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Crab Cakes with Cajun Cream Sauce are so easy from BiscuitsandBurlap.com

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.
5 from 5 votes
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Main Course
Servings 4

Ingredients
  

For the Crab Cakes

  • 8-10 ounces crab meat, coarsley chopped preferably snow crab
  • 3/4 cup panko bread crumbs divided
  • 1/2 tsp lemon zest
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp mayonaisse
  • 2 tsp Dijon mustard
  • 1/2 tsp cracked black pepper or, to taste
  • 2 tsp Old Bay seasoning divided
  • 2-3 tbsp canola oil

For the Sauce

Instructions
 

For the Crab Cakes

  • Combine 1/2 panko crumbs and 1/2 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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