Crab Cakes and Creamy Sauce

Name: Crab Cakes and Creamy Sauce
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1/4 c. mayonnaise; 1 tbsp. Dijon mustard; 1/2 tbsp. whole-grain mustard; 2 tsp. lemon juice; 1/4 tsp. hot sauce (we used Tabasco); 1 scallion, finely chopped; 1 tbsp. chopped capers or pickles (optional); 1/3 c. mayonnaise; 1 large egg; 2 tbsp. Dijon mustard; 1 tsp. Worcestershire sauce; 1/4 to 1/2 tsp. hot sauce (we used Tabasco); 2 scallions, finely chopped; 2 tbsp. flat-leaf parsley, finely chopped; 2 tsp. grated lemon zest; 2 8-oz. containers lump crab meat, picked through; 1/2 c. panko; 1 tbsp. olive oil; 1 tbsp. unsalted butter; Green salad and Creamy Sauce, for serving

Have this classic app for dinner tonight!

By Kate MerkerPublished: Jun 10, 2022

Be the first to review!

Mike Garten

Yields:

8 serving(s)

Total Time:

25 mins

Jump to recipe

According to Maryland lore, these patties are believed to have been enjoyed as early as the 16th century by Indigenous Americans of the Chesapeake region, who are said to have coated crabmeat with cornmeal before frying it in bear fat. It might not have been until the 1930s that the name “crab cake” first appeared in a cookbook, New York World’s Fair Cookbook. Now ways of making the dish vary, from the use of Old Bay seasoning in Maryland to the addition of Cajun spices and hot sauce in Louisiana. Our bright and herby version features mustard, scallions, parsley, and lemon zest.

Advertisement - Continue Reading Below

Ingredients

For Creamy Sauce

1/4 cup
mayonnaise
1 Tbsp.
Dijon mustard
1/2 Tbsp.
whole-grain mustard
2 tsp.
lemon juice
1/4 tsp.
hot sauce (we used Tabasco)
1
scallion, finely chopped
1 Tbsp.
chopped capers or pickles (optional)

For Crab Cakes

1/3 cup
mayonnaise
1
large egg
2 Tbsp.
Dijon mustard
1 tsp.
Worcestershire sauce
1/4
to 1/2 tsp. hot sauce (we used Tabasco)
2
scallions, finely chopped
2 Tbsp.
flat-leaf parsley, finely chopped
2 tsp.
grated lemon zest
2
8-oz. containers lump crab meat, picked through
1/2 cup
panko
1 Tbsp.
olive oil
1 Tbsp.
unsalted butter
Green salad and Creamy Sauce, for serving

Directions

Make Creamy Sauce
1. Step 1In bowl, combine mayonnaise, mustards, lemon juice, hot sauce, scallion, and capers or pickles if desired.
Make Crab Cakes
1. Step 1In medium bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce; stir in scallions, parsley, and lemon zest. Add crab and panko and mix to combine. Cover and refrigerate 1 hour.
2. Step 2Shape crab mixture into eight 1-inch- thick cakes. Heat oil and butter in large nonstick skillet on medium and cook crab cakes in batches until golden brown and heated through, 3 to 4 minutes per side, adding more oil as necessary. Serve with mixed green salad and Creamy Sauce if desired.

PARTY-READY APP: Turn this main into a crowd-pleasing starter by shaping the crab mixture into twenty 1-inch-thick cakes. Heat broiler. Line baking sheet with nonstick foil and place crab cakes on top. Put 1 thin pat of butter on top of each cake and broil until cooked through, 4 to 6 minutes.

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below