Ingredients Jump to Instructions ↓

  1. 1/2 stick sweet, unsalted butter

  2. 1 1/2 cups panko bread crumbs

  3. 1 tablespoon crab boil seasoning (recommended: Old Bay)

  4. 1 teaspoon freshly ground black pepper

  5. 1 pound lump crabmeat

  6. 1 lemon , juiced

  7. 3/4 sour cream

  8. 1 egg, lightly beaten

  9. 1/2 cup all-purpose flour, plus more for dusting

  10. 1/4 cup chopped fresh parsley leaves

  11. 1 tablespoon dry mustard

  12. 1 tablespoon kosher salt Freshly ground black pepper

  13. 3 tablespoons vegetable oil

  14. 1 cup ketchup

  15. 1 cup chili sauce

  16. 1/4 cup prepared horseradish , strained and liquid removed

  17. 1 teaspoon hot sauce (recommend: Tabasco)

  18. 1 tablespoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool. Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream , egg, flour, parsley, mustard , and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess. Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side. Oyster House Cocktail Sauce: Mix all the ingredients together and store in an airtight container until ready to use. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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