Before diving into the Commander’s Palace crab cake recipe, let’s talk pairings. These crab cakes shine when accompanied by a light side. Something like a refreshing green salad can balance the richness of the dish beautifully. Toss together arugula, cherry tomatoes, and a lemon vinaigrette for a classic companion.
Another option is a creamy coleslaw. Its crunch and tang contrast nicely with the tender crab cakes. You might even enjoy serving them with a flavorful remoulade sauce or a homemade tartar sauce for dipping.
If you’re feeling adventurous, serve it over a bed of sautéed spinach or with roasted asparagus. These sides not only enhance the meal but also bring color to the plate, making it irresistible.
Growing up in New Orleans, the culinary scene was always buzzing with vibrant flavors. Among the many legendary places I visited, Commander’s Palace stands out. Known for its rich history and irresistible dishes, their crab cakes are simply unforgettable. This recipe captures that essence, allowing me to relive those joyful moments with every bite.
The temptation to replicate such a dish at home was an adventure I had to undertake. With a little guidance and a few kitchen trials, I brought the magic of those crab cakes into my own kitchen. The tender, flavorful crab, combined with just the right seasoning, creates a dish that feels restaurant-quality yet is surprisingly simple to make.
What is Commander’s Palace Crab Cake?
Commander’s Palace crab cake recipe refers to a dish crafted with fresh jumbo lump crab meat, seasoned with Creole spices, and bound lightly with mayonnaise and Creole mustard. The cakes are sautéed until golden brown on the outside and tender inside. These crab cakes are not only a centerpiece but also an experience, showcasing the delicious fruits of the sea that New Orleans is famous for.
What Makes This Recipe Different from Other Crab Cake Recipes?
This recipe stands apart due to its balance of flavors. While many crab cakes lean heavily on breadcrumbs, adding to their density, Commander’s Palace opts for a gentler touch.
Instead of overwhelming the crab, the ingredients highlight it, allowing the sweetness of the crab meat to be the star of the show. The inclusion of zesty Creole mustard and a subtle hint of horseradish brings a unique flair, setting it apart from more traditional versions.
Moreover, the use of jumbo lump crab meat gives it a luxurious texture that smaller crab meats can’t match. The end result is not just a crab cake, but a culinary celebration that echoes the vibrant spirit of New Orleans.
How Does It Taste?
Imagine taking a bite and experiencing a delightful crunch followed by a burst of sweet crab flavor. The seasoning adds a zesty kick that lingers pleasantly on your palate. It’s rich but not heavy, intricate without overwhelming complexity. Each bite transports you to a New Orleans gathering, filled with laughter and the scent of delicious food wafting through the air.
Ingredients You’ll Need to Make This Dish
Gathering the right ingredients is crucial for a successful crab cake experience. Here’s what you’ll need:
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 pound jumbo lump crab meat
- 1 small red onion, finely chopped
- 1 large red bell pepper, cored and diced
- 1/2 cup creamy mayonnaise, or more to taste
- 1/3 cup zesty Creole mustard
- 2 teaspoons capers, rinsed and minced
- 1/2 of a medium hard-boiled egg, chopped
- 1 teaspoon freshly grated horseradish
- 1 pinch of kosher salt
- 1 pinch of freshly cracked black pepper
- 1 teaspoon Creole seafood seasoning
- 2 tablespoons unsalted butter
Step by Step Instructions
Let’s roll up our sleeves and get started! Here’s a detailed guide on how to prepare these delicious crab cakes.
Step 1: Prepare the Crab Meat
Gently pick through the crab meat to remove any shells or cartilage. This step is crucial as we want the final product to have a smooth, enjoyable texture. Place the cleaned crab meat in a large mixing bowl.
Step 2: Mix the Ingredients
In the bowl with the crab, add the diced red onion, bell pepper, lemon juice, parsley, mayonnaise, Creole mustard, capers, chopped hard-boiled egg, horseradish, salt, pepper, and seafood seasoning. Use a spatula to fold everything together gently. The goal here is to combine the ingredients without breaking apart the crab meat too much. Love your crab!
Step 3: Shape the Crab Cakes
Once everything is mixed, use your hands to form the mixture into patties. Each patty should be about 3 inches in diameter and 1 inch thick. You should feel the delight when shaping each one—it’s incredibly satisfying!
Step 4: Chill
Place the formed crab cakes on a parchment-lined baking sheet and refrigerate them for at least 30 minutes. Chilling helps them firm up, making them easier to cook.
Step 5: Sauté the Crab Cakes
Heat the unsalted butter in a large skillet over medium heat. When the butter starts to foam (not brown), carefully add the crab cakes to the pan. Cook them for about 5 minutes on one side, or until golden brown. Flip delicately with a spatula and cook for another 5 minutes on the other side.
Step 6: Serve
Once cooked, place the crab cakes on a serving platter. Pair them with lemon wedges and your favorite dipping sauce, like remoulade or tartar sauce. Enjoy!
Tips & Tricks on Making Commander’s Palace Crab Cake
Turning a good crab cake into a great one is all in the details. Here are some helpful tips:
- Use Fresh Ingredients: The freshness of crab meat makes a huge difference. Always aim for the best quality you can find.
- Chill Properly: Skipping the chilling step can lead to loose cakes that fall apart. Give them time!
- Don’t Overmix: Handling the crab too roughly can result in a dense cake. Be gentle.
- Adjust Seasoning: Everyone’s taste is different, so start with less seasoning and add to your liking as you mix.
- Make Ahead: You can form the crab cakes and refrigerate them for up to 24 hours before cooking them. This makes meal prep a dream!
Nutrition Information
commander’s palace crab cake recipe nutrition facts
How Do I Store This Dish?
If you have leftover crab cakes (though it’s tough to resist them), store them in an airtight container in the refrigerator for up to three days. To reheat, bake them in a preheated oven at 350°F until warmed through, about 10-15 minutes. They can also be frozen before cooking. Just ensure they are well-wrapped. They’ll keep for up to three months.
What Other Substitutes Can You Use in Commander’s Palace Crab Cake Recipe?
Want to switch things up? Here are some substitutes that work wonderfully:
- Imitation Crab Meat: If you’re on a budget, this can replace the lump crab meat. The texture won’t be the same, but the flavors can still shine.
- Shredded Fish: Consider using fresh fish like salmon or tilapia as a crab replacement. Just ensure it’s well-seasoned.
- Quinoa or Chickpeas: For a vegetarian twist, mix cooked quinoa or mashed chickpeas with the other ingredients. They will hold together nicely.
- Greek Yogurt: Instead of mayonnaise, replace it with Greek yogurt for a healthier, tangy option.
- Dijon Mustard: If you can’t find Creole mustard, regular Dijon will work. It won’t have the same kick, but it adds flavor.
Commander’s Palace Crab Cake Recipe
Equipment
- Large mixing bowl
Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 pound jumbo lump crab meat
- 1 small red onion finely chopped
- 1 large red bell pepper cored and diced
- 1/2 cup creamy mayonnaise or more to taste
- 1/3 cup zesty Creole mustard
- 2 teaspoons capers rinsed and minced
- 1/2 of a medium hard-boiled egg chopped
- 1 teaspoon freshly grated horseradish
- 1 pinch of kosher salt
- 1 pinch of freshly cracked black pepper
- 1 teaspoon Creole seafood seasoning
- 2 tablespoons unsalted butter
Instructions
- Gently pick through the crab meat to remove any shells or cartilage. This step is crucial as we want the final product to have a smooth, enjoyable texture. Place the cleaned crab meat in a large mixing bowl.
- In the bowl with the crab, add the diced red onion, bell pepper, lemon juice, parsley, mayonnaise, Creole mustard, capers, chopped hard-boiled egg, horseradish, salt, pepper, and seafood seasoning. Use a spatula to fold everything together gently. The goal here is to combine the ingredients without breaking apart the crab meat too much. Love your crab!
- Once everything is mixed, use your hands to form the mixture into patties. Each patty should be about 3 inches in diameter and 1 inch thick. You should feel the delight when shaping each one—it’s incredibly satisfying!
- Place the formed crab cakes on a parchment-lined baking sheet and refrigerate them for at least 30 minutes. Chilling helps them firm up, making them easier to cook.
- Heat the unsalted butter in a large skillet over medium heat. When the butter starts to foam (not brown), carefully add the crab cakes to the pan. Cook them for about 5 minutes on one side, or until golden brown. Flip delicately with a spatula and cook for another 5 minutes on the other side.
- Once cooked, place the crab cakes on a serving platter. Pair them with lemon wedges and your favorite dipping sauce, like remoulade or tartar sauce. Enjoy!
Notes
- Use Fresh Ingredients: The freshness of crab meat makes a huge difference. Always aim for the best quality you can find.
- Chill Properly: Skipping the chilling step can lead to loose cakes that fall apart. Give them time!
- Don’t Overmix: Handling the crab too roughly can result in a dense cake. Be gentle.
- Adjust Seasoning: Everyone’s taste is different, so start with less seasoning and add to your liking as you mix.
- Make Ahead: You can form the crab cakes and refrigerate them for up to 24 hours before cooking them. This makes meal prep a dream!
Nutrition
Frequently Asked Questions
Conclusion
Recreating the Commander’s Palace crab cake recipe at home is more than just cooking. It’s connecting with rich flavors and stories that each bite carries. The process of gathering ingredients and carefully crafting each crab cake brings joy, and the final product is a reward that’s hard to resist.
So whether it’s a casual dinner or a festive gathering, these crab cakes are bound to please. They capture the spirit of New Orleans dining and turn your kitchen into a flavor haven. Grab your apron, embrace the enjoyable process, and indulge in the magic of crab cakes that transport you back to that iconic restaurant. Happy cooking!
