Herbed Crab Cakes with Sweet Corn Sauce

Herbed Crab Cakes with Sweet Corn SauceYou’ll love these Herbed Crab Cakes with Sweet Corn Sauce. Fresh lump crab meat is seasoned with Old Bay and other savory flavors, and then it’s finished with a velvety sauce.

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.

Sweet Corn Sauce
Makes about 4 cups
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 3 sprigs fresh thyme
  • 2 cups fresh corn kernels
  • 2 cups chicken broth
  • ½ cup heavy whipping cream
  • 1 teaspoon chopped fresh thyme
  • ⅛ teaspoon Old Bay seasoning
  1. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5 minutes. Gradually stir in wine; add thyme sprigs. Cook until wine is reduced by half, about 2 minutes. Add corn and broth; bring to a boil. Reduce heat and simmer until corn is tender, about minutes. Discard thyme sprigs.
  2. In the container of a blender, pour corn mixture. Secure lid on blender and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until mixture is almost smooth. Strain mixture into same skillet, discarding solids.
  3. Stir in cream, chopped thyme, and Old Bay; bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, about 5 minutes.

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