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BROWSE

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CRAB CAKES

with Dijon Sauce

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings
INGREDIENTS
  • 1/2 cup real mayonnaise divided
  • 1 tablespoon milk
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon dry mustard
  • 1 teaspoon horseradish mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon steak sauce
  • 3/4 cup crispy Panko style plain bread crumbs
  • 1/4 cup chopped green onions
  • 1 large egg slightly beaten
  • 1/4 teaspoon cayenne pepper
  • 2 6.5 ounce cans jumbo lump crab meat drained
  • 1 tablespoon butter
  • 1 tablespoon Culinary Circle Extra Virgin Olive Oil
DIRECTIONS

In small bowl, combine ¼ cup mayonnaise, milk, chives, mustards, Worcestershire and steak sauce; salt and pepper to taste. Set aside.

In medium bowl, mix together remaining ¼ cup mayonnaise, bread crumbs, green onions, egg and cayenne pepper until just combined. Salt and pepper to taste. Gently fold in crabmeat.

Shape into 4 crab cakes. Set aside.

Heat large skillet over medium heat. Add butter and oil; when sizzling, carefully add crab cakes. Sauté until golden brown on both sides (about 8-10 minutes).

Serve with Dijon Sauce.