Best Lump Crab Cakes Recipe with Lemon Caper Sauce
Lump Crab Cakes with A Lemon Caper Sauce
Servings: 4 people
Ingredients
Crab Cakes
- 1 lb fresh jumbo lump or lump crab meat
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 2 tsp hot sauce (such as Frank's Red Hot)
- 1 tsp Old Bay Seasoning
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh chives, finely chopped
- 18-20 saltine crackers (unsalted tops), crushed into very small pieces
- 3 tbsp oil (canola, vegetable) or ghee
Lemon Caper Sauce
- 2/3 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp whole grain mustard
- 1/2 tsp hot sauce (Frank's Red Hot / Tabasco)
- 2 tsp small capers chopped
- 1 tbsp chives or green scallions finely chopped
- juice of 1 small lemon
- 1 tsp lemon zest finely chopped
- fresh ground black pepper to taste
Instructions
Lemon Caper Sauce
- Mix all ingredients together and refrigerate for at least 1 hour prior to serving. May make sauce a day ahead of time. Serve with the crab cakes.
Crab Cakes: Note Alternate Cooking Methods in the Article
- Mix mayonnaise, egg, hot sauce, Old Bay, Worcestershire sauce, mustard, and chives in a medium sized bowl until combined.
- Add cracker crumbs and crab and fold gently, using caution not to break up the crab. Cover and refrigerate mixture for at least 30 minutes or up to 2 hours.
- Divide mixture into 5 or 6 equal portions to and lightly press the mixture into the form of a crab cake.
- Place two burners of the grill on medium heat. Heat pan or skillet and add butter, oil or ghee.
- Once butter, oil or ghee is hot, place crab cakes gently into the pan and cook for 4-5 minutes on each side until golden brown and heated through. Close grill after initially adding crab cakes to the pan, and open the grill to flip them. The crab cakes are completely cooked at 160F
- Serve immediately with a side of lemon caper sauce and lemon wedges.