Florida Blue Crab Cakes with Tangy Butter Sauce
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Blue Crab Cakes:
1/4 cup finely chopped Florida red onion
2 tablespoons chopped fresh Florida parsley
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 Florida lump blue crabmeat, drained, shell pieces removed
1 1/2 cups panko (Japanese bread crumbs) - divided use
2 tablespoons olive oil
Tangy Butter Sauce:
3/4 cup fat-free chicken broth
3 tablespoons chopped Florida shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter
- For Blue Crab Cakes: 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 Tangy 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 239; Calories From Fat: 173; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 11mg; Total Carbs: 36g; Protein: 27g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.