Crispy Crab Cakes with Creamy Tomatillo Jalapeno Dip
Homemade Crab Cakes with the BEST Crab Cake Sauce are restaurant delicious made right at home! These extra Crispy Crab Cakes are golden crispy on the outside, light, juicy, flavor packed on the inside. These easy homemade Crab Cakes recipe is made with lump crab meat, mayonnaise, Worcestershire sauce, lemon juice, and hand picked seasonings. They can be served as a snack, appetizer or we love them as a main dish. So if you have never made Crab Cakes before, you are going to be delighted and shocked at just how easy they are to make at home! They also make fabulous no stress, make ahead appetizers that you can reheat!
Creamy Tomatillo Jalapeno Dip
*Fresh crab meat is obviously best but for a more economical version, try 3 6 oz. cans lump crab meat. Be sure to drain thoroughly of excess moisture.
**Panko is a Japanese breadcrumb and can be found in most grocery stores next to traditional breadcrumbs.
You can bake Crab Cakes, but don’t expect them to be as crispy as fried.
Freezing unbaked Crab Cakes works well for entertaining when you just want to put the finishing touches on the Crab Cakes. I do NOT recommend freezing the Crab Cakes with the panko because it will get soggy from the moisture ad the Crab Cakes defrost.