Crab Cakes with Lemon Herb Sauce
Servings: 4
Ingredients
For the crab cakes:
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh Italian parsley
- 1 1/2 teaspoons Old Bay seasoning
- 1 large egg
- 1/2 lemon juiced
- 1/4 teaspoon or more Sriracha
- Freshly ground black pepper to taste
- 1/3 cup dry plain breadcrumbs
- 1 lb. high quality lump crabmeat picked over
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- Lettuce leaves for serving
For the lemon-herb sauce:
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon juiced
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh chives
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the mayonnaise, chives, parsley, Old Bay seasoning, egg, lemon juice, and red pepper. Season to taste pepper (you shouldn't need salt because the Old Bay seasoning has salt). Gently fold in the breadcrumbs and crab, being careful not to break up the crab pieces.
- Form into 4 patties that are about 3 inches wide and 1 1/2 inches tall. Place on a parchment linked baking sheet, wrap with plastic, and refrigerate for at least 30 minutes or up to 24 hours.
- Meanwhile, prepare the sauce by combining all of the sauce ingredients in a small bowl. Cover and refrigerate for at least 30 minutes or up to 3 days.
- Place the flour in a shallow dish and lightly dredge each crab cake in the flour. Heat the oil in a large skillet over medium-high heat. Gently place each cake in the skillet and fry until golden brown and crisp, 4 to 5 minutes per side. Serve immediately with lettuce and sauce.
Notes
Recipe By: Handletheheat.com
Serving Size: 4
Serving Size: 4
Leave a Reply