Crab Cakes with Cajun Cream Sauce
The crab meat is the star of these crab cakes because they have minimal filler. Cajun Cream Sauce is the perfect, lemony accent.
Ingredients
For the Crab Cakes
- 8-10 ounces crab meat, coarsley chopped preferably snow crab
- ¾ cup panko bread crumbs divided
- ½ teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 2 tablespoon mayonaisse
- 2 teaspoon Dijon mustard
- ½ teaspoon cracked black pepper or, to taste
- 2 teaspoon Old Bay seasoning divided
- 2-3 tablespoon canola oil
For the Sauce
- ¼ cup white wine
- 2 tablespoon lemon juice (preferably fresh)
- 2 tablespoon heavy cream
- ½ teaspoon cajun seasoning
- ¼ teaspoon cayenne pepper optional
- 2 tablespoon butter cut into pieces
Instructions
For the Crab Cakes
- Combine ½ panko crumbs and ½ Old Bay and set aside for coating.
- Combine remaining ingredients, leaving crab for last.
- Form into 4 patties. Sprinkle tops with reserved crumbs.
- Place on waxed or parchment paper, crumb side down and sprinkle crumbs on top, pressing lightly into place. Refrigerate for minimum 2 hours
- Heat canola oil over medium heat.
- Cook crab cakes in oil 3-4 minutes per side, turning carefully.
For the Sauce
- Cook wine and lemon juice over medium high heat, until liquid is mostly evaporated.
- Add butter and seasonings and whisk, just until butter is melted.
- Remove from heat and stir in cream.
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