Crab Cakes with Creamy Sauce
These crispy crab cakes, paired with a rich creamy sauce, are perfect for family gatherings or as an impressive appetizer. Enjoy the delightful flavors and textures of lump crab meat in a straightforward yet delicious recipe.
Ingredients
For the creamy sauce
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 tablespoon whole grain mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon hot sauce (e.g., Tabasco)
- 1 scallion finely chopped
- 1 tablespoon chopped capers or pickles (optional)
For the crab cakes
- 1/3 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 to 1/2 teaspoon hot sauce (e.g., Tabasco)
- 2 scallions finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 teaspoons grated lemon zest
- 2 8-ounce containers lump crab meat, picked through
- 1/2 cup panko
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- to taste green salad and creamy sauce for serving
Instructions
Making the creamy sauce
- In a bowl, mix together the mayonnaise, mustards, lemon juice, hot sauce, scallion, and optional capers or pickles.
Preparing the crab cakes
- In a medium bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, and desired hot sauce.
- Stir in the chopped scallions, parsley, and lemon zest.
- Gently fold in the crab meat and panko until just combined.
- Cover and refrigerate for at least one hour.
Cooking the crab cakes
- Shape the mixture into eight 1-inch thick cakes.
- Heat olive oil and butter in a large nonstick skillet over medium heat.
- Cook the crab cakes in batches until golden brown and heated through, about 3 to 4 minutes per side.
Serving
- Serve the crab cakes on a bed of mixed greens, drizzling the creamy sauce on top, and garnishing with extra herbs.
Notes
For storage, keep any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet over medium-low heat to crisp them up again. They can be frozen for up to three months.