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 Tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic minced
- 1 large egg
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Italian parsley, fresh finely chopped
- 3 Tablespoons Dijon mustard
- 2 Tablespoons Seafood seasoning, such as Old Bay
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 lb lump crabmeat
- 2-3 Tablespoons mayonnaise
- 1 cup Panko, divided or breadcrumbs, more as needed
Cocktail Sauce
- 1 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 3 Tablespoons lemon juice
- 3 Tablespoons prepared horseradish, or to taste
- 1-3 dashes 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, seasonings, and mayonnaise. Blend well and add crab and ½ cup panko. Blend gently, but do not over mix as you want crab meat 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 add 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 and form it into a thick patty. Roll lightly in remaining panko to coat.
- Sauté on medium heat until lightly browned, about 3-5 minutes per side.
- Transfer crab cakes to the prepared baking sheet. Bake crab cakes in the oven for about 12-15 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. Taste and adjust seasoning to your taste.
- Cocktail sauce can be made ahead, up to 5 days, and refrigerated.
Notes
Note: nutrition information does not include cocktail sauce
- Crab cakes can be made ahead, cooked, and refrigerated for up to one day. You can also freeze the cooked crab cakes for up to 3 months.
Nutrition
Serving: 1large | 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