Crab Cakes with Creamy Crab Cake Sauce
Crab cakes are a classic seafood dish that always hits the spot, especially when served with a creamy sauce that complements the flavors of the crab. This recipe takes the traditional crab cake and adds a spicy twist with a Cajun cream sauce. Here’s how to make it.
Ingredients:
– 1 pound lump crab meat
– 1/2 cup Panko bread crumbs
– 1/4 cup mayo
– 2 tablespoons Dijon mustard
– 2 tablespoons Worcestershire sauce
– 2 teaspoons Old Bay seasoning
– 1/4 teaspoon cayenne pepper
– Salt and pepper
– Olive oil
For the Cajun Cream Sauce:
– 1/2 cup mayo
– 1/2 cup sour cream
– 1 tablespoon Cajun seasoning
– 1 tablespoon lemon juice
– Salt and pepper
Instructions:
1. Preheat a large skillet over medium-high heat. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine crab meat, Panko bread crumbs, mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, salt, and pepper. Gently mix until the ingredients are well combined.
3. Divide the mixture into eight equal portions and shape them into patties.
4. Add enough olive oil to the hot skillet to coat the bottom. Add the crab cakes to the skillet and cook for 4-5 minutes on each side, until they are golden brown.
5. Transfer the crab cakes to the prepared baking sheet and place them in the oven at 375°F to keep them warm.
6. While the crab cakes are baking, make the Cajun Cream Sauce. In a small mixing bowl, whisk together mayo, sour cream, Cajun seasoning, lemon juice, salt, and pepper.
7. To serve, place each crab cake on a plate, top with a dollop of Cajun Cream Sauce, and sprinkle with chopped parsley or green onions.
Seattle’s Best Crab Cake
If you’re looking for the ultimate crab cake, look no further than Seattle’s best crab cake. This recipe uses fresh Dungeness crab meat and a few key ingredients to make a simple but delicious crab cake. Here’s how to make it.
Ingredients:
– 1 pound Dungeness crab meat
– 1/2 cup Panko bread crumbs
– 1/4 cup mayo
– 2 tablespoons Dijon mustard
– 2 tablespoons Worcestershire sauce
– Salt and pepper
– Olive oil
Instructions:
1. Preheat a large skillet over medium-high heat. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine crab meat, Panko bread crumbs, mayo, Dijon mustard, Worcestershire sauce, salt, and pepper. Gently mix until the ingredients are well combined.
3. Divide the mixture into eight equal portions and shape them into patties.
4. Add enough olive oil to the hot skillet to coat the bottom. Add the crab cakes to the skillet and cook for 4-5 minutes on each side, until they are golden brown.
5. Transfer the crab cakes to the prepared baking sheet and place them in the oven at 375°F to keep them warm.
6. To serve, place each crab cake on a plate and sprinkle with chopped parsley or green onions.
Enjoy these delicious crab cake recipes at your next dinner party or family gathering. They are sure to be a hit!
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