Crab Cakes with Cilantro Butter Recipe

Name: Crab Cakes with Cilantro Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 each sweet red bell peppers finely diced; 1/2 each green bell peppers finely diced; 1 pound crab meat; 2 large eggs beaten; 1 1/2 cups bread crumbs; 1 x salt and black pepper; 1 cup white wine dry; 1 each shallots minced; 1 cup heavy whipping cream; 8 ounces butter unsalted, softened; 1/2 cup cilantro chopped, fresh; 1 x tomatoes chopped; 1 x cilantro

Servings: persons

1/2 cup olive oil
1/2 each sweet red bell peppers finely diced
1/2 each green bell peppers finely diced
1 pound crab meat
2 large eggs beaten
1 1/2 cups bread crumbs
1 x salt and black pepper
1 cup white wine dry
1 each shallots minced
1 cup heavy whipping cream
8 ounces butter unsalted, softened
1/2 cup cilantro chopped, fresh
1 x tomatoes chopped
1 x cilantro

1
Heat 1/4 cup of the oil in a large skillet; cook red and green peppers in the oil until tender, 3 to 4 minutes.
2
Remove from skillet with a slotted spoon.
3
Cool.
4
Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl.
5
Season with salt and pepper.
6
Using wet hands, shape crab mixture into 8 equal-size cakes.
7
Place on a wax paper-lined plate and chill up to several hours.
8
Heat oven to 375F (190C).
9
Coat crab cakes in bread crumbs on all sides.
10
Heat remaining 1/4 cup oil in a large, ovenproof skillet.
11
Add crab cakes in a single layer.
12
Cook until nicely browned on bottom, about 2 minutes.
13
Carefully turn cakes over and then place in oven.
14
Bake until golden on all sides, 10 to 12 minutes.
15
Meanwhile, for sauce, boil wine with shallot in a medium Stir in cream and boil until reduced by about half.
16
Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick.
17
Do not allow sauce to boil at any time or it will separate.
18
Strain sauce through a fine wire mesh strainer into a warm bowl.
19
Stir in cilantro, salt and pepper.
20
Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water.
21
To serve, pour a few tablespoons of the sauce onto a warm serving plate.
22
Top with a crab cake.
23
Garnish with chopped tomato and cilantro sprig.
24
Serve immediately.

981

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 each sweet red bell peppers finely diced, 1/2 each green bell peppers finely diced, 1 pound crab meat, and more.

Yes, Crab Cakes with Cilantro Butter 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.

That's it — enjoy your meal!

Crab Cakes with Cilantro Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions