Crab Cakes with Creamy Chili Sauce
Savor the ultimate seafood indulgence with these golden, pan-seared Crab Cakes with Creamy Chili Sauce. Made with tender lump crab meat, vibrant green onions, and fragrant Old Bay seasoning, these crab cakes boast a delicate, crispy panko coating that gives way to a moist, flavorful interior. The star of the show is the zesty creamy chili sauce, a tantalizing blend of sour cream, sweet chili sauce, and a hint of lime juice, perfectly balancing heat and tang. Ready in just 30 minutes, this recipe is ideal for an elegant appetizer or a delightful dinner. Pair these crab cakes with a crisp salad or roasted vegetables for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 454 grams lump crab meat
- 120 grams panko breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 1 large egg
- 2 pieces green onion, finely chopped
- 15 grams fresh parsley, chopped
- 5 grams old bay seasoning
- 2 grams salt
- 1 gram black pepper
- 60 milliliters vegetable oil
- 120 grams sour cream
- 60 grams sweet chili sauce
- 15 milliliters lime juice
- 2 grams garlic powder
- 1 gram red chili flakes (optional)
Instructions
In a large mixing bowl, combine the crab meat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onion, parsley, Old Bay seasoning, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab meat too much.
Form the mixture into 8 evenly-sized patties, about 2.5 cm thick.
Place the remaining 60 grams of panko breadcrumbs onto a plate. Lightly coat each crab cake with the breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for 3-4 minutes on each side or until golden brown and heated through. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil.
While the crab cakes cook, prepare the creamy chili sauce. In a small bowl, whisk together the sour cream, sweet chili sauce, lime juice, garlic powder, and optional red chili flakes until smooth.
Serve the warm crab cakes with the creamy chili sauce on the side for dipping or drizzling. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 11.1 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
