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Blue Crab Cakes with Tangy Butter Sauce

Blue Crab Cakes with Tangy Butter Sauce
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Prep Time:






  • 14 Red onion finely chopped
  • 2 tbsp Parsley chopped
  • 3 tbsp Light mayonnaise
  • 2 tbsp Dijon mustard
  • 34 tsp Seafood seasoning
  • 12 tsp Worcestershire sauce
  • 2 Egg whites lightly beaten
  • 1 pound Lump blue crabmeat drained, shell pieces removed
  • 1.5 cups Panko breadcrumbs divided among cakes
  • 2 tbsp Olive oil
  • 34 cup Fat-free chicken broth
  • 3 tbsp Shallots chopped
  • 2 tbsp White wine vinegar
  • 2.5 tbsp Butter


  1. Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each 3/4-inch thick.
  2. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden.
  3. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes.

Compliments of Fresh from Florida Gulf Seafood