Loading...

Florida Department of Agriculture and Consumer Services

Blue Crab Cakes with Tangy Butter Sauce

Posted April 17, 2013 in Entrees, Crab

Blue Crab Cakes with Tangy Butter Sauce

Ingredients:

  • 1 pound lump blue crabmeat, drained, shell pieces removed
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons light mayonnaise
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon seafood seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 2 egg whites lightly beaten
  • 1 ½ cups panko (Japanese breadcrumbs), divided
  • 2 tablespoons olive oil
  • 3/4 cup fat-free chicken broth
  • 3 tablespoons shallots, chopped
  • 2 tablespoons white wine vinegar
  • 2 ½ tablespoons butter

Directions:

  1. Combine first 7 ingredients in a medium bowl.
  2. Gently fold in crabmeat and 3/4 cup panko crumbs.
  3. Cover and chill 30 minutes.
  4. Shape the crab mixture into 8 patties each 3/4-inch thick.
  5. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly.
  6. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden.
  7. For butter sauce, combine broth, shallots and vinegar in a small saucepan.
  8. Bring to a boil and cook until reduced to 1/4 cup.
  9. Remove from heat and stir in butter.
  10. Serve with crab cakes.

Comments

Blue Crab Cakes with Butter Sauce

The recipe says to cook each crab cake for 7 mins ~ does that mean 7 mins per side or 3 1/2 mins per side, or just 7 mins on one side? Thank you!

Rating:
  • Currently 0 out of 5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5

Thank you for rating.

You have already rated this page, you can only rate it once.

Your rating has been changed, thanks for rating.

Related Tags: