EASY CRAB CAKE SAUCE RECIPES

Name: Best-Ever Crab Cakes
Prep time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/3 c. mayonnaise; 1 large egg, beaten; 2 tbsp. Dijon mustard; 2 tsp. Worcestershire sauce; 1/2 tsp. hot sauce; Kosher salt; Freshly ground black pepper; 1 lb. jumbo lump crabmeat, picked over for shells; 3/4 c. panko bread crumbs (or saltines); 2 tbsp. Freshly Chopped Parsley; Canola oil, for frying; Lemon wedges, for serving; Tartar sauce, for serving

BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES

Best Crab Cake Recipe - How to Make Crab Cakes image

Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. Here's everything you need to know.

Provided by Lindsay Funston

Categories low sugar nut-free 30-minute meals appetizers dinner seafood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 13

Ingredients

1/3 c. mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
3/4 c. panko bread crumbs (or saltines)
2 tbsp. Freshly Chopped Parsley
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving

Steps:

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.

CRAB CAKES WITH REMOULADE SAUCE RECIPE | KATIE LEE BIEGEL ...

Crab Cakes with Remoulade Sauce Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories appetizer

Total Time 1 hours 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

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