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–+ servings
Golden crab cakes with lemon wedge and spicy cocktail sauce on white plate.

Crab Cakes and Cocktail Sauce

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 8 minutes
Course seafood
Cuisine American
Servings 4 to 6
Calories 322 kcal

Ingredients
  

The Crab cakes:

  • 1 lb jumbo lump crabmeat
  • 1/3 cup Saltine crackers crushed
  • 3 green onions finely chopped
  • 1/2 cup red bell pepper chopped
  • 2 eggs
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1/2 lemon juiced
  • 1/4 tsp garlic powder
  • 1 tsp salt

For Dredging:

  • 1/2 cup Saltine crackers crushed
  • 1/2 cup flour

To Cook:

  • 1/4 cup vegetable oil
  • 1/4 cup butter

The Cocktail Sauce:

  • 1 bottle chili sauce
  • 2 tbsp horseradish
  • 2 tsp Worcestershire sauce
  • 1 lemon juiced
  • hot sauce to taste

Instructions
 

  • In a large bowl, mix together all of the crab cake ingredients except the crabmeat.
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  • Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.
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  • Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour. There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.
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  • Combine together the Saltines and flour in a small bowl.
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  • Dredge the crab cakes in the mixture of flour and Saltine crackers.
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  • In a large sauté pan over medium heat, melt together the butter and oil. Cook the crab cakes for about 4 minutes or until golden brown. Flip the crab cake over and brown the other side.
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  • Mix the cocktail sauce ingredients together in a bowl.
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  • Put the cocktail sauce in a ramekin or another dipping container and serve with the crab cakes.
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Nutrition

Calories: 322kcalCarbohydrates: 18gProtein: 18gFat: 20gSaturated Fat: 6gSodium: 910mgFiber: 1g
Keyword cocktail sauce, crab cakes, crab cakes and cocktail sauce
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