Crab cakes are a seafood dish that is popular in many parts of the world, especially in coastal regions. They are made by combining crab meat with various ingredients such as breadcrumbs, eggs, mayonnaise, herbs, and spices. The mixture is then formed into patties and typically fried until golden brown.
How To Make:
Melt the butter in a saucepan over medium heat to get things started.
Once the butter has melted, add the heavy cream and whisk to combine. Allow the mixture to come to a gentle simmer, then reduce the heat to low and continue to whisk until the sauce has thickened slightly.
Next, add freshly squeezed lemon juice to the sauce and season with salt, pepper, and any other desired herbs or spices. Common additions include parsley, dill, paprika, and cayenne pepper. If necessary, taste the sauce and season as desired. Place a cooked crab cake on a platter, then top it with the cream sauce to serve.
Here are some tips and variations:
Utilize premium crab meat; the flavor of the crab cakes might vary greatly depending on the quality of the crab meat. Look for fresh, high-quality crab meat from a reputable seafood market.
Experiment with seasonings: While traditional seasonings like Old Bay and paprika work well, feel free to experiment with other herbs and spices to add your own twist to the dish.
Add some crunch: To add some texture to the crab cakes, try mixing in some finely chopped celery or red bell pepper. You can also top the finished crab cakes with breadcrumbs for added crunch.
Make mini crab cakes: For a party or appetizer, try making mini crab cakes instead of full-sized ones. They're perfect for bite-sized snacking and can be served with a dollop of cream sauce on top.
Serve with a side of coleslaw: Crab cakes with cream sauce pair well with a side of coleslaw. The crunch of the cabbage and the tang of the dressing help balance out the richness of the crab cakes and cream sauce.
Try a different type of cream sauce: If you're not a fan of the traditional cream sauce, try making a sauce with a different base. For example, you could try a hollandaise sauce or a garlic aioli.
Use a different type of seafood: While crab is the classic seafood for crab cakes, you can also try making them with other types of seafood, such as shrimp or lobster.
Make it gluten-free: If you need to make the recipe gluten-free, try using gluten-free breadcrumbs or almond flour in place of traditional breadcrumbs. You can also thicken the cream sauce with cornstarch instead of flour.
Ingredients:
- Crab Cakes:
- 1 lb. fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 2 tbsp. chopped fresh parsley
- 1 tsp. Old Bay seasoning
- Salt and pepper, to taste
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- Cream Sauce:
- 1 cup heavy cream
- 2 tbsp. unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup white wine
- Salt and pepper, to taste
Instructions:
In a large bowl, mix together the crabmeat, breadcrumbs, mayonnaise, egg, dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper until well combined.
Create 8 equal portions of the mixture, and then divide each portion into patties. In a big skillet, melt the butter and olive oil over medium heat.
Add the crab cakes to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
While the crab cakes are cooking, prepare the cream sauce. Melt the butter in a small pan over medium heat. Saute the shallot and garlic for a couple of minutes until they are soft.
Pour in the white wine and let it cook for 1-2 minutes until slightly reduced. Add the heavy cream and stir to combine.
Let the cream sauce simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
Serve the crab cakes hot with the cream sauce spooned over the top.