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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Crab Cakes with Imperial Sauce

December 21, 2018 by Jennifer Leave a Comment

DifficultyIntermediate
Yields4 Servings
Total Time30 mins
 1 ¼ cups mayonnaise
 ¼ cup cup juice from 2 lemons
 1 tbsp Worcestershire sauce
 2 tsp sriracha
 ¾ tsp Old Bay seasoning
 1 ½ lbs lump crabmeat, picked over for shells
 1 ¼ cups Saltine crackers (1 sleeve)
 4 scallions, minced
 4 tbsp vegetable oil
1

Buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble. I double the sauce to drizzle on potatoes.

2

1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.

3

2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.

4

3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.

CategoryEntrees, Fish & Seafood
Adapted from America's Test Kitchen April 2007

Ingredients

 1 ¼ cups mayonnaise
 ¼ cup cup juice from 2 lemons
 1 tbsp Worcestershire sauce
 2 tsp sriracha
 ¾ tsp Old Bay seasoning
 1 ½ lbs lump crabmeat, picked over for shells
 1 ¼ cups Saltine crackers (1 sleeve)
 4 scallions, minced
 4 tbsp vegetable oil

Directions

1

Buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble. I double the sauce to drizzle on potatoes.

2

1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.

3

2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.

4

3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.

Crab Cakes with Imperial Sauce
IngredientsDirections

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