Herbed Crab Cakes with Sweet Corn Sauce
Makes 8 to 10 servings
  • ¼ cup mayonnaise
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • 20 saltine crackers, crushed
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 pound fresh lump crabmeat, picked free of shell
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • Sweet Corn Sauce (recipe follows)
  • Garnish: chopped tomato, sliced chives
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together mayonnaise, egg yolks, mustard, Worcestershire, and Old Bay. Stir in crushed crackers, chives, parsley, and dill. Gently fold in crabmeat. Shape mixture into 16 patties, and place on prepared pan. Cover and refrigerate for at least 4 hours or up to 2 days.
  3. In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add half of crab cakes; cook until golden brown, 2 to 3 minutes per side. Remove from skillet, and keep warm. Repeat procedure with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining crab cakes.
  4. Spoon warm Sweet Corn Sauce onto serving plates. Top each with 2 crab cakes. Garnish with tomato and chives, if desired.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/herbed-crab-cakes-with-sweet-corn-sauce-recipe/