Crab Cakes - Master Cookbook Recipe # 387

Name: Crab Cakes - Master Cookbook Recipe # 387
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6-8 cakes
Cuisine: Southern
Ingredients: 16 oz. Crab Meat, chopped; 2 Tbsp Fresh Lemon Juice; 1/3 cup Mayonnaise; 1/4 cup Minced Onion or Shallots; 3 Large Eggs; 1/2 tsp Salt; 1/2 tsp Black Pepper; 1 tsp Soul Food Seasoning; 2 tsp Yellow Mustard; 1 Tbsp No Salt Salad Blend; 1 Tbsp Fresh Chopped Parsley; 1/3 cup Self-Rising Flour; 1 cup Breadcrumbs; Corn Oil (for frying)

These authentic Southern-style crab cakes are packed with 16 ounces of tender crab meat and seasoned with a vibrant blend of lemon, soul food seasoning, and fresh parsley. The combination of self-rising flour and breadcrumbs creates a delicate binder that lets the sweet flavor of the crab shine through, while a quick pan-fry in corn oil ensures a perfectly golden, crispy exterior.

This is recipe #387 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 6 minTotal time: 21 min

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Ingredients

16 oz. Crab Meat, chopped
2 Tbsp Fresh Lemon Juice
1/3 cup Mayonnaise
1/4 cup Minced Onion or Shallots
3 Large Eggs
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Soul Food Seasoning
2 tsp Yellow Mustard
1 Tbsp No Salt Salad Blend
1 Tbsp Fresh Chopped Parsley
1/3 cup Self-Rising Flour
1 cup Breadcrumbs
Corn Oil (for frying)

Instructions

Mix: In a large bowl, combine all ingredients and mix thoroughly until well incorporated.
Form: Gently pack the mixture with your hands to form patties (cakes).
Heat Oil: Pour 1/4” of corn oil into a skillet. Heat on medium and test readiness by dropping in a small piece of the mixture,it’s ready when it sizzles immediately.
Fry: Carefully add the cakes to the skillet. Fry for about 3 minutes per side, flipping only once, until they reach a beautiful golden brown.
Serve: Serve hot with fresh lemon wedges.

Notes

Tammy’s Tips

To ensure your crab cakes stay perfectly together in the skillet, I highly recommend forming the patties and letting them rest in the refrigerator or freezer for a bit before cooking. This helps them set up and become much sturdier for flipping! If you do choose to freeze them for later, just make sure they are completely thawed in the refrigerator before you start frying so they cook evenly all the way through.