Crab Cakes with a Creamy Horseradish Sauce
Crab Cakes with a Creamy Horseradish Sauce
Melanie Richtman
Perfect Dinner Recipe
Products used: 10” Fry Pan
Ingredients
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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
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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.
