Crab Cake PT20M https://img4.recipesrun.com/201907/2019/1018/7b/6/783184/300x200x50.jpg 6 servings Ingredients: Black pepper to taste Salt to taste 1 tbsp. finely chopped onion 1/4 tsp. Worcestershire 1/4 tsp. Crystal hot sauce 1 tbsp. Creole mustard Juice of 1 lemon 2 cups mayonnaise 1 tbsp. horseradish 1 tbsp. chopped capers Roasted corn sauce, optional Pepper, to taste Salt, to taste 1/2 small red pepper, diced 1/2 red onion, diced 6 oz. ravigote sauce (see recipe below) 1 oz. parsley, finely chopped 2 pounds Louisiana jumbo lump crab

Crab Cake

By Ellie

6 Person
20 Minutes
0 Calories
Crab cakes seem simple enough to make. Get lump crab meat, add seasoning, form into patties, fry them up in a pan and you've got home-cooked crab cakes.

Ingredients

Ravigote sauce

  • Black pepper to taste

  • Salt to taste

  • 1 tbsp. finely chopped onion

  • 1/4 tsp. Worcestershire

  • 1/4 tsp. Crystal hot sauce

  • 1 tbsp. Creole mustard

  • Juice of 1 lemon

  • 2 cups mayonnaise

  • 1 tbsp. horseradish

  • 1 tbsp. chopped capers

Makes 6 crab cakes

  • Roasted corn sauce, optional

  • Pepper, to taste

  • Salt, to taste

  • 1/2 small red pepper, diced

  • 1/2 red onion, diced

  • 6 oz. ravigote sauce (see recipe below)

  • 1 oz. parsley, finely chopped

  • 2 pounds Louisiana jumbo lump crab

Method

  • 01
    Mix all ingredients and add salt and pepper to taste.
  • 02
    Place approximately 6 ounces of crab mixture in each ring mold. Heat a skillet to medium-high heat and cook the crab cake - still inside the mold -- until seared, golden brown on top and bottom.
  • 03
    Plate crab cakes on top of the roasted corn cream sauce, if desired.
  • 04
    Drizzle the ravigote sauce around the edge of the plate and serve.
  • 05
    Ravigote sauce: Mix all ingredients together and add salt and pepper to taste.

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Crab Cake

Crab cakes seem simple enough to make. Get lump crab meat, add seasoning, form into patties, fry them up in a pan and you've got home-cooked crab cakes.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 10 Mins
  • Cook Time 10 Mins
  • Total Time 20 Mins
02 Ingredients
Ravigote sauce
Black pepper to taste
Salt to taste
1 tbsp. finely chopped onion
1/4 tsp. Worcestershire
1/4 tsp. Crystal hot sauce
1 tbsp. Creole mustard
Juice of 1 lemon
2 cups mayonnaise
1 tbsp. horseradish
1 tbsp. chopped capers
Makes 6 crab cakes
Roasted corn sauce, optional
Pepper, to taste
Salt, to taste
1/2 small red pepper, diced
1/2 red onion, diced
6 oz. ravigote sauce (see recipe below)
1 oz. parsley, finely chopped
2 pounds Louisiana jumbo lump crab
03 Method
Step 1
Mix all ingredients and add salt and pepper to taste.
Step 2
Place approximately 6 ounces of crab mixture in each ring mold. Heat a skillet to medium-high heat and cook the crab cake - still inside the mold -- until seared, golden brown on top and bottom.
Step 3
Plate crab cakes on top of the roasted corn cream sauce, if desired.
Step 4
Drizzle the ravigote sauce around the edge of the plate and serve.
Step 5
Ravigote sauce: Mix all ingredients together and add salt and pepper to taste.
04 Author
Ellie Ellie
1078 Recipes
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