Crab cakes are a simple delicacy that can be prepared with ease in your kitchen. The dish is a must-have in any seafood lover’s recipe book, and it’s perfect for a quick dinner or lunch. The best part of crab cakes is that you can enjoy them in multiple ways, be it with spicy creole mustard aioli or mustard seeds and parsnips recipe.
Crab Cakes with Spicy Creole Mustard Aioli
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons creole mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 1/4 cup thinly sliced green onions (about 2)
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1/4 cup canola oil, divided
Instructions:
- In a small bowl, whisk together mayonnaise, creole mustard, hot sauce, garlic powder, onion powder, and cayenne pepper. Set aside.
- In a large bowl, combine crabmeat, breadcrumbs, parsley, and green onions.
- In a separate bowl, whisk together mayonnaise, mustard, lemon juice, Worcestershire sauce, smoked paprika, salt and egg.
- Add mayo mixture to crabmeat mixture, stirring gently to combine.
- Shape mixture into 8 (3-inch) patties.
- Heat 2 tablespoons oil in a large skillet over medium-high. Add crab cakes to the pan and cook about 3 minutes on each side until golden brown.
- Repeat with remaining 2 tablespoons oil and crab cakes.
- Serve with spicy creole mustard aioli.
Crab cakes with Mustard Seeds and Parsnips Recipe
Ingredients:
- 4 tablespoon unsalted butter
- 4 tablespoons olive oil
- 2 cups parsnips peeled and diced
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard seeds
- 1 tsp dry mustard powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh chives
- 1 lb. lump crab meat
- 1 cup Panko breadcrumbs
- 2 large eggs, beaten
Instructions:
- Preheat the oven to 400°F. Spread the breadcrumbs on a baking sheet. Toast in the oven for 5 minutes, stirring occasionally, until golden.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a frying pan over medium heat. Add the parsnips, Dijon mustard, mustard seeds, mustard powder, salt, cayenne pepper, smoked paprika, and stir well. Cook until the parsnips are tender, 10 minutes, stirring occasionally.
- Remove from heat and let cool for a few minutes.
- Mix the crab meat, toasted breadcrumbs, and cooled parsnip mixture, chives, and eggs in a bowl. Shape into crab cakes, and place on a plate lined with parchment paper.
- Melt the remaining 2 tablespoons of butter and 2 tablespoons of olive oil in the same frying pan. Cook the crab cakes for 3-4 minutes on each side until golden brown.
- Serve and enjoy!
Crab cakes are an excellent option for seafood lovers. These delicious crab cakes are sure to be a hit for your family and guests. You can choose the spicy creole mustard aioli or the mustard seeds and parsnips recipe, depending on your taste buds. Give them a try and share your experience with us in the comments below. Bon Appétit!
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