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Recipe of the Week - October 20, 2014

Crabcakes with Creamy Cocktail Sauce

Crunchmaster Logo
Courtesy of Crunchmaster and Carol Kicinski

 

Ingredients:Crab Cakes with Creamy Cocktain Sauce

  • 16 oz. crab meat, picked over and flaked
  • 1 ½ cups finely crushed Crunchmaster Multi-Grain Crackers Sea Salt
  • 2 large eggs, lightly beaten
  • ¼ cup minced green onions, white and green parts
  • ½ cup mayonnaise, use divided
  • Juice of 1 lemon
  • Several dashes of hot sauce, use divided
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ¼ cup vegetable oil
  • 2 Tbsp. unsalted butter
  • ¼ cup cocktail sauce
  • Lemon wedges for serving

Directions:

  1. Combine crabmeat with ¼ cup 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.

Sauce:

  1. Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.

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

 

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