Crab Cakes with Cocktail Sauce Recipe

Crab Cakes with Cocktail Sauce Recipe

Crab Cakes with Cocktail Sauce Inspired by Oyster House

• Difficulty: Easy
• Makes: 4 large or 6 small crab cakes
• Nutritional Info Per Serving (1 of 4): 603 kcal, 26 g total fat, 9 g saturated fat, 64 g carbs, 7 g dietary fiber, 23 g sugar, 29 g protein, 180 mg cholesterol, 2284 mg sodium
• Total Time: 25 minutes
• Prep Time: 15 minutes
• Cook Time: 10 minutes

Ingredients

• 1/2 stick unsalted sweet butter
• 1 1/2 cups panko breadcrumbs
• 1 tablespoon crab boil spice (Old Bay suggested)
• 1 teaspoon freshly ground black pepper
• 1 pound lump crab meat
• Juice from 1 lemon
• 3/4 cup sour cream
• 1 egg, lightly whisked
• 1/2 cup all-purpose flour, plus extra for dusting
• 1/4 cup fresh parsley, minced
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• Freshly ground black pepper, to taste
• 3 tablespoons vegetable oil

For the Cocktail Sauce:

• 1 cup ketchup
• 1 cup chili sauce
• 1/4 cup prepared horseradish, drained
• 1 teaspoon hot sauce (Tabasco recommended)
• 1 tablespoon Worcestershire sauce

Instructions

1. In a large saut pan over medium heat, melt the butter. Add the panko, crab boil seasoning, kosher salt, and black pepper. Stir continuously until the butter is absorbed and the breadcrumbs are lightly toasted. Remove from heat and let the breadcrumb mixture cool.
2. Place the crab meat in a large bowl and pick out any shells. Add the lemon juice and gently combine. Fold in the sour cream, beaten egg, 1/2 cup flour, minced parsley, dry mustard, and the cooled breadcrumb mixture. Season with additional salt and pepper to taste. Form the mixture into 4 large or 6 small patties (about 2 1/4 ounces each for small).
3. Lightly dust each patty with extra flour, shaking off any excess. Heat the vegetable oil in a large saut pan over medium heat. Cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side. Transfer to a serving plate.
4. To make the cocktail sauce, whisk together ketchup, chili sauce, drained horseradish, hot sauce, and Worcestershire sauce in a bowl. Chill in a sealed container until ready to serve.

This recipe is adapted from a professional kitchen and hasn't been tested in home settings.