Crab Cakes With Tangy Butter Sauce Recipe

Name: Crab Cakes With Tangy Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 red onion (finely chopped); 2 tablespoons fresh parsley (chopped); 2 teaspoons Dijon mustard; ¾ teaspoon Old Bay Seasoning; ½ teaspoon Worcestershire sauce; 2 egg whites; 1 lb lump crabmeat; 1 ½ cups panko breadcrumbs (divided); 1 tablespoon olive oil; cooking spray; ⅔ cup chicken broth; 3 tablespoons shallots (chopped); 2 tablespoons white wine vinegar; 2 ½ tablespoons butter

Servings: persons

14 red onion (finely chopped)
2 tablespoons fresh parsley (chopped)
2 teaspoons Dijon mustard
¾ teaspoon Old Bay Seasoning
½ teaspoon Worcestershire sauce
2 egg whites
1 lb lump crabmeat
1 ½ cups panko breadcrumbs (divided)
1 tablespoon olive oil
cooking spray
⅔ cup chicken broth
3 tablespoons shallots (chopped)
2 tablespoons white wine vinegar
2 ½ tablespoons butter

1
To prepare the crab cakes, combine first seven ingredients.
2
Gently fold in crabmeat.
3
Gently stir in 3/4C Panko.
4
Cover and CHILL 30 MINUTES.
5
Form patties (8 about 1/2C each) after removing mixture from fridge.
6
Place remaing Pankoin a shallow dish.
7
Dredge one patty at a time in the panko.
8
Repeat.
9
Heat oil in skillet.
10
Coat each side of the patties with cooking spray.
11
Cook on medium high heat for 7 minutes per each side or until golden.
12
THe prepare the sauce combine the broth, shallots, and vinegar in a small sauce pan.
13
Bring to a boil -- cook until reduced to 1/4C (about 4 minutes); remove from heat and stir in butter.
14
Serve with cakes and roasted veggies -- yyuumm.

513

kcal

Calories

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.

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: 14 red onion (finely chopped), 2 tablespoons fresh parsley (chopped), 2 teaspoons Dijon mustard, ¾ teaspoon Old Bay Seasoning, and more.

Yes, Crab Cakes With Tangy Butter Sauce 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 Tangy Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions