Name: Crab Cakes With Creamy Horseradish Sauce
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
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

Freshly Picked Crab Meat Is the Key Ingredient

This delicious crab cake recipe lets the briny, sweet flavor of fresh Alaskan crab take the lead. The addition of red onion, dijon mustard, and freshly cracked black pepper round out the flavor of the crab cakes, bringing some zing and freshness to the mix.

The crab cakes can be made with either almond meal or breadcrumbs, depending on your personal preference. Making the crab cakes 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.

These crab cakes can be made with any variety of crab, but they're wonderful with hand-picked, Dungeness crab meat. The Dungeness crab meat is already cooked, so all you have to do is defrost it so that it's ready to be the star of a crispy, golden batch of homemade crab cakes.

Alternatively, you can pick the crab meat yourself from Snap-and-Eat Dungeness Crab. It's a bit more labor-intensive to do this yourself, but the legs and claws have already been scored for you to make the meat more accessible. Thaw the Dungeness crab first, then get picking!

Print Recipe

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.

The Perfect Alaskan Crab Cake

Freshly Picked Crab Meat Is the Key Ingredient

Crab Cakes With Creamy Horseradish Sauce

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