Ingredients
Crab Cakes:
- 6 ounces claw meat
- 3 ounces bread crumbs
- 3 green onions, diced
- 1 tablespoon Old Bay seasoning
- 2 whole eggs
- 1 pound lump crab meat
Directions
Crab Cake Sauce
- 1 teaspoon olive oil
- 1 roasted red pepper
- 7 fresh basil leaves
- 1 cup mayonnaise
- 1 lemon
- Salt and freshly ground black pepper
- Garlic, to taste
For the crab cakes:
Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
For the sauce:
Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
Serve with crab cakes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By glow_with_the_flow
clearwater, fl
on April 29, 2012
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3rd time making these, my boyfriend and i love them! Excellent with or without the sauce
By londonhous
Maryland
on January 15, 2012
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Excellent sauce. I used it on Maryland style crab cakes and it was a real winning combination! I just used lemon juice in the sauce, and about 1-1/2 cloves of garlic. I wasn't sure if the recipe was calling to use the whole lemon in the food processor, or just the juice. I think it would too sour or tangy if you use the zest as well. Just my taste. However, execllent! Thanks Glenn's Diner..:>
By dkauzlar_2092127
chicago, IL
on December 23, 2011
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Making them for dinner tomorrow night. I live a few blocks from Glenn's Diner and these are fabulous crabcakes! So glad to have the recipe!
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