These crab cakes are very delicious and something you would eat at a fancy restaurant. Well … did you know that they can be easily made in your own kitchen? These crab cakes are perfect for dinner with Valentines Day just around the corner. There is alot of different sauce that will be good with them, this is one of my favorites, and this beurre blanc sauce will go well with it as well.
- Step 1
Finely chop the 1/2 onion. Dice the 1/3 cup fire-roasted red peppers for the sauce and finely chop the 1 tablespoon fresh dill.
- Step 2
Prepare the sauce by combining 1/2 cup mayonnaise, 1/3 cup diced fire-roasted red peppers, 2 tablespoons capers, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1 tablespoon chopped fresh dill, 1 tablespoon ketchup, and 1 tablespoon Dijon mustard. Season with salt to taste and set aside.
- Step 3
Melt 1 tablespoon butter in a skillet over medium heat. Add the finely chopped onion and sauté until soft and lightly browned.
- Step 4
Drain the 24 oz lump crab meat thoroughly and gently squeeze out any excess liquid. Transfer it to a large mixing bowl.
- Step 5
In a separate bowl, whisk together 1/2 cup mayonnaise, 1 egg, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, 4 dashes hot sauce, 1 teaspoon Old Bay seasoning, and 1 teaspoon Worcestershire sauce.
- Step 6
Add the mayonnaise mixture to the crab meat, then add the sautéed onion and 1/2 cup breadcrumbs. Gently mix until evenly combined without breaking up the crab too much.
- Step 7
Divide the mixture and shape it into 8–10 patties.
- Step 8
Place panko breadcrumbs on a plate and coat both sides of each crab cake with the panko.
- Step 9
Heat enough frying oil in a skillet over medium heat. Fry the crab cakes in batches until golden brown on both sides and heated through.
- Step 10
For the optional serving mixture, combine shredded cabbage, diced fire-roasted peppers, sprouts, salt to taste, and a squeeze of fresh lemon juice.
- Step 11
Arrange the cabbage mixture on the bottom of each serving plate, place a crab cake on top, and spoon the prepared sauce over the crab cake.
- Step 12
Serve immediately while the crab cakes are hot and crisp.
- Calories:478 kcal24%
- Protein:26 g52%
- Carbohydrates:18 g7%
- Sugar:3 g6%
- Salt:1.7 g28%
- Energy:2,008 kJ24%
- Fat:33 g47%
These crab cakes are very delicious and something you would eat at a fancy restaurant. Well … did you know that they can be easily made in your own kitchen? These crab cakes are perfect for dinner with Valentines Day just around the corner. There is alot of different sauce that will be good with them, this is one of my favorites, and this beurre blanc sauce will go well with it as well.
1 Comment
These crab cakes look delicious. Do you mind if we share this recipe at a seafood convention? The presentation with all of the colors in the sauce is beautiful.
5 out of 5