Crab Cakes with Cocktail Sauce
Crab cakes with zesty homemade cocktail sauce are the perfect appetizer. Great on top of a salad or as a light meal.
Servings: 24 mini crab cakes or 12 full size
Calories: 64kcal
Ingredients
- 1 cup red bell pepper finely diced
- ½ cup onion or shallots finely diced
- 4 Tbsp extra virgin olive oil, divided
- 1 tsp garlic minced
- 1 large egg
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Italian parsley, fresh finely chopped
- 3 Tbsp Dijon mustard
- 2 Tbsp Seafood seasoning, such as Old Bay
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 lb lump crabmeat
- 2-3 Tbsp mayonnaise
- 1 cup Panko, divided or breadcrumbs, more as needed
Cocktail Sauce
- 1 cup ketchup
- 1 Tbsp Worcestershire sauce
- 3 Tbsp lemon juice
- 3 Tbsp prepared horseradish, or to taste
- 1 dash hot sauce, such as Tobasco, or to taste
Instructions
For the Crab Cakes:
- Line a baking sheet with parchment or spray with nonstick cooking spray. Heat oven to 350°F.
- In a large sauté pan, over medium heat, add 2 tablespoons olive oil. Add red pepper and onion/shallot and cook until softened. Add garlic and cook for about 1 more minute. Set aside to cool.
- In large bowl combine bell pepper onion mixture, egg, Worcestershire sauce, parsley, mustard, and seasonings. Blend well and add crab and ½ cup panko. Blend gently, but do not over mix as you want crabmeat to retain small chunks.
- Test to see if the crab cakes will hold together in a small patty. If too dry, add a small amount of extra mayonnaise. If too loose, add a bit more panko.
- In a shallow bowl add remaining ½ cup of panko or breadcrumbs.
- Wipe sauté pan clean and remaining 2 tablespoons of olive oil to coat pan. Heat to medium.
- Scoop about 2 tablespoons of mixture for mini’s and about ¼ cup for large crab cakes into a thick patty. Roll lightly in remaining panko to coat.
- Sauté on medium heat until lightly browned, about 5 minutes per side.
- Transfer crab cakes to the prepared baking sheet. Bake crab cakes in the oven for about 15 minutes. They should be lightly browned and firm on the outside.
- Let cool slightly, remove to a serving platter and serve with cocktail sauce.
Cocktail Sauce:
- Mix all ingredients in a bowl, adjust seasoning to your taste.
- Cocktail sauce can be made ahead, up to 5 days, refrigerated
Notes
Note: nutrition information does not include cocktail sauce
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 319mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg