I love to recreate restaurant recipes, and one of my favorite pastimes is trying to replicate dishes from my favorite eateries at home. Pappadeaux has always been one of my top choices when it comes to enjoying seafood.
Among their many delightful offerings, the crab cakes hold a special place in my heart. Initially, I was skeptical about trying them, but my husband insisted we give them a shot. The moment they arrived at our table, I was hooked. The flavors were incredible, and I immediately fell in love with this dish.
After several attempts, I managed to recreate the Pappadeaux Crab Cake recipe at home, and now I’m thrilled to share it with you all.
You’ll LOVE These Crab Cakes Because
These crab cakes are incredibly flavorful, with a perfect balance of seasonings and a delightful crunch from the Panko breadcrumbs. They are easy to make and bring a touch of gourmet dining right into your kitchen. Whether you’re serving them as an appetizer or a main course, these crab cakes are sure to impress.
Ingredients List
- 2 tablespoons Mayonnaise: This adds moisture and richness to the crab cakes.
- 1 teaspoon Worcestershire sauce: Provides a tangy depth of flavor.
- 1 teaspoon Old Bay seasoning: A classic seasoning blend that gives the crab cakes their signature taste.
- 1 teaspoon Dijon mustard: Adds a slight tang and complexity.
- 1/2 teaspoon salt and pepper: Enhances and balances the flavors.
- 1/4 cup Finely Diced Celery (from one stalk): Adds a slight crunch and freshness.
- 3 tablespoons Finely Chopped Fresh Parsley: Provides a fresh, herby note.
- 2 large eggs: Acts as a binder to hold the crab cakes together.
- 1 pound Lump Crab Meat (real crab): The star of the show – make sure to use real, high quality crab meat for the best flavor.
- 1/2 cup Panko Breadcrumbs: Adds a light, crispy texture to the crab cakes.
- Canola, vegetable, grapeseed, or avocado oil, for cooking: These oils have high smoke points, making them perfect for frying the crab cakes to a golden brown.
Kitchen Tools Needed
- Large mixing bowl
- Rubber spatula
- Ice cream scoop or measuring cup
- Baking sheet
- Nonstick pan
- Stove
- Spatula
- Measuring spoons and cups
- Cutting board
- Knife
Making Copycat Pappadeaux Crab Cake Recipe
Step 1 | Prepare the Mixture:
In a large mixing bowl, combine 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon each of salt and pepper, after that whisk them together. Add in 1/4 cup of finely diced celery and 3 tablespoons of finely chopped fresh parsley, add 1/2 cup of Panko breadcrumbs. Mix these ingredients well, taste and adjust the seasoning if needed.
Step 2 | Add Eggs and Crab Meat:
With a rubber spatula, gently fold in 2 large eggs and 1 pound of lump crab meat. Be sure to check the crab meat for any hard cartilage and remove it. Carefully fold everything together until just combined. Avoid using a fork, as this can shred the crab meat.
Step 3 | Shape the Crab Cakes:
Using an ice cream scoop or a measuring cup, shape the mixture into even-sized crab cakes. Place them on a lined baking sheet. Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This helps the crab cakes to firm up and hold together better when cooking.
Step 4 | Cook the Crab Cakes:
Heat a large nonstick pan over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, carefully place the crab cakes in the skillet. Cook each side until they are golden brown, about 3 to 4 minutes per side. Use a spatula to gently flip the crab cakes to avoid breaking them apart.
Step 5 | Serve:
Serve the crab cakes hot with your choice of remoulade, tartar sauce, or a squeeze of fresh lemon juice. Enjoy!
Recipe Tips
- Use Fresh Crab Meat: For the best flavor, use fresh lump crab meat. Check for any cartilage before adding it to the mixture.
- Don’t Overmix: Gently fold the ingredients to keep the crab meat intact. Overmixing can break up the delicate crab meat.
- Chill the Mixture: Refrigerating the crab cakes before cooking helps them hold together better and makes them easier to handle.
What to Serve with Crab Cakes
Crab cakes pair wonderfully with a variety of sides and sauces. Here are some ideas:
- Remoulade Sauce: This tangy, slightly spicy sauce complements the flavors of the crab cakes perfectly.
- Tartar Sauce: A classic choice that adds a creamy and tangy element to the dish.
- Fresh Salad: A light and refreshing salad with a lemon vinaigrette can balance the richness of the crab cakes.
- Coleslaw: The crunch and acidity of coleslaw make it a great side dish.
- Grilled Vegetables: Lightly seasoned and grilled vegetables are a healthy and tasty accompaniment.
Make Ahead Tips
- Prepare the Mixture in Advance: You can mix the crab cake ingredients and form the patties up to a day ahead. Store them in the refrigerator, covered, until you’re ready to cook.
- Freeze for Later: Shape the crab cakes and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Leftover and Storage Tips
- Refrigerate Leftovers: Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat Gently: To reheat, place the crab cakes in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. This helps maintain their crispiness.
- Avoid Microwaving: Microwaving can make crab cakes soggy. If you must use a microwave, do so on low power and in short intervals.
Frequently Asked Questions
Can I use canned crab meat for this recipe?
Yes, you can use canned crab meat, but fresh lump crab meat is highly recommended for the best flavor and texture. If using canned crab meat, be sure to drain it well and check for any shell fragments.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay seasoning, you can make a simple substitute by mixing equal parts celery salt, paprika, and a pinch of black pepper. Alternatively, use your favorite seafood seasoning blend.
Can I bake these crab cakes instead of frying?
Absolutely! Preheat your oven to 375°F (190°C) and bake the crab cakes on a greased baking sheet for about 15-20 minutes, flipping halfway through, until they are golden brown.
How do I keep my crab cakes from falling apart?
Make sure to refrigerate the crab cakes for at least 30 minutes before cooking to help them firm up. Additionally, handle them gently when flipping during cooking.
What type of oil is best for cooking crab cakes?
Any oil with a high smoke point, such as canola, vegetable, grapeseed, or avocado oil, is ideal for frying crab cakes. These oils can withstand the high heat needed to get a nice golden crust.
Pappadeaux Crab Cake Recipe
Recreate the delicious Pappadeaux Crab Cake recipe at home! This easy-to-follow guide brings restaurant-quality crab cakes to your kitchen.
Ingredients
- 2 tablespoons Mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt and pepper
- 1/4 cup Finely Diced Celery (from one stalk)
- 3 tablespoons Finely Chopped Fresh Parsley
- 2 large eggs
- 1 pound Lump Crab Meat (real crab)
- 1/2 cup Panko Breadcrumbs
- Canola, vegetable, grapeseed, or avocado oil, for cooking
Instructions
Prepare the Mixture: In a large mixing bowl, combine 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon each of salt and pepper, after that whisk them together. Add in 1/4 cup of finely diced celery and 3 tablespoons of finely chopped fresh parsley, add 1/2 cup of Panko breadcrumbs. Mix these ingredients well, taste and adjust the seasoning if needed.
Add Eggs and Crab Meat: With a rubber spatula, gently fold in 2 large eggs and 1 pound of lump crab meat. Be sure to check the crab meat for any hard cartilage and remove it. Carefully fold everything together until just combined. Avoid using a fork, as this can shred the crab meat.
Shape the Crab Cakes: Using an ice cream scoop or a measuring cup, shape the mixture into even-sized crab cakes. Place them on a lined baking sheet. Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This helps the crab cakes to firm up and hold together better when cooking.
Cook the Crab Cakes: Heat a large nonstick pan over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, carefully place the crab cakes in the skillet. Cook each side until they are golden brown, about 3 to 4 minutes per side. Use a spatula to gently flip the crab cakes to avoid breaking them apart.
Serve: Serve the crab cakes hot with your choice of remoulade, tartar sauce, or a squeeze of fresh lemon juice. Enjoy!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 2gCholesterol: 155mgSodium: 780mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 15g
This nutritional information is an estimate and can vary based on ingredient brands and preparation methods.
Conclusion
Recreating the Pappadeaux Crab Cake recipe at home is a delightful experience that brings restaurant-quality seafood to your own kitchen. These crab cakes are packed with flavor, easy to make, and sure to impress your guests.
Whether you serve them as an appetizer or a main course, they are a surefire hit. With this recipe, you can enjoy the deliciousness of Pappadeaux crab cakes anytime you want.
So, gather your ingredients, follow the steps, and savor the taste of these amazing crab cakes.
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