Florida Blue Crab Cakes with Tangy Butter Sauce

Florida Blue Crab Cakes with Tangy Butter Sauce
Course: Main Course
Servings: 4 persons
Blue Crab Cakes:
  • 1/4 cup finely chopped Florida red onion
  • 2 tablespoons chopped fresh Florida parsley
  • 3 tablespoons light mayonnaise
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon seafood seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 2 egg whites lightly beaten
  • 1 pound Florida lump blue crabmeat drained, shell pieces removed
  • 1 1/2 cups panko (Japanese bread crumb- divided use
  • 2 tablespoons olive oil
Tangy Butter Sauce:
  • 3/4 cup fat-free chicken broth
  • 3 tablespoons chopped Florida shallots
  • 2 tablespoons white wine vinegar
  • 2 1/2 tablespoons butter
For Blue Crab Cakes:
  1. Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes
  2. Shape the crab mixture into 8 patties each 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly.
  3. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden.
For Tangy Butter Sauce:
  1. Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup Remove from heat and stir in butter. Serve with crab cakes.
Recipe Notes

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

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