Gulf Coast Crab Cakes

This is another of my “go-to” recipes. Love great crab cakes!

1 Tbs butter
1 clove minced garlic
2 Tbs finely chopped red bell pepper
2 tsp finely chopped onion (I use white onion as the flavor is milder)
1 1/2 Tbs finely chopped green bell pepper
1 1/2 Tbs finely chopped yellow bell pepper
1 1/2 Tbs flour
1/3 cup half and half (I used fat free)
1 pound fresh lump crabmeat – scored mine at Whole Foods
1/2 cup soft breadcrumbs- maybe less
1/2 tsp finely chopped serrano pepper
1 egg yolk
2 tsp chopped fresh chives (mine came from the garden!)
1 tsp ground dry mustard
1 tsp stone ground mustard
1 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
4 Tbs butter

Melt 1 Tbs butter in a large skillet over medium heat, add garlic and next 4 ingredients, and cook 3 minutes, stirring often. Stir in flour, cook 3 minutes, stirring constantly. Gradually add half and half, stirring constantly, until thickened. Remove from heat







Drain crab and stir together with 1/4 cup breadcrumbs, serrano pepper, and next 7 ingredients into red pepper mixture.

Shape crabmeat mixture into patties, dredge in breadcrumbs. (I don’t dredge them – just sprinkle a little on the cakes. I like to taste the crab and peppers – not breadcrumbs!)








Refrigerate at least 2 hours, if not overnight.

Melt 2 Tbs butter in large skillet over medium heat. Add patties and cook until golden, turning once. Drain on paper towels.






You can also cook them right away and then reheat when you’re ready to serve – about 20 mins at 350 covered..

Let me know how they turn out if you make them – they are ALWAYS a hit 🙂

I serve with a remoulade sauce.

They were DELICIOUS! (Correction ARE delicious! I made them for a dinner party last night, had a few leftover, and heated them up for dinner tonight.)

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