Mcclellanville Crabcakes Recipe

Name: Mcclellanville Crabcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crabcake; 1 lb lump crabmeat; 1/2 cup mayonnaise; 2 green onions, chopped fine; 2 dashes Tabasco sauce; 1 dash Worcestershire sauce; 1/2 cup coarse breadcrumbs; 1/2 ounce fresh lemon juice; 1/2 teaspoon ground thyme; sweet pepper sauce; 4 large sweet peppers (red preferred); 3 teaspoons chopped cilantro; 1/2 teaspoon white pepper; 1 teaspoon apple cider vinegar; 3 teaspoons honey; 3 large shallots; 1/2 cup water; breading; 2 eggs; 1/4 cup half-and-half; breadcrumbs

Servings: persons

Crabcake
1 lb lump crabmeat
1/2 cup mayonnaise
2 green onions, chopped fine
2 dashes Tabasco sauce
1 dash Worcestershire sauce
1/2 cup coarse breadcrumbs
1/2 ounce fresh lemon juice
1/2 teaspoon ground thyme
sweet pepper sauce
4 large sweet peppers (red preferred)
3 teaspoons chopped cilantro
1/2 teaspoon white pepper
1 teaspoon apple cider vinegar
3 teaspoons honey
3 large shallots
1/2 cup water
breading
2 eggs
1/4 cup half-and-half
breadcrumbs

1
Combine crabcake ingredients thoroughly, then form into desired cake.
2
size (about 4 oz).
3
prepare breading by making egg wash of 2 eggs and 1/4 cup of Half & HALF Half.
4
Dip crab Cakes in egg mixture, then roll in more BREAD Crumbs.
5
Saute in butter or olive oil until golden brown.
6
to make the sauce Seed and dice red pepper (medium dice).
7
Peel and chop shallots.
8
Saute pepper and shallots together.
9
Add 1/2 CUP water.
10
Simmer 20. minutes or until peppers are soft completely through.
11
Using a high-speed blender, place peppers and shallots and all remaining ingredients (EXCEPT CILANTRO) in a bowl, blending until smooth and then run through a medium strainer.
12
Add cilantro and set aside at room temperature.
13
serve sauce along side crab cakes.

405

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 21 ingredients. The key ingredients include: Crabcake, 1 lb lump crabmeat, 1/2 cup mayonnaise, 2 green onions, chopped fine, and more.

Yes, Mcclellanville Crabcakes 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!

Mcclellanville Crabcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions