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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Crab Cakes with Tangy Butter Sauce

1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs)
1 tablespoon olive oil
  cooking spray
3/4 cup fat-free chicken broth
3 tablespoons shallots, chopped
2 tablespoons white wine vinegar
2 1/2 tablespoons butter

To prepare crab cakes, combine first seven ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes. Divide crab mixture into 8 equal portions (about 1/2 cup each). Shape into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Sprinkle one patty at a time with panko. Heat 1 1/2 teaspoons oil in a nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Cook 4 crab cakes in pan about 7 minutes or until golden. Cook the next 4 crab cakes in remaining oil. To prepare sauce, combine broth, shallots and vinegar in a small saucepan and bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes) and remove from heat. Stir in butter. Serve with crab cakes. Delicious served with roasted Florida vegetables.

4 servings

Nutritional Value Per Serving
Calories 261, Calories From Fat 142 , Total Fat 16g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 118mg, Total Carbohydrate 5g, Protein 23g, Omega 3 Fatty Acid 0.42g

Look for "Fresh from Florida" ingredients at your grocery store.

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