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Crab Cakes With Special Seafood Sauce

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 12 to 30 crab cakes, depending on size.
Category
Fish and Seafood
Course
Appetizers
Main Dish
Credit
The Old Farmer's Almanac EATS
Sources
The Old Farmer's Almanac EATS

Everyone has a different expectation of a crab cake. This one beats them all! 

Crab Cakes

Ingredients
1 pound lump crabmeat
2 scallions, white parts only, minced
2 tablespoons minced red bell pepper
2 tablespoons minced fresh Italian parsley
1-1⁄2 tablespoons minced fresh dill
3⁄4 cup fine, plain cracker crumbs, plus extra for rolling, divided
1 large egg, lightly beaten
3 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay)
1-1⁄2 teaspoons Dijon-style mustard
1⁄2 teaspoon Worcestershire sauce
olive oil and unsalted butter, for frying

Instructions

  1. Preheat oven to 300°F. Line a baking sheet with wax paper.
  2. Combine crabmeat, scallions, bell pepper, parsley, dill, and 3⁄4 cup cracker crumbs in a large bowl and mix to blend. Put the remaining crumbs in a shallow bowl and set aside.
  3. In a third bowl, combine the egg, mayonnaise, seafood seasoning, mustard, and Worcestershire sauce and whisk to blend. Add the egg mixture to the crab mixture and stir until the ingredients cohere.
  4. Shape the crabmeat mixture: For “silver dollar”–size cakes, use 1 heaping tablespoon of the mixture; for larger cakes, use about 1⁄3 cup. Form crab balls. Roll each ball in the cracker crumbs. Flatten each ball into a 3⁄4-inch-thick disk and place on the prepared baking sheet.
  5. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, nonstick skillet over medium heat; don’t let the butter smoke. In batches, cook the crab cakes for about 3 minutes on each side, turning once. Between batches, wipe the skillet with paper towels to remove burned crumbs and add fresh olive oil and butter.
  6. Transfer the crab cakes to an unlined baking sheet and hold in the oven until all are cooked.

Sauce

Ingredients
3⁄4 cup mayonnaise
3 tablespoons sour cream
1⁄4 cup dill pickle relish
2 tablespoons tomato-based chili sauce
1 tablespoon minced red onion
1 tablespoon minced fresh Italian parsley
3⁄4 teaspoon seafood seasoning (such as Old Bay)
1⁄2 teaspoon Dijon-style mustard
1⁄4 teaspoon sugar

Instructions

  1. Put mayonnaise and sour cream into a bowl and whisk to combine.
  2. Add dill pickle relish, chili sauce, onion, parsley, seafood seasoning, mustard, and sugar. Stir to blend thoroughly.
  3. Cover and refrigerate until serving. Serve crab cakes with the sauce on the side.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Thomas</span> Sun, 03/23/2025 - 10:09
Sorry, you all miss the boat on this one by adding way to much unneeded filler that only kills the crab flavor. Come to the midatlantic sometime during a good crab year close to the water, The best restaurants are never outrageously priced fancy places owned by accountants but generally off the road perhaps a little run down and family owned. But the very best crabcakes are made in the home kitchen by someone that know the crabbers and uses only crabmeat and butter.