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

Florida Seafood Recipe

Blue Crab Cakes with Tangy Butter Sauce

Seafood-4314
Ingredients  
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites lightly beaten
1 pound lump blue crabmeat, drained, shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs), divided
2 tablespoons olive oil
3/4 cup fat-free chicken broth
3 tablespoons shallots, chopped
2 tablespoons white wine vinegar
2 1/2 tablespoons butter
 

Preparation
Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes.

Yield
4 servings

Nutritional Value Per Serving
Calories 239, Calories From Fat 173 , Total Fat 20g, Saturated Fat 7g, Trans Fatty Acid 0, Cholesterol 110mg, Total Carbohydrate 36g, Protein 27g, Omega 3 Fatty Acid 0.21g

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

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