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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


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 –

Enjoy! For another Cajun recipe favorite try my Cajun Pasta

Maurie Kay

One Response

  1. 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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