Friday, February 26, 2010

Gulf Coast Style Pan Fried Crab Cakes

A mixture of seasoned crab and a light binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.
A mixture of seasoned crab and a light binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.


Gulf Coast Style Pan Fried Crab Cakes


I've previously posted some oven baked crab cakes - great when you are trying to reign in the fat for a bit - but these pan fried crab cakes are the more traditional way to go down here.

This recipe is essential a standard crab mix that I use for a variety of dishes with some variations here and there that I use to make crab patties for po'boys, or stuffed crabs, stuffed mushrooms, stuffed flounder and of course, these pan fried crab cakes.

Add a nice mixed garden salad and a green veggie to round it out.

For more of my favorite recipes with crab, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




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Posted by on February 26, 2010

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