Ahh, crab cakes. Who doesn’t love a delicious, succulent crab cake? If you’re looking for a collection of the best Pappadeaux crab cake recipes, you’ve come to the right place. From classic recipes to modern twists, we have something for everyone. Read on for two delicious recipes that will leave your taste buds begging for more.
Classic Pappadeaux Crab Cakes
This classic recipe is sure to be a hit at any occasion. Enjoy crispy crab cakes with a delicious lemon-dill mayonnaise for a refreshing and flavorful meal.
Ingredients
- 1 pound jumbo lump crab meat
- 2 tablespoons minced onion
- 2 tablespoons minced red bell pepper
- 1 teaspoon Old Bay Seasoning
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh dill
- 1 lemon, juiced and zested
- 1/2 cup panko bread crumbs
- 1/4 cup vegetable oil
Instructions
- In a medium bowl, mix together crab meat, onion, bell pepper and Old Bay seasoning. Set aside.
- In a small bowl, mix together mayonnaise, mustard, Worcestershire sauce, dill, lemon juice and zest. Stir until combined.
- Add mayonnaise mixture to crab meat mixture and fold together until all ingredients are evenly distributed.
- Form mixture into 8 patties and place on a plate.
- Sprinkle panko bread crumbs over patties and press down slightly to help them adhere.
- Heat oil in a large skillet over medium-high heat. Add patties and cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve warm with a dollop of lemon-dill mayonnaise.
Nutritional Information
- Serving size: 1 crab cake
- Calories: 232
- Fat: 13 g
- Carbohydrates: 10 g
- Protein: 16 g
Tips, Notes, and Serving Suggestions
For a healthier version of this recipe, try using reduced-fat mayonnaise and fat-free Greek yogurt in place of the mayonnaise. You can also use gluten-free panko bread crumbs for a gluten-free version of this recipe.
For a milder flavor, use less Old Bay seasoning. For a spicier flavor, add more.
These crab cakes are delicious served with a side of coleslaw, potato salad, or a simple green salad. For a complete meal, serve with a side of steamed vegetables.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes, you can make the crab cake patties ahead of time and store in an airtight container in the refrigerator for up to 3 days. When ready to cook, let the patties come to room temperature before cooking.
Q: Can I freeze these crab cakes?
A: Yes, you can freeze the uncooked crab cake patties for up to 3 months. Defrost in the refrigerator overnight before cooking.
Crispy Baked Pappadeaux Crab Cakes
These crispy baked crab cakes are a delicious, healthier alternative to deep-fried crab cakes. Enjoy these crab cakes as an appetizer or a main course.
Ingredients
- 1 pound jumbo lump crab meat
- 2 tablespoons minced onion
- 2 tablespoons minced red bell pepper
- 1 teaspoon Old Bay Seasoning
- 1/4 cup plain Greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh dill
- 1 lemon, juiced and zested
- 1/2 cup panko bread crumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F.
- In a medium bowl, mix together crab meat, onion, bell pepper and Old Bay seasoning. Set aside.
- In a small bowl, mix together Greek yogurt, mustard, Worcestershire sauce, dill, lemon juice and zest. Stir until combined.
- Add yogurt mixture to crab meat mixture and fold together until all ingredients are evenly distributed.
- Form mixture into 8 patties and place on a greased baking sheet.
- Sprinkle panko bread crumbs over patties and press down slightly to help them adhere.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve warm with a dollop of lemon-dill mayonnaise.
Nutritional Information
- Serving size: 1 crab cake
- Calories: 200
- Fat: 7 g
- Carbohydrates: 10 g
- Protein: 16 g
Tips, Notes, and Serving Suggestions
For a milder flavor, use less Old Bay seasoning. For a spicier flavor, add more.
These crab cakes are delicious served with a side of coleslaw, potato salad, or a simple green salad. For a complete meal, serve with a side of steamed vegetables.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes, you can make the crab cake patties ahead of time and store in an airtight container in the refrigerator for up to 3 days. When ready to cook, let the patties come to room temperature before baking.
Q: Can I freeze these crab cakes?
A: Yes, you can freeze the uncooked crab cake patties for up to 3 months. Defrost in the refrigerator overnight before baking.