Easy Crab Cakes With Horseradish Sauce
May 24th, 2024Crispy and Golden, With the Perfect Crab Cake Sauce
These delicious crab cakes let the sweet flavor of Alaskan crab take the lead. The addition of red onion, dijon mustard, and freshly cracked black pepper round out the crab cakes, bringing some zing and freshness to the mix. Combine this crab cake recipe with sauce for a zesty combination of flavors that everyone will enjoy. This recipe includes a creamy horseradish sauce that perfectly complements sweet crab.
The crab cakes can be made with either almond meal or breadcrumbs, depending on your personal preference. Making them with almond meal is a low-carb and gluten-free swap that just happens to make the perfect crab cake — crispy and golden on the outside, and tender and intensely crabby on the inside. Alternatively, panko breadcrumbs produce a light, tasty crab cake that pan-fries beautifully.
What to Put on Crab Cakes
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Any sauce: If horseradish sauce isn't your preference, any zesty sauce for crab cakes — like tartar sauce or a New Orleans-style remoulade — can be a delicious complement to sweet crab.
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Microgreens: For a restaurant-style experience at home, add a handful of microgreens to the top of the crab cake, drizzled with good extra-virgin olive oil and a pinch of flaky salt.
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Avocado: Ripe avocado, sliced or diced, is a great accompaniment to crab cakes. Make sure to serve it up with a wedge of lime to balance out the meal with fresh acidity.
Note: The Creamy Horseradish Sauce includes "Cajun or Creole seasoning" in the ingredient list. If you don't have either in your pantry, you can make a quick homemade blend with this recipe for a Cajun Seasoning Blend for Seafood.
Crab Cakes With Creamy Horseradish Sauce
By Wild Alaskan Company
Leftover cooked crab cakes can be stored in an airtight container and reheated in an air fryer, toaster oven, or a conventional oven at 400F for 5 minutes or until hot through the centers.
Prep time
45 minutes
Cook Time
10 minutes
Total time
55 minutes
Yield
6 crab cakes
Ingredients
- 1 (32-ounce) package Snap & Eat Dungeness Crab, picked, or 2 (6 oz.) packs Dungeness Crab Meat
- ¼ cup red onion, minced
- 2 garlic cloves, minced
- 2 tablespoons mayo
- 2 tablespoons parsley, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 egg
- ¼ almond meal or ⅓ cup breadcrumbs, plus more as needed
- 2 tablespoons vegetable oil, for frying
- FOR THE SAUCE:
- ½ cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 teaspoon sweet paprika
- 1 teaspoon Cajun or Creole seasoning
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 clove garlic, finely grated
Instructions
1. In a medium bowl, add crab, almond meal/breadcrumbs, onion, garlic, mayo, parsley, salt, and pepper, and egg. Stir to combine and set aside. Meanwhile, make the sauce: Mix all sauce ingredients in a small bowl until well combined, then set aside.
2. Divide the mix into 4 balls and form crab cakes. If crab cake mix falls apart easily, add an extra tablespoon of almond meal/breadcrumbs as needed to help bind the mixture together. Set aside to rest. Note: If you like, you can cover the crab cakes and transfer them to the refrigerator for at least 30 minutes to chill. This will firm them up a little bit and make them easier to handle.
3. Heat up a large skillet over medium-high heat with just enough high-heat cooking oil to cover the bottom of the pan. Once the oil is hot enough to sizzle, gently and carefully lower crab cakes into the oil one at a time, without crowding the skillet. Do this in batches if necessary so that you have enough space to flip without breaking the crab cakes.
4. Fry crab cakes for 3 to 4 minutes per side, or until they’ve developed a golden brown crust on each.
5. Transfer the crab cakes to a serving platter and enjoy while still hot and crispy with horseradish sauce on the side.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
