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Crab Cakes with Cajun Cream Sauce
The crab meat is the star of these crab cakes because they have minimal filler. Cajun Cream Sauce is the perfect, lemony accent.
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Prep Time
35
minutes
mins
Cook Time
15
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Servings
4
Ingredients
1x
2x
3x
For the Crab Cakes
8-10
ounces
crab meat, coarsley chopped
preferably snow crab
¾
cup
panko bread crumbs
divided
½
teaspoon
lemon zest
1
tablespoon
fresh parsley, chopped
2
tablespoon
mayonaisse
2
teaspoon
Dijon mustard
½
teaspoon
cracked black pepper
or, to taste
2
teaspoon
Old Bay seasoning
divided
2-3
tablespoon
canola oil
For the Sauce
¼
cup
white wine
2
tablespoon
lemon juice
(preferably fresh)
2
tablespoon
heavy cream
½
teaspoon
cajun seasoning
¼
teaspoon
cayenne pepper
optional
2
tablespoon
butter
cut into pieces
Instructions
For the Crab Cakes
Combine ½ panko crumbs and ½ Old Bay and set aside for coating.
Combine remaining ingredients, leaving crab for last.
Form into 4 patties. Sprinkle tops with reserved crumbs.
Place on waxed or parchment paper, crumb side down and sprinkle crumbs on top, pressing lightly into place. Refrigerate for minimum 2 hours
Heat canola oil over medium heat.
Cook crab cakes in oil 3-4 minutes per side, turning carefully.
For the Sauce
Cook wine and lemon juice over medium high heat, until liquid is mostly evaporated.
Add butter and seasonings and whisk, just until butter is melted.
Remove from heat and stir in cream.
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