Crab Cakes With Lemon Sauce
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 pound lump crab meat
- 2 egg yolks (lightly beaten)
- 2 tablespoons mayonnaise
- 4 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/2 small onion (grated)
- 1 1/2 teaspoon dry mustard powder
- 1 small jalapeno pepper (seeds removed, sliced thin)
- 12 buttery round crackers (crumbled)
- salt and pepper, to taste
- panko plain bread crumbs
***Lemon Sauce***
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons butter
Combine all ingredients except crackers and mix gently. Try to leave crab meat in lumps. Cover and chill in refrigerator for 30 minutes to an hour. Just before cooking, divide and heat the butter in each of 2 large oven-proof skillets on medium high. Remove crab mixture from refrigerator, add crumbled crackers and shape into individual patties approximately 2 1/2" in diameter. Lightly coat with bread crumbs. Saute half the cakes each in the skillets until brown on bottom side, about 4 minutes. Turn cakes and place skillets in hot oven at 450 degrees F for about 5 minutes. Cakes should be crisp on the outside yet moist on the inside. Serve with Lemon Sauce. For Lemon Sauce: In a 2-3 qt. saucepan, bring wine and broth to a boil over high heat. Reduce mixture to 3/4 cup (about 6 minutes). Mix together lemon juice, cornstarch and sugar. Slowly stir into broth mixture. Continue to stir until sauce boils. Stir in butter, keep warm until served.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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