 tablespoon melted unsalted butter, 1/3 cup mayo, 3 teaspoons creole mustard, 2 teaspoons lemon juice, 1 teaspoon worecestershire sauce, and 1 large egg (beaten). Stir all ingredients until combined.
Step 5- Add sauteed seasonings (Green onions and garlic), 1 tablespoon chopped parsley, 1/2 teaspoon crab boil, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s seafood magic, 1 teaspoon onion powder, 1 teaspoon garlic powder and 2/3 cup plain bread crumbs. Stir until combined.
Step 6- Spread 2 teaspoons canola oil into and 11 x 17 inch baking pan and set aside.
Step 7- Roll 3.2 ounces crab meat mixture into a ball then pat down slightly with your hands. Once done place crab meat patties on to greased 11 x 17 inch baking pan. Place into freezer for 40 minutes or until crab cakes are firm. This will prevent the crab cakes from breaking part while frying.
Dipping sauce
Step 8- In a small bowl add 1/3 cup mayonnaise, 1/4 cup sour cream, 2 teaspoons creole mustard, 1 teaspoon vinegar, 2 teaspoons worecestershire sauce, 1 teaspoon lemon juice, 1/8 teaspoon crab boil, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon Chef Paul’s seafood magic, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon paprika, 1/8 teaspoon cayenne pepper, and 2 teaspoons sugar. Stir with whisk until combined. Place in fridge.
Frying Crab cakes
Preheat fire to medium high heat
Step 9- Add 2 tablespoons Unsalted butter into a cast iron skillet and let melt. Add 3 to 4 crab cakes at a time and let fry for 3 to 4 minutes on each side. Once done turn fire off and transfer crab cakes on to serving dish. Let cool for 5 minutes before serving.
YouTube instructional video
