Crab Cakes with Dipping Sauce

Crab Cakes with Dipping Sauce
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Trina and Meggen Beaulier, Simply Divine, Brunswick, Maine

1 pound fresh crabmeat
2 eggs
2 tablespoons chopped scallions
1/4 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
2 beaten eggs
3 cups Panko crumbs
5 tablespoons of olive oil

Whisk together the eggs, scallions, pepper, and salt.  Add the crabmeat, and stir to combine.

Shape the mixture into 24 small patties, each a heaping tablespoon.  Place on a cookie sheet covered with waxed paper and refrigerate for 1 hour.

Whisk the 2 eggs in a shallow bowl.  Place Panko crumbs in a glass pie plate.  Dip each crab cake in the egg and then the Panko crumbs, coating completely.

Heat the olive oil on a griddle.  Cook the crab cakes until nicely browned.  Turn and cook until golden brown.  Drain on a paper towel.  

If you are not serving immediately, store on a cookie sheet and cover with Saran wrap.  Reheat for 5 minutes in a 375 degree F oven.

Crab Cake Dipping Sauce
1 cup Hellmann’s mayonnaise
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
1/4 teaspoon Kosher salt
1/4 teaspoon garlic powder.

Crab Cake Dipping Sauce Preparation
Pulse in food processor until smooth.  Refrigerate until serving.

Cocktail Sauce Ingredients
1 cup tomato sauce
1 1/2 cups Heinz ketchup
2 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon horseradish
1 tablespoon diced garlic
Freshly ground pepper and kosher salt, to taste.

Cocktail Sauce Preparation
In a large bowl, combine ketchup, lemon juice, Worcestershire sauce, and horseradish.  Use a whisk to blend until all ingredients are well incorporated.  Add seasonings, and blend.

Cover and refrigerate overnight before serving.