Oven Baked Crab Cakes with Two Dipping Sauces

 

 

 

One of my pet peeves is when a I am reading a cookbook or magazine and the photo of the dish obviously doesn’t match the recipe.  Probably the food stylist made a last minute change for the sake of art and the chef was unaware.  Well, now I’ve done it myself.  I’m going to give two recipes for sauces that I love to serve with these crab cakes,  but with all wonderful chaos of summer vacation, I didn’t have time to make them last night.  So I threw together a quick substitute as pictured.  Still, I want to include the best options and they can be made ahead of time, if you are more organized than I am at the moment.  This is the recipes that I turn to when I want to serve crabcakes to a crowd.  Adapted from The Sea Grill Restaurant.

 

 

 

 

 

5 cups cornflakes

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 teaspoons Old Bay seasoning

1/8 teaspoon cayenne pepper

2 large egg yolks

2 pounds jumbo lump crab meat, picked over

1/2 stick unsalted butter, softened

 

In a food processor pulse cornflakes until ground coarse and spread in a shallow baking pan.

In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne, and yolks an add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.

 

With a 1/4 cup measure, form crab mixture into cakes and gently coat with cornflakes, transferring as coated to a wax paper lined baking sheet.  Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.  (This is an important step)

 

Preheat over to 400 degrees.  Transfer crab cakes to a large baking sheet.  Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.  You will need to turn the cakes after about 10 minutes to brown them evenly on both sides. (You will NOT need to add more butter)  But it is key to wait  until they are golden brown on the bottom before you attempt this.  Otherwise the fragile cakes will come apart.  Dealing with the fragility of these crab cakes will be worth it when you taste the sweet crab inside…free of the fillers that you so often get in restaurants.

 

Makes about 20 small crab cakes.

 

 

1 cup mayonnaise

1/2 cup buttermilk

2 tablespoons chopped fresh dill leaves

1 tablespoon chopped fresh parsley leaves

1 tablespoon grated lemon zest

2 teaspoons fresh lemon juice

1 garlic clove, minced

 

Combine all ingredients in a bowl and mix well.  Refrigerate until chilled.  The sauce will thicken as it chills.  (recipe from Paula Deen)

 

 

 

2 large red bell peppers, roasted and peeled

1 tablespoon fresh dill

1 tablespoon fresh parsley

1 tablespoon drained capers

2 tablespoons sour cream

2 tablespoons mayonnaise

salt and pepper to taste

 

Puree the peppers, dill, parsley and capers in a processor or blender, maintaining a little texture,  Transfer to a small bowl,  Add the sour cream, mayo, salt and pepper,  Stir until combined.  Taste for seasoning.  Let stand until needed, about 30 minuted or refrigerate one or 2 days.  Bring to room temperature before serving.  ( from Teri’s Kitchen.com)