Friday, February 26, 2010

Gulf Coast Style Pan Fried Crab Cakes

A mixture of seasoned crab and a light binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.
A mixture of seasoned crab and a light binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Pan Fried Crab Cakes

I've previously posted some oven baked crab cakes - great when you are trying to reign in the fat for a bit - but these pan fried crab cakes are the more traditional way to go down here. This recipe is the standard crab mix that I use for a variety of dishes - to make crab patties for po'boys, or stuffed crabs, stuffed mushrooms, stuffed flounder and of course, these pan fried crab cakes. Add a nice mixed garden salad and a green veggie to round it out.

For more of my favorite recipes with crab, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Pan Fried Crab Cakes

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 15 min

Total time: 25 min
Yield: About 4 to 6 servings

  • 4 tablespoons of butter
  • 1 medium onion, minced fine
  • 1/4 cup of green bell pepper, minced fine
  • 4 slices of white bread, toasted
  • 1 pound of fresh lump crabmeat
  • 1 egg
  • Pinch of kosher salt
  • 6 turns of the pepper grinder, or to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
  • 1 tablespoon of canola oil
  • 2 tablespoons butter, divided

Melt the 4 tablespoons of butter in a large skillet over medium heat and add the onion and green pepper; cook until softened, remove from heat and set aside. Toast the bread slices, sprinkle each piece with water until thoroughly wet; set aside in a bowl for about 2 minutes to soak up the water and soften. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix.

Form the crab into 8 patties, place onto a parchment lined pan and freeze for 15 minutes to firm up. When ready to fry, heat the oil and 1 tablespoon of the butter in a skillet over medium to medium high heat. Melt the remaining tablespoon of butter and light brush the top of each crab cake. Pan fry on both sides in the hot oil until nicely browned. Serve with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Cook's Notes: These may also be cooked under the broiler for about 10 minutes (keep an eye on them!) or baked at 400 degrees F for 10 to 15 minutes or until they begin to lightly brown.

Tip: To easily pick out any shell, use a handheld black light device, or spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be more visible and easy to pick out.

Shrimp Cakes: Substitute 1 pound of raw shrimp, peeled, deveined and finely minced for the crab.

Crab Bite Appetizers: For mini bite sized appetizers, brush mini muffin pan cups with cooking oil and preheat in a 400 degree oven. Using a small cookie scoop, quickly scoop crab mix into each cup and return to oven, baking for about 15 to 20 minutes, or until golden brown. Gently run a knife around edges of each crab bite to loosen and carefully remove with a fork. Serve immediately.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

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Posted by on February 26, 2010

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  1. Hi Mary,
    I am going to have to get some Slap ya momma seasoning just cuz I like the name- too funny. Crap cakes are a fav of mine and yes they must be pan-fried. I have tried the baked and they are not right. Happy Friday!

    1. I use Slap Ya Momma and it makes everything I cook taste better.

  2. Good crabcakes are one of my very favorite seafood dishes and yours look great. We don't make them often as they rarely live upto my expectations. I'll have to give yours a try and I like the link back to the various sauces.

  3. CRAB CAKES!!!! Wonderful, and you will be seeing these soon

    Any suggestions if i were to want to grill these to keep them from falling apart???

  4. Take me to your leader. I'll follow you and your crab cakes anywhere you want to go. These look and sound fabulous.

  5. love crab cakes...tried the Paula Deen version..will try yours soon

  6. Love me some crab cakes and these look great with the Creole mustard sauce.

  7. Yum.........crab cakes are my fav. Can't wait to try your recipe. Your picture is perfect:)

  8. Nice gorgeous crust on that crab cake! I love it.

  9. I adore crab cakes and when you order them out, nobody seems to know how to make them...except in Maryland.

    This looks like a recipe filled with crab and not a bunch of bread crumbs. Great! Will definitely give these a try.

  10. Mary - Please stop by my blog for an award.

  11. I'm going to have to get some of that seasoning. I posted a recipe on my blog for veggie fajitas and I think that would really add to them. I love crab cakes but haven't had any good ones since we were in Maine. Utah's version is usually frozen or has fake crab meat in them.

  12. Wow those turned out fabulous! I bet they were fantastic!

  13. Man, I wish crab weren't so expensive here. These look amazing and I so enjoy crab cakes. Excellent recipe! Thanks, Mary!

  14. what would yu say the bread crumb equivalent would be to the toasted bread yu used here?

  15. A packaged dry bread crumb will work fine.

  16. Being from Maryland, I'm skeptical of any crab cake recipe from other parts of the country. I have to say this looks pretty good and you are using Old Bay, the king of seafood spice here in MD. Some differences are we don't put in any onion or green pepper and the white bread is untoasted, just torn into pieces and mixed in with the crabmeat. Pretty basic stuff but oh so good. I'm going to try yours as it does sound yummy and I love your recipes and your website!!

    1. I too am from MD, and a good crab cake is basic, we use a basic crab imperial sauce and panko (Japanese bread crumbs) Not much, just enough to hold the crab together without breaking the lumps when forming them into balls, and we use either Old Bay or J.O. seasoning. (Maryland's 2 best seafood seasonings)

    2. Yes, Maryland crab cakes are a bit different from our Gulf Coast version. I'm not at all familiar with J.O. seasoning - will need to get my cousins from Maryland to send me some to try!


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