Crab Cakes with Herb Sauce

Crab cakes have always been a bit of a luxury in our household, reserved for special occasions or restaurant outings. But recently, I decided to bring that restaurant-quality experience into my own kitchen. After stumbling upon this recipe for Crab Cakes with Herb Sauce, I was immediately intrigued by the promise of fresh, vibrant flavors. Let me tell you, this recipe did not disappoint! From the first bite, we were hooked. The crab cakes were perfectly crispy on the outside, tender and moist on the inside, bursting with sweet crab flavor. And the herb sauce? Oh, the herb sauce! It was a revelation – bright, tangy, and herbaceous, it elevated the crab cakes to a whole new level. Even my picky eaters devoured them, and my husband declared them the best crab cakes he’s ever had. This recipe is now a firm family favorite, and I’m so excited to share it with you so you can bring a touch of seafood indulgence to your own table.

Ingredients

• Lump Crab Meat: (1 pound) – The star of the show! Lump crab meat provides the best texture and flavor for crab cakes. Look for high-quality, pasteurized lump crab meat, ensuring it’s picked over for any shell fragments.
• Panko Breadcrumbs: (1 cup) – Japanese-style breadcrumbs that are coarser and lighter than regular breadcrumbs, providing a delightful crispy coating.
• Mayonnaise: (½ cup) – Acts as a binder and adds moisture and richness to the crab cakes. Use a good quality mayonnaise for the best flavor.
• Dijon Mustard: (1 tablespoon) – Adds a tangy and subtle spice that complements the sweetness of the crab meat.
• Lemon Juice: (1 tablespoon, freshly squeezed) – Brightens the flavors and cuts through the richness, adding a zesty touch.
• Worcestershire Sauce: (1 teaspoon) – Adds depth and umami to the crab cake mixture.
• Old Bay Seasoning: (1 teaspoon) – A classic seafood seasoning that enhances the crab flavor with a blend of herbs and spices.
• Fresh Parsley: (¼ cup, finely chopped) – Provides fresh, herbaceous notes and a pop of color.
• Egg: (1 large) – Another binder that helps hold the crab cakes together.
• Butter: (2 tablespoons, unsalted) – Used for cooking the crab cakes, adding flavor and creating a golden-brown crust.
• Olive Oil: (2 tablespoons) – Used with butter for cooking, preventing the butter from burning and adding a healthy element.
• Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors.

For the Herb Sauce:

• Mayonnaise: (½ cup) – The base of the creamy and tangy herb sauce.
• Sour Cream: (¼ cup) – Adds richness and tanginess, balancing the mayonnaise and herbs.
• Fresh Dill: (¼ cup, finely chopped) – A key herb in the sauce, providing a fresh, slightly citrusy, and grassy flavor.
• Fresh Chives: (¼ cup, finely chopped) – Adds a mild oniony and fresh flavor to the sauce.
• Fresh Parsley: (¼ cup, finely chopped) – Enhances the herbaceousness of the sauce and complements the other herbs.
• Lemon Juice: (1 tablespoon, freshly squeezed) – Brightens the sauce and adds a necessary acidity.
• Garlic Powder: (½ teaspoon) – Adds a subtle savory depth to the sauce without overpowering the fresh herbs.
• Salt and Black Pepper: (To taste) – To season the sauce and bring out the flavors of the herbs.

Instructions

1. Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Be careful not to overmix, as this can make the crab cakes tough. Gently fold the ingredients together until just combined. Overmixing will break down the delicate crab meat and result in a less tender crab cake.
2. Bind the Mixture: In a separate small bowl, lightly whisk the egg. Pour the whisked egg over the crab mixture and gently fold it in until just incorporated. The egg acts as a binder, holding the crab cakes together during cooking. Ensure the egg is evenly distributed throughout the mixture without overmixing.
3. Season and Chill: Season the crab cake mixture with salt and black pepper to taste. Remember that Old Bay seasoning already contains salt, so start with a small amount and adjust as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the mixture helps the crab cakes firm up, making them easier to handle and preventing them from falling apart during cooking. This also allows the flavors to meld together.
4. Form the Crab Cakes: Remove the crab cake mixture from the refrigerator. Using your hands or a ¼ cup measuring cup, gently form the mixture into 8 equal-sized crab cakes, about ¾ inch thick. Be gentle when forming the patties to maintain the texture of the crab meat. You can lightly pat them into shape – avoid pressing too firmly. If the mixture is sticky, lightly dampen your hands with water or coat them with a little panko breadcrumbs.
5. Prepare the Herb Sauce: While the crab cakes are chilling or while you are cooking them, prepare the herb sauce. In a medium bowl, whisk together the mayonnaise, sour cream, fresh dill, fresh chives, fresh parsley, lemon juice, and garlic powder. Season with salt and black pepper to taste. Whisk until smooth and all ingredients are well combined. Taste and adjust seasonings as needed, adding more lemon juice for tanginess or herbs for flavor intensity.
6. Cook the Crab Cakes: Heat butter and olive oil in a large skillet or non-stick pan over medium heat. The combination of butter and olive oil adds flavor and prevents the butter from burning. Once the butter is melted and the pan is hot (but not smoking), carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary to maintain even cooking and crisping.
7. Pan-Fry to Golden Brown: Cook the crab cakes for about 4-5 minutes per side, or until they are golden brown and heated through. Resist the urge to flip them too early; allow them to develop a nice golden crust on the first side before flipping. Gently flip them with a spatula to avoid breaking them apart.
8. Ensure Internal Temperature: To ensure the crab cakes are cooked through, you can check the internal temperature with a meat thermometer. It should reach 165°F (74°C). This is especially important if using pre-cooked crab meat to ensure it’s heated to a safe temperature.
9. Serve Immediately: Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while they are hot and crispy, accompanied by the fresh herb sauce. Garnish with extra fresh herbs or lemon wedges, if desired. The herb sauce should be served chilled or at room temperature to provide a refreshing contrast to the warm crab cakes.

Nutrition Facts

Serving Size: 2 crab cakes

Servings Per Recipe: 4

(Estimated values, may vary based on specific ingredients and portion sizes)

• Calories: Approximately 350 kcal
• Protein: 25g
• Fat: 20g

Preparation Time

Prep Time: 25 minutes (includes chopping herbs, mixing ingredients, forming crab cakes)
Chill Time: 30 minutes (recommended chilling time for the crab cakes to firm up)
Cook Time: 20 minutes (pan-frying time, approximately 4-5 minutes per side per batch)
Total Time: 1 hour 15 minutes (from start to finish, including chilling)

This recipe is relatively quick to prepare, especially considering the impressive flavor payoff. The chilling time is crucial for the best texture, but even without it, the crab cakes can be made in under an hour. The herb sauce can be made while the crab cakes are chilling, making efficient use of time.

How to Serve

Crab cakes are incredibly versatile and can be served in a variety of ways, making them perfect for different occasions.

As an Appetizer:

• Classic Cocktail Party: Serve mini crab cakes as elegant hors d’oeuvres at your next cocktail party. Make smaller, bite-sized crab cakes and serve them on a platter with toothpicks or small forks for easy grabbing. The herb sauce can be served in a small bowl alongside for dipping.
• Seafood Starter: Begin a seafood-themed dinner party with these delicious crab cakes as a starter. Serve 1-2 crab cakes per person as a flavorful and impressive first course.
• Elegant Canapés: Top small toasted baguette slices or crackers with a dollop of herb sauce and a mini crab cake for sophisticated canapés.

As a Main Course:

• Crab Cake Dinner Plate: Serve 2-3 crab cakes per person as a satisfying main course. Pair them with classic side dishes for a complete meal.
• Crab Cake Sandwiches or Sliders: Nestle crab cakes in burger buns or slider rolls with lettuce, tomato, and the herb sauce for delicious crab cake sandwiches. This is a more casual and hearty way to enjoy them.
• Crab Cake Salad: Top a bed of fresh mixed greens with a grilled or pan-fried crab cake for a lighter yet flavorful meal. Add other salad components like avocado, tomatoes, cucumbers, and a light vinaigrette dressing.

Side Dish Pairings:

• Classic Sides:
  • Lemon wedges: Essential for squeezing over the crab cakes for added brightness.
  • Coleslaw: Creamy coleslaw provides a cool and crunchy contrast to the richness of the crab cakes.
  • French fries or Potato wedges: A classic and comforting side dish that pairs well with seafood.
  • Corn on the cob: Grilled or boiled corn on the cob is a summery and sweet accompaniment.
  • Asparagus: Roasted or grilled asparagus provides a healthy and elegant green vegetable side.
• Salads:
  • Green salad with vinaigrette: A simple green salad with a light vinaigrette dressing cleanses the palate.
  • Tomato and cucumber salad: A refreshing and light salad that complements the richness of the crab cakes.
  • Quinoa or couscous salad: For a more substantial and healthy side, consider a quinoa or couscous salad with vegetables and herbs.
• Other Options:
  • Roasted vegetables: Roasted vegetables like broccoli, Brussels sprouts, or carrots are healthy and flavorful sides.
  • Mac and cheese: For a more indulgent and comforting meal, creamy mac and cheese is a decadent pairing.
  • Rice pilaf: A light and fluffy rice pilaf can be a good accompaniment, especially if you want a starchier side dish.

Additional Tips for Perfect Crab Cakes

1. Choose the Right Crab Meat: Lump crab meat is the best for texture and flavor. Avoid imitation crab meat, which lacks the real crab flavor and texture. Backfin crab meat is a more affordable alternative to lump, but lump crab meat is worth the splurge for special occasions. Make sure to pick through the crab meat carefully to remove any shell fragments.
2. Don’t Overmix the Mixture: Overmixing will make the crab cakes tough and rubbery. Gently fold the ingredients together until just combined. Treat the crab meat delicately to maintain its texture and prevent it from breaking down into shreds.
3. Chill the Mixture: Chilling the crab cake mixture is crucial for firming them up and making them easier to handle. It also allows the flavors to meld together. If you are short on time, even 15-20 minutes of chilling is better than none.
4. Use Panko Breadcrumbs: Panko breadcrumbs provide a lighter and crispier coating than regular breadcrumbs. Their irregular texture creates a wonderful crunch when cooked. If you don’t have panko, you can use regular breadcrumbs, but the texture will be slightly different.
5. Don’t Overcrowd the Pan: Cook the crab cakes in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the pan temperature and prevent the crab cakes from browning properly. Give each crab cake enough space to cook evenly and develop a crispy crust.
6. Control the Heat: Cook the crab cakes over medium heat. If the heat is too high, they will brown too quickly on the outside and may not cook through in the center. If the heat is too low, they may become greasy and not develop a crispy crust.
7. Gentle Handling: Crab cakes are delicate, especially before cooking. Handle them gently when forming and flipping them to prevent them from breaking apart. Use a thin, flexible spatula to flip them carefully.
8. Baking Option: For a healthier option or to avoid pan-frying, you can bake the crab cakes. Preheat your oven to 375°F (190°C). Place the formed crab cakes on a baking sheet lined with parchment paper. Brush the tops with melted butter or olive oil. Bake for 15-20 minutes, or until golden brown and heated through. Baking will result in a slightly less crispy exterior compared to pan-frying, but it’s a healthier alternative.

Frequently Asked Questions (FAQ) About Crab Cakes

Q1: Can I use canned crab meat for this recipe?
A: While fresh lump crab meat is highly recommended for the best flavor and texture, you can use high-quality canned lump crab meat in a pinch. Be sure to drain it very well and gently flake it before using. Fresh, pasteurized crab meat from the refrigerated section is a better option than canned if you can find it. Avoid using imitation crab meat as it will significantly alter the taste and texture.

Q2: What can I use if I don’t have panko breadcrumbs?
A: If you don’t have panko breadcrumbs, you can use regular breadcrumbs, crushed Ritz crackers, or even finely ground almond flour for a gluten-free option. However, panko breadcrumbs are ideal for their light and crispy texture. You can also make your own panko-style breadcrumbs by pulsing stale bread in a food processor and toasting them lightly in the oven.

Q3: Can I make crab cakes ahead of time?
A: Yes, you can prepare the crab cake mixture and form the patties up to 24 hours in advance. Store them covered in the refrigerator. It’s best to cook them just before serving for the crispiest texture. You can also cook the crab cakes ahead of time and gently reheat them in the oven or skillet, but they will be best when freshly cooked. The herb sauce can be made up to 2 days in advance and stored in the refrigerator.

Q4: How do I prevent my crab cakes from falling apart?
A: To prevent crab cakes from falling apart, ensure you don’t overmix the mixture, chill the patties before cooking, and use enough binder (egg and mayonnaise). Gentle handling during forming and cooking is also crucial. Chilling helps the patties firm up, making them less likely to crumble.

Q5: Can I freeze crab cakes?
A: Yes, you can freeze uncooked or cooked crab cakes. To freeze uncooked crab cakes, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time. To freeze cooked crab cakes, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator overnight and reheat in the oven or skillet.

Q6: Can I bake crab cakes instead of pan-frying?
A: Yes, baking is a healthier alternative to pan-frying. Preheat your oven to 375°F (190°C), place the crab cakes on a baking sheet, brush with melted butter or olive oil, and bake for 15-20 minutes, or until golden brown and cooked through. Baked crab cakes will be less crispy than pan-fried ones but still delicious.

Q7: What are some variations I can make to this recipe?
A: You can customize this recipe by adding different herbs and spices to the crab cake mixture or herb sauce. Try adding chopped red bell pepper, celery, or green onions to the crab cakes for added texture and flavor. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. You can also experiment with different herbs in the sauce, such as tarragon, basil, or cilantro, to create different flavor profiles.

Q8: What is the best way to reheat leftover crab cakes?
A: The best way to reheat leftover crab cakes and maintain their crispiness is in the oven or a skillet. To reheat in the oven, preheat your oven to 350°F (175°C) and bake the crab cakes for 10-15 minutes, or until heated through. To reheat in a skillet, heat a little butter or olive oil over medium heat and gently pan-fry the crab cakes for a few minutes per side until warmed through and crispy. Avoid microwaving crab cakes as they can become soggy.

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