Tag Archives: crabcakes

Spicy Crab Cake BLT’s

We’ve all heard me ramble on about my love affair with the simple BLT sandwich and it’s no secret that my cuisine of choice is Mexican.  What one may not know is that when I enter any restaurant, I go straight to their seafood options!

So when I saw our local grocer had lump crabmeat on sale, it was on!!!  The sweetness of crab goes wonderfully with a bit of Mexican inspired heat, and please tweak the spiciness level to your liking.  Just remember, don’t go too overboard since the crab is the star of this sandwich!

Oh yeah…and bacon. xoxo

The Starting Lineup

  • 1 lb lump crabmeat, pick over to remove any broken shell
  • 2 Tbsp mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup chopped scallions
  • 1 finely minced jalapeno, seeded (optional)
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • a couple dashes of Mexican hot sauce
  • Pinch of salt 

Breading

  • 1 cup Panko bread crumbs
  • 1 tsp cumin
  • 4 Tbsp olive oil

Assemble

  • Thick slices Texas toast or bakery rolls, lightly toasted
  • Bacon, cooked crisp
  • Beefsteak tomatoes, sliced
  • Romaine or iceberg lettuce
  • Spicy mayo (whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 minced chipotles from can of ‘chipotles in adobo’ and juice of 1 lime)

 

Crab Cakes:  In a large bowl, mix together the crab meat, mayonnaise, beaten egg, Panko, scallions, jalapeno (optional), lime juice, cilantro, hot sauce and salt.

Breading:  Gently form the mixture into about 8 (1/2-3/4th inch) patties and then fully coat in the Panko/cumin bread crumbs.  Set on a platter and refrigerate for 25-30 minutes to firm up.

Fry:  In a large nonstick skillet, heat the oil to medium-high.  Fry 2-3 crab cakes at a time until a golden brown crust appears on each side.  About 3-4 minutes per side.

To Serve:  For each sandwich, smear a tablespoon of the chipotle mayo on each slice of the lightly toasted bread or a split roll.  Next layer on the lettuce, tomato slices, spicy crab cake(s) and crisp bacon.  Top with remaining dressed bread slice and serve!  Enjoy!

SpicyCBLT

 

Cajun Crawfish Cakes

I have had a hankering for seafood like you wouldn’t believe!  I also have been wanting to do a spicy crawfish boil…so naturally I combined the two!  You have the traditional crabcakes, but this version is amped the heck up with Cajun spices, real crawfish and a spicy sauce over a southern, savory rice.  It’s damn good!  I hope y’all enjoy as much as we did!

The Starting Lineup

  • 1lb crawfish tails
  • 2 eggs (or one extra large)
  • 5 Tbsp butter, divided (2 Tbsp/3 Tbsp melted)
  • 1 medium onion, diced
  • 1/2 cup red bell pepper, diced 
  • 1/2 cup green bell pepper, diced 
  • 1/3 cup green onions, diced
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 cup Panko breadcrumbs
  • 3/4 cup cornmeal
  • 1 Tbsp mayonnaise 
  • 1 Tbsp creole mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper
  • 2 Tbsp Old Bay Seasoning 
  • 3 Tbsp vegetable oil   

You know the drill…prep your veggies!! 

 In a large skillet over medium heat, sauté the onion in the 2 Tbsp butter for 5-6 minutes.  Once softened, add in the red and green bell peppers.  Sauté for another 5-6 minutes.  Lastly, toss in the minced garlic.  Cook for 1 more minute and take thepan off heat allowing to cool down. 

 

While the veggie mix is cooling down, we’ll start the Cajun Crawfish Cake mix!  

In a large bowl, add in the mayonnaise, creole mustard, lemon juice, green onions, salt, ground pepper, crushed red pepper and Old Bay seasoning.  Taste 🙂

Next add in your eggs and whisk to combine.  Finally, add in the Panko, cornmeal, the cooled veggie mixture, the 3 Tbsp melted butter and that delightful crawfish!  Gently fold together with a rubber spatula. 

  

 

In the same skillet that I cooked the veggies in, I added 3 Tbsp of vegetable oil and heated to med/med-high (depending on your skillet). 

With an ice scream scoop, I formed the crawfish mixture into balls and then with my hand a gently formed into a patty shape.  I cooked about three patties at a time.  Do not overcrowd the pan. 

   

Cook the crawfish cakes for about 4 minutes (golden brown) on one side, CAREFULLY flip with a thin spatula and cook for another 2-3 minutes.  Transfer to a serving dish as they finish.

I prefer to serve ours over a southern yellow rice and drizzle the Cajun Crawfish Cakes with a spicy remoulade sauce and extra chopped green onions!  Delish!!!   

*EASY REMOULADE SAUCE

  • 1/2 cup mayonnaise  
  • 1 Tbsp horseradish 
  • 1 Tbsp hot sauce (I.e. Crystal)
  • 1 Tbsp Dijon mustard
  • Dash of cayenne 

Whisk all together and done!! 

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