Cathy’s Crabcakes with Horseradish Drizzle
I love crabmeat… in the shells or out! Serve it up, and I’ll chomp it down!
A long-time favorite of mine is the Crab Cake. However, I prefer to make them without tons of breading or other fillers. Crab and veggies, please. Give it a go!
Cathy’s Crab Cakes
Enjoy these gems between favorite sandwich buns, on roasted corn, or atop a salad. This recipe will make 6-8 large cakes or many mini, tapas-sized portions. They are great on their own, as a brunch Benedict, an appetizer, or entrée item.
3 T butter
1 c finely chopped sweet onion
1/3 c finely chopped celery
¼ c each: chopped sweet red pepper & minced fresh parsley
1/3 – ½ c mayonnaise
2 eggs, lightly beaten
1 T Dijon mustard
1 tsp each: Worcestershire sauce & lemon juice
1-2 T Old Bay seasoning
1-2 dashes Mike’s Red Hot or tabasco (or cayenne pepper), optional
6-8 Ritz crackers, crumbled (or ½ c panko)
1 lb lump crab meat, picked clean of shells
1 lb claw crab meat, picked clean of shells
Sauté onion and celery in butter over med heat for 2 min; cool. Stir in remaining ingredients, except for crab. Then gently fold in crabmeat to keep the chunks. Form into patties, 2/3” thick. Place in single layer on platter, cover with plastic wrap, and refrigerate for at least 2 hours. Just before serving time, brown in butter 3-5 min per side over medium heat. Serve warm.
Cathy’s Crab Cake Drizzle
In 2002, I started making this sauce to top the crab cakes or serve on the side with appetizer-sized cakes.
2 heaping T each: Dijon mustard & prepared horseradish
1 heaping T each: mayonnaise & minced ginger
2 T white wine
3 T lemon juice
Mix together in small bowl. Drizzle generously in a crisscross pattern over hot grilled, baked, sauteed, or broiled crab cakes. Garnish with a sprinkle of freshly ground pepper.
