Mom'S Crab Cakes With Louis Sauce And Corn Salad

Name: Mom'S Crab Cakes With Louis Sauce And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crab; 2 pieces of soft white bread w/o crust, put in food processor to make crumbs; 2 eggs; 1/3 c. mayo; 1/4 c. grated onion and juice; 2 tsps. Old Bay, or to taste; 1 tsp. dried thyme; Louis Sauce:; 1/4 c. Mayo; 1/4 c. Catsup; 1 tsp. Worcestershire sauce; 2 shakes Tabasco; Juice of 1/2 lemon; 1 tsp. horseradish; Salad:; 1 head frisee; 2 ears corn; 1/2 avocado; 1 Tb. balsamic vinegar; 3 Tbs. olive oil; 1/8 tsp. dried mustard; 1/4 tsp. salt; 1 clove garlic; 1/2 tsp. salt; 1/2 tsp. pepper; 2 tsps. worcestershire sauce; olive oil and butter for frying

Servings: persons

1 lb. crab
2 pieces of soft white bread w/o crust, put in food processor to make crumbs
2 eggs
1/3 c. mayo
1/4 c. grated onion and juice
2 tsps. Old Bay, or to taste
1 tsp. dried thyme
Louis Sauce:
1/4 c. Mayo
1/4 c. Catsup
1 tsp. Worcestershire sauce
2 shakes Tabasco
Juice of 1/2 lemon
1 tsp. horseradish
Salad:
1 head frisee
2 ears corn
1/2 avocado
1 Tb. balsamic vinegar
3 Tbs. olive oil
1/8 tsp. dried mustard
1/4 tsp. salt
1 clove garlic
1/2 tsp. salt
1/2 tsp. pepper
2 tsps. worcestershire sauce
olive oil and butter for frying

1
Clean crab. Mix breadcrumbs, eggs, mayo, onion, and seasonings. Add crab. Mix gently but thoroughly. Add more mayo if too dry. Shape into cakes.
2
Make sauce: Blend ingredients. Season with salt and pepper. Vary amounts according to your taste.
3
Make salad:
4
Steam corn and cut off kernels. Toss with butter and salt. Slice avocado. Grate garlic into a bowl, mash salt, garlic, and mustard together to make a paste. Add balsamic and mix thoroughly. Very slowly, whisking constantly, add the olive oil in a thin stream. Season with salt and pepper to taste. Toss greens with dressing.
5
Cook crabcakes:
6
Melt butter and heat olive oil in pan. Cook crab cakes until browned, approximately 5 mins. per side.
7
Assemble:
8
Place a two small handfuls of frisee on each plate, topped with a fan of avocado slices and a crab cake. On the side, serve a dollop of Louis sauce and a scoop of corn.

789

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 27 ingredients. The key ingredients include: 1 lb. crab, 2 pieces of soft white bread w/o crust, put in food processor to make crumbs, 2 eggs, 1/3 c. mayo, and more.

Yes, Mom'S Crab Cakes With Louis Sauce And Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!