Boom! Done! Your crab cakes are ready to serve, with delicious crab cake sauce as a dipping sauce. So creamy with a nice level of spice to it. The key to making the best crab cakes is nailing the consistency before cooking them so they don’t fall apart. Good crab cakes are light and delicate, not dense. These are made with a lot of crab, with just enough other ingredients to help hold them together. The Crab Cake Sauce, which is a creamy Cajun sauce, can be whipped together in no time while the crab cakes are cooking up for you. Let’s talk about how to make crab cakes, shall we? Wet Ingredients. In a separate small bowl, combine an egg with mayonnaise base, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley. Combine and Mix. Gently fold the wet ingredients into the dry and mix it all up with a fork. Add the crab meat and hand mix. Alternatively, form them into smaller patties for appetizer or small plate portions. If the crab cakes are not holding together, add in a bit more bread crumbs and possibly mayo and mustard to help them bind. You can also bake them at 350 degrees F for 20 to 30 minutes on a baking sheet, or until they are cooked through. I prefer pan frying to get them nicely golden brown. I hope you enjoy my recipe for crab cakes! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. You’ll get beautiful huge chunks of crab in every bite this way. It’s an expensive option, however. Crab claw meat is also great for making chunky crab cakes. Using canned crab is the most budget friendly option. They’re still big on flavor. NOTE: This recipe was updated on 12/13/23 to include new photos and information. It was originally published on 12/1/18.
