Southern-Style Crab Cakes Recipe
Craving restaurant-quality crab cakes at home? 🦀✨ This classic crab cake recipe, featuring the bold flavors of Chilau Stew Base, is your new go-to for perfectly seasoned, tender, and crispy crab cakes. Paired with a creamy and zesty Remoulade sauce, this dish is guaranteed to wow your family and guests.
The secret? Chilau Stew Base adds a touch of Southern-inspired flavor with its perfect balance of bold spices, making these crab cakes stand out. Whether it's a dinner party, a holiday appetizer, or a simple weeknight treat, these crab cakes are versatile, easy to make, and packed with flavor.
Customize the recipe with your favorite types of crab meat and feel free to experiment with the spice levels in the Remoulade sauce. Serve these crab cakes with a fresh salad, buttery biscuits, or even over a bed of creamy grits for a showstopping Southern feast.
Note: On this particular day I couldn't find lump crab meat so I went with the claw meat instead. Just as delish!!!
Ingredients
- 2 lbs lump crab meat (drained, picked for shells)
- 1 3/4 cups panko bread crumbs
- 1/4 cup fresh parsley, minced
- 1/2 cup mayonnaise
- 2 large eggs
- 1/4 cup Chilau Stew Base (any flavor; add Boil Bomb for extra heat)
- 2 tbsp butter (for frying)
- 1 tsp Chilau Garlic Pepper seasoning
- 1 tsp fresh lemon juice
Chilau Remoulade Sauce
- 1 cup mayonnaise
- 1/2 cup Chilau Stew Base (any flavor; Boil Bomb optional for heat)
- 1/4 cup yellow mustard
- 1 tsp prepared horseradish
Preparation Steps
-
Prepare the Crab Mixture:
Drain crab meat and check for shells. Add to a mixing bowl. In a separate bowl, whisk together eggs, mayonnaise, Chilau Stew Base, Garlic Pepper seasoning, and lemon juice. -
Combine Ingredients:
Gently fold the egg mixture into the crab meat. Sprinkle in panko breadcrumbs and parsley, mixing until just combined. Avoid over-mixing to keep the texture intact. -
Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate for 1–3 hours to help the mixture firm up. -
Form Crab Cakes:
Shape the mixture into 8 patties, about 1 inch thick each. -
Cook the Crab Cakes:
Heat butter in a nonstick or cast-iron skillet over medium heat. When the butter is frothy, add the crab cakes. Cook for 3–4 minutes per side until golden brown, flipping carefully. Reduce heat to medium-low if needed to ensure even cooking. -
Prepare the Remoulade Sauce:
In a small bowl, whisk together mayonnaise, Chilau Stew Base, mustard, and horseradish until smooth. Adjust heat by adding Boil Bomb, if desired. -
Serve:
Plate the crab cakes hot with a side of Chilau Remoulade and fresh lemon wedges for squeezing over the top. Pair with a light salad or crusty bread for a complete meal.
