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Crispy Crab Cakes with Creamy Tomatillo Jalpeno Dip

Crab Cakes
1/4 cup mayonnaise
1 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
2 tsp. Cajun seasoning
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. garlic powder
2 scallions, thinly sliced
1 large egg
1 lb. lump crabmeat
1 1/4 cup panko breadcrumbs, divided
1/4 cup vegetable oil

Jalapeno Dip
1 medium tomatillo, husks removed, roughly chopped
1 small jalapeno, seeded, deveined, roughly chopped
3/4 cup mayonnaise
1/4 cup sour cream
2-3 TBSP fresh lime juice
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. garlic powder

Stir the first 8 ingredients together in a medium bowl (through egg).
Fold in scallions, crab meat and 3/4 cup panko until evenly combined. Do not over stir/break up the crab too much. ?
Divide crab mixture into 9 even portions and form into 3/4-inch thick patties. Do not pack them too tightly.
Refrigerate for at least 4 hours or freeze for 60 minutes.
Prepare Creamy Tomatillo Jalapeno Dip by adding all of the ingredients to your blender and blending until smooth.
Refrigerate until ready to serve. ?
When ready to make crab cakes, coat crab mixture in remaining 3/4 cup panko, firmly pressing the panko into the patties so it sticks. ?
Heat oil in a large skillet over medium heat.
Working in batches, pan fry crab cakes until golden and crisp, about 4-5 minutes per side.
Serve with Creamy Tomatillo Jalapeno Dip.

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