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Florida Blue Crab Cakes with Tangy Butter Sauce
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Chill Time: 30 Min.
What you need:
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1/4 c. Florida red onion, finely chopped
2 Tbsp. fresh Florida parsley, chopped
3 Tbsp. light mayonnaise
2 Tbsp. Dijon mustard
3/4 tsp. seafood seasoning
1/2 tsp. Worcestershire sauce
2 egg whites, lightly beaten
1 lb. Florida lump blue crabmeat, drained, shell pieces removed
1 1/2 c. panko (Japanese breadcrumbs), divided
2 Tbsp. olive oil
3/4 c. fat-free chicken broth
3 Tbsp. Florida shallots, chopped
2 Tbsp. white wine vinegar
2 1/2 Tbsp. butter
What to do:
1. Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 c. panko crumbs. Cover and chill 30 min.
2. Shape the crab mixture into 8 patties each 3/4-in. thick. In a shallow dish, roll patties in remaining 3/4 c. panko crumbs, coating evenly.
3. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 min. until golden.
4. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 c. Remove from heat and stir in butter. Serve with crab cakes.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 239;   Calories From Fat: 173;   Total Fat: 20g;   Saturated Fat: 7g;   Cholesterol: 11mg;   Total Carbs: 36g;   Protein: 27g;  
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