Maurie Kay's Crab Cakes

Crab Cakes

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Crab Cakes
Maurie Kay’s Crab Cakes

Crab Cakes are probably not what most people think of when they think of the Texas Hill Country. The wall of my restaurant had a large painted sign that said, “Home of Maurie Kay’s Crab Cakes”.  Yes, even in the Texas Hill Country, people love crab cakes. All it took was a couple of food bloggers, the Central Texas Co-Op magazine, and a blurb in a Texas Monthly, and people would drive for miles to my small town cafe to eat the Crab Cakes.  I have made these for weddings, parties, and events at wineries around the state and have enjoyed bringing the pleasure of a good crab cake to foodies all over. Of all the recipes from the Acme Cafe, this one is the most requested. So, here it is!  

Maurie Kay’s Crab Cakes

Yield = 12-14 Cakes


  • A little bit of olive oil (to coat the bottom of a pan)
  • Vegetable oil or canola oil (to coat an oven-safe frying pan)
  • ½ cup chopped white onion
  • ⅓  cup chopped red bell pepper
  • ⅓ cup chopped green bell pepper
  • 2 TSP. Simply Maurie Kay’s Cajun Seasoning (I hope you try my Maurie Kay Cajun Seasoning but there are lots of other Cajun Blends)
  • ½ cup heavy whipping cream
  • 2 – 1lb. Containers fresh crab meat
  • 3 Cups (1 8oz. box) panko bread crumbs (I use HEB because it is convenient and their quality is good. You can try others)
  • 4 eggs

In a saucepan saute the onions and peppers in a small amount of olive oil until tender.  Stir in the cajun seasoning. Stir in the cream and remove from heat. Set aside. In a large bowl, mix the panko, eggs, and crabmeat.  Pour the cream mixture into the bowl and mix well (I find the best way to incorporate the mixture is to use your clean hands). I recommend that you refrigerate the mixture for 30 minutes before forming into cakes – approximately 2 ½ inches in diameter and ¾ – 1 inch thick.  In a saucepan, pan seer both sides of the cake in vegetable or canola oil until golden brown. Finish off the cakes in a 375-degree oven for 15-20 minutes or until cakes reach an internal temperature of 165 degrees. 

Remoulade Sauce

Mix together –

  • 1 cup real Mayonaise
  • 2 TBS sweet pickle relish
  • 3 tsp. Sriracha Hot Chili Sauce

Enjoy! For another Cajun recipe favorite try my Cajun Pasta

Maurie Kay

One Comment

  1. AllysonJohnson

    Love this! My family has been eating them up ever since you made them for us. I think they are finally all gone which I’m very sad about. But now I have the recipe so I’m so excited to make them again! Wonderful food from a wonderful chef!

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