crab cake recipeWhen I go visit my family in New Jersey, I eat crab the entire time I am there.  I love crab.  When we moved to the West Coast, I discovered Dungeness crab.  It is delicious, but it is not the same as the blue crab that I am used to.  West Coast Crab Feeds are really fun events and a new way for me to eat crab.  But when I see jumbo lump crabmeat in the store, I always bring some home.  For New Year’s Eve, I always try to make something a little extra special and this year was no different.  I made filet and crab cakes.  My version of surf and turf.

This meal is very easy to make and perfect for a romantic dinner for two.  You can prep everything ahead of time and saute the crab cakes right before you are going to serve them.  I served this with a simple salad and a glass of champagne.  A great way to ring in 2011 if I do say so myself.

crab cake recipe1 pound jumbo lump crabmeat
1/3 cup crushed Saltine crackers
3 finely chopped green onions
1/2 cup chopped red bell pepper
2 eggs
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
the juice of 1/2 a lemon
1/4 teaspoon garlic powder
1 teaspoon salt

for dredging:

1/2 cup crushed Saltines
1/2 cup flour

to cook:

1/4 cup vegetable oil
1/4 cup butter

crab cake recipeIn a large bowl, mix together everything except the crabmeat.

crab cake recipeAdd the crabmeat.

crab cake recipeGently fold the crabmeat in.  You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.

crab cake recipeLine a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour.  There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.

crab cake recipe

Combine together the Saltines and flour in a small bowl.

crab cake recipe Dredge the crab cakes in a mixture of flour and saltine crackers.

crab cake recipeIn a large saute pan over medium heat, melt together the butter and oil.  Cook the crab cakes for about 4 or until golden brown.  Flip the crab cake over and brown the other side.

cocktail sauce recipeCocktail Sauce:

1/2 cup Heinz Chili Sauce
1/2 cup ketchup
3 Tablespoons horesradish
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
hot sauce to taste

cocktail sauce recipeMix everything together in a bowl.

cocktail sauce recipePut the cocktail sauce in another container and serve with the crab cakes.

cocktail sauce recipe

These can be made much smaller and a perfect little appetizer.  Enjoy!

cocktail sauce recipe

Crab Cakes and Cocktail Sauce
 
Ingredients
  • 1 pound jumbo lump crabmeat
  • ⅓ cup crushed Saltine crackers
  • 3 finely chopped green onions
  • ½ cup chopped red bell pepper
  • 2 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • the juice of ½ a lemon
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • for dredging:
  • ½ cup crushed Saltines
  • ½ cup flour
  • to cook:
  • ¼ cup vegetable oil
  • ¼ cup butter
Instructions
  1. In a large bowl, mix together everything except the crabmeat.
  2. Add the crabmeat.
  3. Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.
  4. Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour. There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.
  5. Combine together the Saltines and flour in a small bowl.
  6. Dredge the crab cakes in a mixture of flour and saltine crackers.
  7. In a large saute pan over medium heat, melt together the butter and oil. Cook the crab cakes for about 4 or until golden brown. Flip the crab cake over and brown the other side.
  8. Cocktail Sauce:
  9. ½ cup Heinz Chili Sauce
  10. ½ cup ketchup
  11. 3 Tablespoons horesradish
  12. 2 teaspoons lemon juice
  13. 1 teaspoon Worcestershire sauce
  14. hot sauce to taste
  15. Mix everything together in a bowl.
  16. Put the cocktail sauce in another container and serve with the crab cakes.