Crab Cakes with Tomato Cream Sauce Recipe

Name: Crab Cakes with Tomato Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8-ounce bottles clam juice; 2 cups whipping cream; 1 1/4 cups chopped seeded tomatoes; 1/3 cup diced carrot; 2 tablespoons brandy; 1 teaspoon chopped seeded jalapeno chili; 3/4 teaspoon Hungarian sweet paprika; Pinch of cayenne pepper; 1 pound fresh crabmeat; 2 3/4 cups fresh breadcrumbs made from French bread; 1/2 cup mayonnaise; 1/8 teaspoon cayenne pepper; 3 tablespoons olive oil; Lemon wedges

Servings: persons

2 8-ounce bottles clam juice
2 cups whipping cream
1 1/4 cups chopped seeded tomatoes
1/3 cup diced carrot
2 tablespoons brandy
1 teaspoon chopped seeded jalapeno chili
3/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper
1 pound fresh crabmeat
2 3/4 cups fresh breadcrumbs made from French bread
1/2 cup mayonnaise
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
Lemon wedges

1
Bring clam juice, cream, tomatoes, carrot, brandy, jalapeno chili, and 1/4 teaspoon paprika to boil in heavy large saucepan.
2
Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes.
3
Puree sauce in blender until smooth.
4
Return to saucepan; add pinch of cayenne pepper.
5
Season sauce to taste with salt.
6
(Sauce can be prepared 1 day ahead.
7
Cover and refrigerate.)
8
Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended.
9
Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each.
10
Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere.
11
(Can be prepared 4 hours ahead.
12
Arrange in single layer on baking sheet.
13
Cover and chill.)
14
Heat olive oil in heavy large skillet over medium heat.
15
Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side.
16
Transfer to paper-towel-lined plate.
17
Repeat with remaining crab cakes.
18
Meanwhile, bring sauce to simmer.
19
Divide sauce among plates; top with crab cakes.
20
Garnish each with lemon wedges.

983

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

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: 2 8-ounce bottles clam juice, 2 cups whipping cream, 1 1/4 cups chopped seeded tomatoes, 1/3 cup diced carrot, and more.

Yes, Crab Cakes with Tomato Cream 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 Tomato Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions