[Recipes
Crab Cakes with Cocktail Sauce
The Sansom Street Oyster House Crab Cakes with Cocktail Sauce are a signature of Executive Chef Cary M. Neff.
| Serves: | 6 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:40 |
Cuisine: | Seafood |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | crab | Dish Type: | Main Course |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Crab Cakes
Ingredients
- 1/2 stick(s) sweet, unsalted butter
- 1 1/2 C. Panko bread crumbs
- 1 Tbsp. kosher salt
- 1 Tbsp. "Old Bay" seasoning
- 1 tsp. fresh ground black pepper
- 1 lb. lump crab meat
- 1 Tbsp. lemon juice
- 3/4 C. sour cream
- 1/2 C. all-purpose flour
- 3 Tbsp. vegetable oil
- 1/4 C. chopped fresh parsley
Directions
Melt butter in a large sauté pan over medium heat. Add bread crumbs, salt, “Old Bay”, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from heat and allow to cool.
Place crab meat in a large bowl, remove all shells. Add lemon juice and toss. Mix in sour cream, flour, and prepared bread-crumb mixture.
Form the crab mixture into 6 patties, approximately 2 1/4 oz. each. Coat each patty in flour and shake off excess.
Heat the oil in a large sauté pan over medium heat. Add the crab cakes and cook until evenly browned, about 2-minutes on each side.
Serve crab cakes garnished with parsley, with cocktail sauce (see recipe) on the side.
Cocktail Sauce
Ingredients
- 1 bottle "Heinz" brand ketchup
- 1/4 C. prepared horseradish, strained and liquid removed
- 1 tsp. "Tabasco" sauce
- 1 Tbsp. "Worcestershire" sauce
Directions
Mix all ingredients together and store in an airtight container until ready to use.
