Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 onion, finely chopped

  3. 2 stalks celery, finely chopped

  4. 1 1/2 cups crab meat, fresh OR chopped imitaton

  5. 2 cups bread crumbs, plain, dry and divided use

  6. 1 (9 3/4-ounce) jar Crosse & Blackwell Shrimp Sauce, divided use

  7. 1/2 cup shredded Monterey Jack cheese

  8. 1/4 cup sour cream

  9. 2 large eggs, lightly beaten

  10. 1/4 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. Melt butter over medium-high heat in large skillet. Add onion and celery; cook, stirring frequently, for 3 to 5 minutes or until tender. Combine onion-celery mixture, crabmeat, 1 cup bread crumbs, 1/3 cup shrimp sauce, cheese, sour cream and eggs; mix well. Shape mixture into 2-inch-round patties. Coat crab cakes with remaining bread crumbs. Heat 2 tablespoons oil over medium-high heat in same skillet. Add half of crab ckes; cook on each side for 1 to 2 minutes or until golden brown. Drain on paper towels. Repeat with remaining crab cakes, adding oil as needed. Serve with remaining shrimp sauce.


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