Crab Cakes with Creamy Cocktail Sauce

Made with Crunchmaster™ Sea Salt Multi-Grain Crackers

  • 16 oz. Crab Meat (picked over and flaked)
  • 1 1/2 cups finely crushed Crunchmaster™ Sea Salt Multi-Grain Crackers
  • 2 large eggs (lightly beaten)
  • 1/4 cup minced green onions (white and green parts)
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/4 cup Vegetable Oil
  • 2 tbsp. unsalted butter
  • lemon wedges for serving
  1. Combine crabmeat with ¼ cup Crunchmaster™ Sea Salt Multi-Grain Cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.
  2. Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  3. Heat oil and butter in a large skillet over medium heat until butter is melted. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.
  4. Sauce
    1. Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.

    2. Serve the crab cakes with the creamy cocktail sauce and lemon wedges.

Nutrition Facts

Per 1/12 recipe

Calories 220

Fat 16g

Cholesterol 60mg

Sodium 610mg

Carbohydrate 10g

Fiber 1g

Sugars 2g

Protein 9g