Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

valley green's southern-style crab cakes

(4 ratings)
valleygreennaturals avatar
Blue Ribbon Recipe by
Cindy DeVore
@valleygreennaturals
Amissville, VA

I can't take total credit for these luscious crab cakes. They are a combination of many years of tasting mid-Atlantic and Southern-style restaurant crab cakes, as well as what seems to work from several recipes I've tried. There are so many great ways to prepare crab cakes. I just love them all! The sauce is super simple. It's a savory taste that goes well with everything from crab cakes to beef fondue. Another of my favorite ways to serve crab cakes is over a bed of fresh spinach leaves with a raspberry vinaigrette.

Blue Ribbon Recipe

These are some mighty good crab cakes! The fresh herbs add a lovely pop of flavor. As does, the Worcestershire sauce. And the sauce tops them perfectly. Serve these as a main dish, side dish ... or they'd even be good as a sandwich. Savory and delicious!

— The Test Kitchen @kitchencrew
(4 ratings)
method Pan Fry

Ingredients For valley green's southern-style crab cakes

  • FOR THE CRAB CAKES
  • 2 Tbsp
    chopped shallot
  • 2
    eggs, beaten
  • 2 Tbsp
    mayonnaise
  • 2 tsp
    Dijon mustard
  • 3/4 tsp
    chopped fresh basil
  • 1/2 tsp
    chopped fresh thyme
  • 3/4 c
    bread crumbs
  • 2 lb
    lump crab meat
  • 2 tsp
    Worcestershire sauce
  • 1 tsp
    Old Bay seasoning
  • 2 pinch
    Creole seasoning
  • 1 1/2 tsp
    lemon juice
  • 1/2 stick
    real butter
  • FOR THE SAUCE
  • 1/4 c
    mayonnaise
  • 2 Tbsp
    Gulden's mustard

How To Make valley green's southern-style crab cakes

  • 1
    In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well.
  • 2
    Carefully add basil, thyme, bread crumbs and crab meat. Stir until just mixed, taking care not to break up crab lumps. Add worcestershire and lemon juice, and sprinkle in Old Bay and Creole seasonings. Mix to ensure all crab meat is well coated. Form into round and slightly flattened crab cakes.
  • 3
    Mix 1/4 cup mayonnaise and 1/4 cup Gulden's mustard to make sauce. Set aside.
  • 4
    Heat butter in skillet over medium heat. Saute the crab cakes on each side until crusted with a nice golden brown color.
  • 5
    Serve crab cakes topped with a tablespoon of sauce. These crab cakes also are delicious served warm on a bed of fresh spinach leaves, drizzled with a raspberry vinaigrette.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT