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

Ingredients
  • 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) {affil link}, or to taste
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
  • 1 tablespoon of canola oil
  • 2 tablespoons butter, divided
Instructions

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.

Source: http://deepsouthdish.com

NOTE: You do not need to request access to print! Access is for document editing purposes only.
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Stuffed Crab
Crab Stuffed Potatoes
Oven Baked Crab Cakes
Posted by on February 26, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
120426BD
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed