Crab Cakes with Creamy Crab Cake Sauce
There’s nothing quite like the taste of a perfectly cooked crab cake. Golden brown on the outside, warm and tender on the inside – it’s a dish that’s sure to please any seafood lover. And when you pair it with a creamy crab cake sauce, you’ll elevate it from a simple appetizer to a show-stopping dish that will have your guests begging for more.
Ingredients:
– 1 lb lump crabmeat, picked over for shells
– 1/2 cup mayonnaise
– 3 green onions, thinly sliced
– 1/4 cup minced red bell pepper
– 1/4 cup minced yellow bell pepper
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 2 cups panko (Japanese breadcrumbs), divided
– 1 large egg, beaten
– 1/4 cup unsalted butter
– Fresh parsley, chopped
Instructions:
1. In a large bowl, combine the crabmeat, mayonnaise, green onions, red and yellow bell peppers, mustard, Worcestershire sauce, lemon juice, garlic powder, paprika, salt, black pepper, and 1 cup of the panko. Mix well with a spoon or your hands.
2. Form the mixture into 8 patties, each about 3 inches wide and 1/2 inch thick. Dredge each patty in the remaining panko, then dip into the beaten egg, and dredge again in the panko.
3. In a large frying pan, melt the butter over medium heat. When the butter starts to sizzle, add the crab cakes and cook for 3 minutes on each side, or until golden brown and heated through.
4. Remove the crab cakes from the pan and place them on a serving platter. Garnish with chopped parsley and serve with creamy crab cake sauce on the side.
Creamy Crab Cake Sauce:
Ingredients:
– 1 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 tablespoon lemon juice
– 1/2 teaspoon Old Bay seasoning
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.
2. Cover and refrigerate for at least 1 hour before serving.
And there you have it – a delicious and easy recipe for crab cakes with creamy crab cake sauce. Your taste buds will thank you!
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