Crab Cakes with Horseradish Sauce

Appetizers | July 1, 2015 | By

I think I’ve come up with the perfect crab cake recipe, moist, flavorful, absolutely delicious and the crab shines through! Perfect for entertaining because it can be made the day before and broiled just before serving.

Makes 12 crab cakes

• 3 Tbs of butter
• 1/3 C of bell pepper, any color – diced
• 1/3 C of celery – diced
• 1/3 C of yellow onion – diced
• 1/2 C of dried bread crumbs (plain)
• 1/4 C of green onions, minced
• 1/4 C of mayonnaise
• 1 egg
• 2 Tbs of parsley
• 2 tsp of Worcestershire
• 1 tsp of lemon juice
• 2 tsp of old bay seasoning
• 1 tsp of dry mustard
• 1/2 tsp of of kosher salt
• 1/2 tsp of black pepper
• 1/4 tsp of tabasco sauce
• 1 lb of lump crabmeat, picked through to remove shells

Horseradish Cream Sauce:

• 1/2 C of sour cream
• 1/2 C of mayonnaise
• 2 Tbs of horseradish
• salt and pepper to taste
*Mix all ingredients together in a small bowl


In a heavy skillet, over medium-high heat, cook pepper, celery and onion in butter for 5 minutes, cool slightly. In a medium bowl, combine remaining ingredients, then stir in the onion mixture, mix well.Chill at least 1 hour, may be stored in the fridge overnight. While chilling, make the horseradish cream sauce, just mix all of the ingredients together in a small bowl. Now, just shape into 12 patties with lightly floured hands. Broil the cakes 3-4 minutes until browned, turn and broil the other side for 3-4 minutes. Serve hot with Horseradish cream sauce and lemon wedges. YUM!



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