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Crab Cakes With Lemon Butter Sauce

Whether it’s a special occasion dinner, or just another Sunday with family and friends, these crab cakes are sure to be a hit. They’re bursting with flavor, with a blend of lemon, Dijon mustard and garlic to add a kick to creamy crabmeat. A lemon and butter sauce completes the gourmet dish.
Course Appetizers, Main Course, Main Dish
Cuisine American


Crab Cakes

  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic minced
  • 8 tablespoons extra virgin olive oil divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup fine dry breadcrumbs
  • 2 large eggs lightly beaten
  • 1 1/2 pounds fresh lump crabmeat picked and drained

Lemon Butter Sauce

  • 1/4 cup dry white wine
  • 1 lemon juice
  • 1 shallot finely chopped
  • 2 tablespoons heavy cream
  • Salt to taste
  • 2 tablespoons butter cut into small pieces


Crab Cakes

  • Heat 2 tablespoons of olive oil in a large skillet and saute the yellow onions and garlic for 5 to 7 minutes, until tender.
  • Stir in the mustard, Worcestershire sauce, and lemon zest, and season with salt and pepper. Blend well.
  • Add the breadcrumbs, and saute, stirring, for 1 or 2 minutes.
  • Transfer the mixture to a large bowl, and let it cool for 10 or 15 minutes.
  • Beat the eggs lightly and fold them into the cooled breadcrumb mixture. Stir in the crabmeat gently.
  • Divide the mixture into crab cakes about 1/3 to 1/2 cup each. Place them on a plate, cover, and chill in the refrigerator for about 30 to 40 minutes. They should be firm.
  • Add another 2 tablespoons of oil to a nonstick skillet over a medium high setting. Cook the crab cakes in batches, adding oil as necessary to avoid sticking.
  • Cook about 3 to 4 minutes on each side, until nicely browned.
  • Keep each batch warmed in the oven set at 200F until all of them are done.

Lemon Butter Sauce

  • Add the wine, lemon juice, and minced shallots to a skillet and simmer for 1 or 2 minutes at a medium high setting. Most of the liquid should be evaporated.
  • Stir in the cream and salt to taste. Turn the heat up and bring to a boil - remove from teh heat immediately.
  • Add the pieces of butter one at a time as you blend it in with a whisk.
  • Spoon over the crab cakes and serve right away.


Note: You'll use one lemon, the zest in the crab cakes and the juice in the sauce.
Keyword Lemons
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