Coastal Flavor – Crab Cakes

25416006807_da10b14dba_6kSeafood on the Alabama Gulf Coast can’t be surpassed. From freshness to flavor, you are in the epicenter for tasty coastal delicacies. Now that you know where to find these delicious delights, how do you cook with them? Today we’re sharing one of our favorite ways to serve crab fresh off the boat: Crab Cakes!

Once you’ve secured your lump crab meat (at least one pound), you’ll want to pick up a few other ingredients:
– Unsalted butter (1 tbsp)
– Medium yellow onion (1/2 chopped)
– Poblano chili (1/2 stemmed, seeded and chopped)
– Garlic clove (1 minced)
– Salt (1 tsp)
– Chili powder (1/2 tsp)
– Ground black pepper (1/4 tsp)
– Cayenne pepper (1/4 tsp)
– 1 egg (lightly beaten)
– Mayonnaise (1/4 cup)
– Whole-grain mustard (1 tsp)
– Hot sauce (Your favorite + add several dashes)
– Scallion (1 whole chopped)
– Italian parsley (2 tbsp chopped)
– Lemon juice (1/2)
– Fresh bread crumbs (3/4 cup)
– Vegetable oil (2 tbsp)


– Melt butter in a medium skillet
– Add in poblano and onion along with chili powder, salt, cayenne and black pepper. Cook and stir about 4 minutes until onion and poblano are cooked (not brown).
– Set aside to cool for 15 minutes
– Once cool, add in egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice and bread crumbs (1/4 cup).
– Gently combine the ingredients. (Your clean hands are the best tool here.)
– Keeping your cakes about 2 inches thick, use a measuring cup (1-cup) to gently pack and shape.
– Cover and chill for 20-30 minutes (overnight works too).
– Place the remaining bread crumbs on a plate.
– Dredge both sides of each cake in the crumbs and shake off the excess.
– Heat vegetable oil (2 tbsp) in a large skillet over medium-high heat
– When the oil is hot, fry the cakes for 4-5 minutes on each side until golden
– Fry in batches and add more oil if needed.
– Serve immediately
If you want to include a sauce, you’ll need the following ingredients as well. (Some may be listed above as well.)
– 1 1/4 cups mayonnaise
– 1/4 cup mustard (Dijon or creole)
– 1 tablespoon smoked paprika
– 1 teaspoon creole seasoning
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt (see note beside capers)
– 1 teaspoon ground black pepper
– Garlic powder
– 1 teaspoon capers (if salty, don’t include salt and only add to taste)
– 1 teaspoon lemon juice
– Optional: 1 tablespoon pickle relish

– Gather ingredients
– Combine mayo, mustard, seasoning, and herbs into a food processor or high-speed blender. Blend until smooth.
– Garnish with parsley or dill.