Chef Noire: How To Make Crab Cakes In Lemon Butter Sauce

January 18, 2013  |  

Source: Shutterstock

Crab Cake Ingredients

1 cup mayonnaise (I used Hellman’s)
3 tbsp. country Dijon mustard
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
1 tbsp. crushed garlic
2 beaten eggs
1 of the 16 oz. containers of jumbo lump crabmeat
2 slices of wheat toast (torn into very small pieces)
¼ cup finely chopped cilantro
¼ cup unsalted butter as needed
sea salt to taste
Old bay to taste
Ground black pepper to taste

Lemon Butter Sauce Ingredients

1 stick of unsalted butter
Juice of one lemon
2 fresh thyme springs

Crap Cake Directions

1. In a bowl, whisk the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, crushed garlic, eggs and cilantro together until incorporated
2. Fold in the torn pieces of wheat toast, lump crab meat, sea salt, old bay and ground black pepper
3. Place the mixture in the refrigerator for 15 – 20 minutes (it is fine to make this mixture and leave in the refrigerator overnight if you want to make the crab cakes the next day)
4. Melt about 3 tbsp. unsalted butter in a large skillet over medium heat (melt about 3 tbsp. of unsalted butter for each batch of crab cakes)
5. Form crab cakes (you decide on how small or large you want your crab cakes to be)
6. After butter is melted add the formed crab cakes to the skillet and allow to sear about 5-8 minutes on each side (be careful not to burn your crab cakes) over medium heat

Butter Sauce Directions

1. Melt unsalted butter in small skillet
2. Add juice of lemon and thyme springs
3. Allow to simmer on medium heat for 8-10 minutes uncovered, stirring occasionally
4. Remove and discard thyme sprigs and pour lemon butter sauce on top of each of the crab cakes and corn relish

Recipe courtesy of

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