Crab Cakes With Spicy Sauce
Created by JostLori on June 14, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 16m
- Recipe #24077
Ingredients
- 2 tablespoons mayonnaise
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon flat leaf parsley, chopped
- 1 shallot, minced (I use Penzey's Air Dried Shallots)
- 1 large egg (lightly beaten)
- 1 large egg yolk (lightly beaten)
- 1 1/2 cups panko bread crumbs (DIVIDED USE)
- 1 pound crab meat (lump, drained and shell pieces removed)
- FOR SPICY SAUCE
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons flat leaf parsley, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1/8 teaspoon ground red pepper (or more, to taste)
How to Make
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Step 1: In a medium bowl, combine the first 8 ingredients. Add 1/2 cup panko and crab; toss gently. Let stand for 20 minutes. Meanwhile, make the sauce (see Step ).
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Step 2: Divide crab mixture into 8 equal portions and shape each into a patty. Place the remaining panko in a shallow bowl. Place a patty in the bowl and scoop panko to cover, pressing lightly, and put on a small tray. Repeat with remaining patties.
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Step 3: Heat a large skillet over medium-high heat. Add 2 tablespoon canola oil to pan. Add 4 crab cakes to pan; cook 4 minutes and then turn gently. Cook for another 4 minutes or until golden brown. Remove from pan; keep warm. Repeat procedure with 2 more tablespoons oil and crab cakes.
How to Make
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Step 4: In a small bowl, combine all the sauce ingredients. Let stand for the flavors to meld while the crab cakes are cooking.
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Step 5: Serve the crab cakes with a dollop of the spicy sauce.