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Crab Cakes with Herb Sauce
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Makes: 8 / Preparation time: 20 minutes

Total time: 35 minutes

1 1/4 pounds lump crabmeat (or mix of lump, special and claw meat)

1 large egg

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon Old Bay Seasoning

1 tablespoon Dijon mustard

1/4 cup reduced-fat mayonnaise

3 tablespoons chopped fresh parsley

1/3 cup finely chopped red pepper, optional

1/2 to 1 cup cracker meal or plain panko bread crumbs

Crab Cake Sauce (see note)

Preheat the broiler.

Pat the crab meat dry and set it aside.

In large mixing bowl, mix together the egg, salt, pepper, Old Bay Seasoning, Dijon, mayonnaise, parsley and, if using, the red pepper. Fold in the crab meat, trying not to break up any of the chunks. Add cracker meal or panko crumbs. The mixture should be sticky but not too moist. Add additional cracker meal or panko crumbs as needed.

Shape the mixture into patties about {-inch thick and about 3 inches in diameter.

Place on a broiler pan and broil about 6 inches from the heat element until just lightly browned on top, about 4 minutes. Turn over and broil on second side until lightly brown, another 4 minutes. Remove from the broiler and serve with the sauce.

Cook's note: To make a simple sauce, mix 2 tablespoons minced favorite herb, 1/3 cup reduced-fat mayonnaise and 1 tablespoon lemon juice. Season with a little sea salt and black pepper if desired.

From and tested by Susan Selasky in the Free Press Test Kitchen.

 

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