Ingredients

The following ingredients have 4 Servings
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 green onions (thinly sliced)
  • 1 large egg
  • 1 pound lump crabmeat (picked over, patted dry*)
  • 1 1/4 cup panko breadcrumbs, divided**
  • 1/4 cup Vegetable oil
  • 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 tablespoon fresh lime juice (to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder

Instruction

  • 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, taking care not to over stir/break up the crab too much.
  • Divide crab mixture into 9 even portions and form into 3/4” thick patties taking care not to pack them too tightly. Refrigerate for at least 4 hours or freeze for 60 minutes.
  • Meanwhile, prepare your 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 until golden and crisp, about 4-5 minutes per side. Serve with Creamy Tomatillo Jalapeno Dip.