Description
Succulent crab cakes infused with garlic butter, pan-seared to golden perfection, and served with a bright lemon cream sauce. Perfect for a special dinner or elegant appetizer.
Ingredients
Scale
For the Crust:
- 1 lb lump crab meat, picked over
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp grated Parmesan cheese
Instructions
1. Prepare the Crust:
- In a small skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat.
- In a large bowl, combine crab meat, panko, mayonnaise, egg, parsley, mustard, salt, pepper, and the garlic butter mixture. Mix gently until just combined.
- Form the mixture into 8 patties, about 1/2 inch thick. Place on a baking sheet and refrigerate for 30 minutes.
- In a large non-stick skillet, heat olive oil over medium heat. Cook crab cakes until golden brown, about 4 minutes per side. Transfer to a plate.
- In a small saucepan, combine heavy cream, lemon juice, lemon zest, and Parmesan cheese. Whisk over medium heat until sauce thickens slightly, about 3-4 minutes.
- Serve crab cakes drizzled with lemon cream sauce and garnish with additional parsley, if desired.
Notes
You can customize the seasonings to taste.