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Crab Cakes with Creole Sauce

1 (8 oz.) container jumbo crabmeat
2/3 cup panko, divided
1 tsp. Old Bay seasoning
2 TBSP. red bell pepper, minced
1 TBSP. green onion, minced
2 large eggs, divided
1 TBSP. mayonnaise
1 TBSP. fresh lemon juice
3 TBSP. butter
2 TBSP. olive oil
Creole Sauce

Creole Sauce (makes 1/3 cup)
1/4 cup sour cream
3 TBSP. mayonnaise
1 TBSP. minced green onion
1 TBSP. fresh lemon juice
1 tsp. prepared horseradish
2 tsp. Old Bay seasoning

In a medium bowl, combine crabmeat, 1/3 cup breadcrumbs, bell pepper, green onion and the Old Bay seasoning; set aside.
In a small bowl, lightly beat 1 egg.
Whisk in mayonnaise and lemon juice.
Add egg mixture to crab mixture, tossing to combine.
Shape mixture into 4 patties.
In a small bowl, lightly beat remaining egg.
Lightly brush each side of crab cake with egg, and dip in remaining 1/3 cup bread crumbs.
In a large skillet, heat butter and olive oil over medium heat.
Add crab cakes; cook 3 to 4 minutes per side or until golden.
Serve with Creole Sauce.
Serves 4.

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