Bloody Mary Crab Cakes Recipe

Name: Bloody Mary Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1/4 cup finely chopped celery, plus more for serving; 2 scallions, white and green parts, thinly sliced; 3 tablespoons prepared horseradish, drained slightly; Finely grated zest from 1/2 a lemon; Kosher salt and freshly ground pepper; 3/4 cup coarsely crushed crackers (recommended: Keebler Club); 2 to 3 tablespoons mayonnaise; 8 ounces lump or Dungeness crabmeat, picked over for shells; Celery leaves, for serving; 1/3 cup ketchup; 3 tablespoons prepared horseradish; 3/4 teaspoon Worcestershire sauce; Juice from 1/2 a lemon; 1/2 teaspoon hot sauce, or to taste

Servings: persons

3 tablespoons unsalted butter
1/4 cup finely chopped celery, plus more for serving
2 scallions, white and green parts, thinly sliced
3 tablespoons prepared horseradish, drained slightly
Finely grated zest from 1/2 a lemon
Kosher salt and freshly ground pepper
3/4 cup coarsely crushed crackers (recommended: Keebler Club)
2 to 3 tablespoons mayonnaise
8 ounces lump or Dungeness crabmeat, picked over for shells
Celery leaves, for serving
1/3 cup ketchup
3 tablespoons prepared horseradish
3/4 teaspoon Worcestershire sauce
Juice from 1/2 a lemon
1/2 teaspoon hot sauce, or to taste

1
1.
2
For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter.
3
Add the celery and scallion and cook until just translucent, about 3 minutes.
4
Season with a pinch of salt and a little pepper.
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Cool slightly.
6
2.
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Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest.
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Mix everything together, season well with salt and pepper.
9
Gently fold in the crabmeat taking care to keep some of the lumps intact.
10
Divide the mixture into 4 (1/2-inch) patties.
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Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up.
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3.
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For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside.
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4.
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Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat.
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Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side.
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Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired.
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Calories: 246
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Total Fat: 15 grams
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Saturated Fat: 5.5 grams
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Total Carbohydrate: 15 grams
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Protein: 14 grams
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Sodium: 806 milligrams
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Cholesterol: 60 milligrams
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Fiber: 1.5 grams

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1/4 cup finely chopped celery, plus more for serving, 2 scallions, white and green parts, thinly sliced, 3 tablespoons prepared horseradish, drained slightly, and more.

Yes, Bloody Mary Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bloody Mary Crab Cakes

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