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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

Print

Crab Cakes and Cocktail Sauce


Ingredients

  • 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

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. 1/2 cup Heinz Chili Sauce
  10. 1/2 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.

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  1. ChloeB

    January 9th, 2011 at 5:24 am

    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!

  2. bakedbree

    January 10th, 2011 at 9:32 pm

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

  3. the tiny twig

    January 9th, 2011 at 6:33 am

    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”.

  4. bakedbree

    January 10th, 2011 at 9:32 pm

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

  5. pepper

    January 9th, 2011 at 7:25 am

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

  6. bakedbree

    January 10th, 2011 at 9:31 pm

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

  7. Janet Bocciardi

    January 9th, 2011 at 8:39 am

    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.

  8. bakedbree

    January 10th, 2011 at 9:29 pm

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

  9. corey

    January 9th, 2011 at 9:42 am

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

  10. bakedbree

    January 10th, 2011 at 9:28 pm

    I’ll make them for you!

  11. heather

    January 9th, 2011 at 10:14 am

    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*

  12. bakedbree

    January 10th, 2011 at 9:27 pm

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

  13. Dangler

    January 9th, 2011 at 11:18 am

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

  14. bakedbree

    January 10th, 2011 at 9:23 pm

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

  15. Katie

    January 9th, 2011 at 11:55 am

    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!

  16. bakedbree

    January 10th, 2011 at 9:23 pm

    Thank you Katie!

  17. leticia

    January 9th, 2011 at 1:51 pm

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

  18. bakedbree

    January 10th, 2011 at 9:21 pm

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

  19. Heather {WhipperBerry}

    January 9th, 2011 at 2:49 pm

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

  20. bakedbree

    January 10th, 2011 at 9:20 pm

    thanks Heather!

  21. Jo-Anna

    January 9th, 2011 at 8:09 pm

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

  22. bakedbree

    January 10th, 2011 at 9:20 pm

    thank you Jo-Anna!

  23. Mary

    January 10th, 2011 at 6:26 am

    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

  24. bakedbree

    January 10th, 2011 at 9:18 pm

    Thank you so much Mary!

  25. Mae

    January 10th, 2011 at 9:00 am

    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

  26. bakedbree

    January 10th, 2011 at 9:17 pm

    thank you Mae!

  27. Shailender @ Valentine Vacation

    January 11th, 2011 at 12:02 am

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

  28. bakedbree

    January 17th, 2011 at 8:08 pm

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

  29. bodybuilding natural,bodybuilding workout

    January 11th, 2011 at 1:58 am

    looking really yummy

  30. bakedbree

    January 17th, 2011 at 8:08 pm

    thanks!

  31. Jon

    January 11th, 2011 at 3:55 am

    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!

  32. bakedbree

    January 17th, 2011 at 8:08 pm

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

  33. joycee

    January 11th, 2011 at 6:39 am

    Too good not to share!

  34. bakedbree

    January 17th, 2011 at 7:53 pm

    thanks Joycee!

  35. Daisy

    January 11th, 2011 at 11:34 am

    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?

  36. Sarah

    January 18th, 2011 at 12:57 am

    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!

  37. bakedbree

    January 19th, 2011 at 7:54 pm

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

  38. ed

    November 18th, 2011 at 9:51 pm

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

  39. bakedbree

    November 18th, 2011 at 10:15 pm

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

  40. Dixya

    April 26th, 2012 at 11:49 am

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

  41. bakedbree

    April 29th, 2012 at 7:54 pm

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

  42. Tommy Hound

    January 4th, 2013 at 2:12 pm

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

  43. bakedbree

    January 14th, 2013 at 9:45 pm

    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.

  44. Rose

    August 25th, 2013 at 12:14 pm

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

  45. bakedbree

    August 25th, 2013 at 3:54 pm

    You could broil them.

  46. gordon johanson

    December 31st, 2013 at 2:41 pm

    Q—ASSUME YOU COULD MAKE AND FREEZE—
    G

  47. bakedbree

    January 5th, 2014 at 6:23 pm

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

  48. Homemade Cocktail Sauce - Simply Whisked

    July 20th, 2018 at 3:41 am

    […] Serve it with crab cakes […]

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