Crab Cakes with a Creamy Horseradish Sauce
Crab Cakes with a Creamy Horseradish Sauce
Melanie Richtman
Perfect Dinner Recipe
Products used: 10” Fry Pan
Products used: 10” Fry Pan
Ingredients
For the crab cakes:
- 1 large egg
- ¼ cup chopped celery
- ¼ cup chopped red bell pepper
- ½ cup crushed Saltine crackers
- 1 ½ tablespoons of mayonnaise
- ½ tablespoon dijon mustard
- ½ teaspoon Old Bay Seasoning
- ¼ teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
- ¼ cup of chopped scallions
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 14 oz crab meat, lump preferred
- Panko bread crumbs
- Parsley and lemon wedges for serving
For the sauce:
- ⅓ cup of greek yogurt
- ⅓ cup of mayonnaise
- 1 tablespoon of lemon juice
- 2 teaspoons of horseradish
- ½ teaspoon of dried dill (or 1 teaspoon of fresh dill)
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- Salt and pepper to taste
Directions
- In a large bowl, combine the egg, celery, bell pepper, crushed saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, scallions, salt and pepper, and mix.
- Gently fold in the crab meat.
- Preheat your stainless steel pan and once properly preheated, add a high smoke point oil to the pan, like olive oil or avocado oil.
- Form the crab mixture into patties and top with panko breadcrumbs.
- Cook each side for 2-3 minutes, or until golden brown.
- For the sauce, combine the greek yogurt, mayonnaise, lemon juice, horseradish, dill, garlic powder, onion powder, salt, and pepper.
- Serve crab cakes with lemon wedges, parsley, and the horseradish sauce.
