Blue Crab Cakes

I love these simple crab cakes.  With fresh simple ingredients, these are one of my go-to dishes for entertaining a small group of friends. As an alternative, they can be made into small slider shapes and served as appetizers.  Also trust me when I say you will love this tangy butter sauce.

What’s In It?

1 pound fresh or pasteurized lump blue crabmeat drained; shell pieces removed.
1 ½ cup panko crumbs, divided
¼ cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
¾ teaspoon seafood seasoning, Old Bay
½ teaspoon Worcestershire sauce
1 egg, beaten
2 tablespoons olive oil

Combine onion, parsley, mayonnaise, mustard, Old Bay, Worcestershire sauce, and egg.  Gently fold in the crabmeat along with ¾ cup of panko crumbs (set aside remaining).  Cover and chill 30 minutes. Shape the crab mixture into 8 patties about ¾ inches thick.  In a shallow dish, roll the patties in the remaining ¾ cup of Panko crumbs, coating evenly.  In a non-stick skillet over medium heat, heat the olive oil and cook 4 crab cakes at a time for 5 to 7 minutes, turning once 2 ½ to 3 ½ minutes per side or until golden brown.

(For a more impressive crab cake use 8 ounces of lump and 8 ounces of jumbo lump crabmeat)

Tangy Butter Sauce

What’s in it?

¾ cup chicken broth

3 tablespoons shallots (finely chopped)

2 tablespoons white wine vinegar

2 ½ tablespoons butter

Combine broth, shallots, and vinegar in a small saucepan.  Bring to a boil and cook until reduced to ¼ cup.  Remove from heat and stir in butter.  Serve with crab cakes.

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture