Crab Cakes with Creamy Cocktail Sauce

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Crab Cakes with Creamy Cocktail Sauce
Made with Crunchmaster™ Sea Salt Multi-Grain Crackers
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Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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.
Recipe Notes

Nutrition Facts

Per 1/12 recipe

Calories 220

Fat 16g

Cholesterol 60mg

Sodium 610mg

Carbohydrate 10g

Fiber 1g

Sugars 2g

Protein 9g

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