Ingredients Jump to Instructions ↓

  1. 1 3/4 pounds crabmeat

  2. 1/8 teaspoon salt

  3. 3/4 teaspoon Worcestershire sauce

  4. 3/4 teaspoon hot pepper sauce

  5. 1 cup dry bread crumbs

  6. 4 tablespoons vegetable oil

  7. 1 tablespoon vegetable oil

  8. 1 tablespoon butter

  9. 1 cup all-purpose flour

  10. 2 cloves garlic, minced

  11. 2 cups clam juice

  12. 1/2 cup white wine

  13. 1/8 teaspoon freshly ground black pepper

  14. 1/8 teaspoon crushed red pepper flakes

  15. 1/2 cup heavy cream

  16. 1 1/2 tablespoons fresh lemon juice

  17. 1/4 cup fresh parsley, minced

  18. 1 1/2 tablespoons fresh basil, minced

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly. Shape the crab mixture into cakes and roll in bread crumbs. In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown. For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes. Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon. Serve the sauce over the crab cakes.


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