Crab Cakes and Cocktail Sauce

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 with cocktail sauce

Crab Cakes and Cocktail Sauce

Yield: makes 4 to 6

Crab Cakes and Cocktail Sauce - My grandmother is famous for her crab cakes and her cocktail sauce. No one has ever made me a better crab cake. The secret to her cocktail sauce is chili sauce.

Ingredients

Crab Cakes:

  • 1 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

Cocktail Sauce:

  • 1 bottle Heinz chili sauce
  • 2 Tablespoons horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • juice of one lemon

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, mix everything together in a bowl.
  9. Put the cocktail sauce in another container and serve with the crab cakes.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 50 Comments

  1. ChloeB

    Hi Bree! As a girl born and raised in Maryland, I have to say that blue crabs (and Old Bay!) are near & dear to my heart! This recipe looks very easy to make and delicious too. I like that you used canned lump crab meat. I’ve never used it before, but I love a good time saving tip!

    1. bakedbree

      I am far too lazy to crack my own crabs. It is worth the price you pay for it.

  2. the tiny twig

    i think crabcakes might be my favorite food in the entire world. i live in landlocked Indiana, though, soooooo…it’s normally not the most amazing crab ever! πŸ™‚ either way, crab is incredible! thanks for the great recipe–all the ones i’ve tried at home have been “eh”.

    1. bakedbree

      It is such a treat when you get good crab. I hope that you like this one.

  3. pepper

    Love your recipes and photos, but of course I would because you’re a Jersey Girl. I didn’t know that. What town?

    1. bakedbree

      I am from Linwood, which is about 15 minutes from Atlantic City.

  4. Janet Bocciardi

    That looks so good! I think I know what we’re having for dinner tonight! Thanks for sharing – we love crab cakes with very little filler.

    1. bakedbree

      What is the point of a crab cake if it is all filler? Hope that you enjoyed!

  5. corey

    Wow. Those are perfection! I must make those soon!

    1. bakedbree

      I’ll make them for you!

  6. heather

    I’m a newcomer to the site (lured by your overnight oats), and now I’m even more excited for these crab cakes! This is one dish that if it’s on the menu, I’ll order it. We rarely buy good jumbo lump crab meat b/c of the price, and crab cakes with regular canned crab meat just isn’t the same. I might have to splurge for this though. I’ve never seen crab cakes served with cocktail sauce — sounds great.

    Cheers and happy New Year,

    *Heather*

    1. bakedbree

      it is because I really do not eat anything with mayonnaise. I love cocktail sauce with crab cakes. I like the spicy with them.

  7. Dangler

    Shut. It. Down. Crab Cakes are my fave kind of cake! These look absolutely divine! Omg I want some right now….

    1. bakedbree

      These are really good. I love a crab cake too.

  8. Katie

    Crab is one of those foods that I like sometimes and othertimes, no so much. Strange. But these crab cakes look really delicious and light – I love the colour in them too. Hope you had a great time ringing in the New Year!

    1. bakedbree

      Thank you Katie!

  9. leticia

    It looks incredible! For real! I’ll try to use my last moments on holidays to make this recipe.

    1. bakedbree

      It will be a nice way to start off a new year.

  10. Heather {WhipperBerry}

    Those look delish! I LOVE crab and can’t wait to try this.
    kisses
    Heather from WhipperBerry

    1. bakedbree

      thanks Heather!

  11. Jo-Anna

    I just wanted to say that I love your sight! Such great recipes and inspiration! Fab photos!

    1. bakedbree

      thank you Jo-Anna!

  12. Mary

    I am also a lover of crab. The cakes you made for your New Year’s celebration really look and sound delicious. We are transplants form New Jersey to Oregon, so I’m familiar with both types of crab. I’m relatively new to your blog and while I don’t comment often, I wanted you to know how much I like the food and recipes you feature here. You have a beautiful site. I hope you have a great day. Blessings…Mary

    1. bakedbree

      Thank you so much Mary!

  13. Mae

    Wow, this looks so great! I can’t wait to try this recipe! I enjoy your blog so much, thank you for sharing. πŸ™‚
    Mae

    1. bakedbree

      thank you Mae!

  14. Shailender @ Valentine Vacation

    You are simply rocking, you have make it to look so simple. I’m too going to try it. πŸ˜€

    1. bakedbree

      lol… thanks! I am glad that you think so.

  15. bodybuilding natural,bodybuilding workout

    looking really yummy

    1. bakedbree

      thanks!

  16. Jon

    They do look good. I have only made fishcakes once, and they were pretty tasty, but my wife loves crabs so I must treat her sometime. The fishcakes from the supermarkets also are always mostly potato, and no pots here!

    1. bakedbree

      No fillers in crab cakes! You do not want to mask the flavor of the crab at all.

  17. joycee

    Too good not to share!

    1. bakedbree

      thanks Joycee!

  18. Daisy

    This is one of my favourite summer foods with a glass of white or sparkling wine on a nice warm evening. Makes me wish even more the cold winter motnhs would you just go away!
    Is it possible to use fresh garlic instead of garlic powder?

  19. Sarah

    These look divine! Don’t you think it’s interesting how your personal preference (say, for crab) sometimes just comes down to what you’re used to having growing up?

    Anyway, I just found your blog and love it. I’m in Sacramento too and look forward to reading more great recipes!

    1. bakedbree

      it is completely geographical. Welcome and thanks for saying hi.

  20. ed

    These look great. I need to make them ahead of time. Have you had experience re-warming them?

    1. bakedbree

      How far ahead of time? I might brown them off, and then bake them through right before you want to serve them.

  21. Dixya

    oh my god. these look fantastic. I am on a quest for crab cakes and I may just use your recipe πŸ™‚ πŸ™‚

    1. bakedbree

      I so love a good crab cake. Hope that you like these.

  22. Tommy Hound

    Are you seriously talking of crabcakes without Old Bay seasoning? really?
    Its almost like a recipe for cocktail sauce without horseradish

    1. bakedbree

      Obviously I am serious. Or maybe my palette is just a bit more refined than yours. Take a look around at some crab cake recipes, very few ever call for Old Bay. That is for whole crabs and shrimp.

  23. Rose

    Can these be baked instead of fried? Can’t eat fried food.

    1. bakedbree

      You could broil them.

  24. gordon johanson

    Q—ASSUME YOU COULD MAKE AND FREEZE—
    G

    1. bakedbree

      No, I would never freeze crabmeat. In fact, I only will eat these the day that I make them.

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