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unsalted butter celery scallions horseradish lemon kosher salt crackers mayonnaise lump celery ketchup horseradish Worcestershire sauce hot sauce
Viewed: 16 - Published at: a year agoIngredients
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped celery, plus more for serving
- 2 scallions, white and green parts, thinly sliced
- 3 tablespoons prepared horseradish, drained slightly
- Finely grated zest from 1/2 a lemon
- Kosher salt and freshly ground pepper
- 3/4 cup coarsely crushed crackers (recommended: Keebler Club)
- 2 to 3 tablespoons mayonnaise
- 8 ounces lump or Dungeness crabmeat, picked over for shells
- Celery leaves, for serving
- 1/3 cup ketchup
- 3 tablespoons prepared horseradish
- 3/4 teaspoon Worcestershire sauce
- Juice from 1/2 a lemon
- 1/2 teaspoon hot sauce, or to taste
Method
- 1.
- For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter.
- Add the celery and scallion and cook until just translucent, about 3 minutes.
- Season with a pinch of salt and a little pepper.
- Cool slightly.
- 2.
- Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest.
- Mix everything together, season well with salt and pepper.
- Gently fold in the crabmeat taking care to keep some of the lumps intact.
- Divide the mixture into 4 (1/2-inch) patties.
- Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up.
- 3.
- For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside.
- 4.
- Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat.
- Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side.
- Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired.
- Calories: 246
- Total Fat: 15 grams
- Saturated Fat: 5.5 grams
- Total Carbohydrate: 15 grams
- Protein: 14 grams
- Sodium: 806 milligrams
- Cholesterol: 60 milligrams
- Fiber: 1.5 grams
