You won't believe how wonderful these crab cakes are. My husband thinks that they could win an award. You be the judge!
Check out more of Linda's great
Crab Recipes and
Appetizer Recipes for more great cooking ideas.
Don't forget to check out my
Cabernet Filet Mignon dinner menu,
Poached Chicken Breasts with Blackberry Cabernet Sauce dinner menu, and
Taste of California Dinner (Cioppino Dinner) which includes these Crab Cakes with Green Onion Sauce.
Crab Cakes with Green Onion Sauce
Yields: 8 servings
Prep time: 30 min
Cook time: 10 minutes
1 pound cooked blue crab meat, lump crab, or Dungeness crab meat*
4 scallions (green part only), minced or 1/4 cup green
1 tablespoon chopped fresh herbs (such as
thyme, parsley, etc.)
1 1/2 teaspoons
Old Bay Seasoning
1/4 cup Panko or fine dry bread crumbs
1/4 cup mayonnaise
Salt and white pepper to taste
egg, slightly beaten
1/2 cup fine
bread crumbs or cracker crumbs**
4 tablespoons butter
Green Onion Sauce (see recipe below)
*If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case
of your supermarket or fish store.
Making Homemade Bread Crumbs.
Carefully clean the crab meat of any shells or
cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old
Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully
fold in egg with a rubber spatula until mixture just clings together.
Divide crab mixture into four portions and shape each
into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking
sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at
least 3 hours or overnight (the cold will firm up the cakes so that they will not break upwhen fried.)
Place bread or cracker crumbs into a shallow pie plate;
lightly dredge crab cakes.
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan;
slowly fry crab cakes approximately 3 to 4 minutes per side or until crisp and golden brown,
turning once only with a spatula. If the crab cake browns too quickly, reduce
heat. The internal temperature should be 150 to 155 degrees F. with an
cooking thermometer. Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.
This is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
NOTE: These crab cakes are also great
as a starter course of your dinner meal.
Makes 8 servings or 16 petite crab cakes.
Green Onion Sauce:
1/2 cup mayonnaise
1 hard-cooked egg, minced
Tabasco Sauce (or to taste)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly-squeezed
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
chile pepper, seeded, deveined, and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely-chopped green onions (green and white parts)
In a medium bowl, combine mayonnaise, cream, egg,
Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno
chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold.