Gulf Crab Cakes with Lemon Butter Recipe

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For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.

By

Jessica Dupuy

Updated on February 28, 2023

Hands On Time:

50 mins

Total Time:

1 hr 55 mins

Yield:

12 servings

Gulf Crab Cakes with Lemon Butter — Iain Bagwell

Ingredients

1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/2 cup finely diced yellow onion
2 tablespoons minced garlic
8 tablespoons extra virgin olive oil, divided
2 tablespoons Creole or Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3/4 cup fine, dry breadcrumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, picked and drained
1/2 cup minced green onions
3 tablespoons butter
Lemon Butter

Directions

Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.
Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.
Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.

Gulf Crab Cakes with Lemon Butter Recipe

Ingredients

Directions

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