Crab Cakes with Old Bay Donkey Sauce
- Level: Easy
- Yield: 18 to 20 crab cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 137
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 38
- Sodium
- 217
- Total: 1 hr
- Active: 20 min
Ingredients
For the Crab Cakes:
1 tablespoon vegetable oil
1/4 cup finely chopped shallot
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/3 cup panko
2 teaspoons Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound jumbo lump crabmeat
1 large egg, beaten
1/2 cup Donkey Sauce, recipe follows
4 teaspoons minced fresh chives
4 teaspoons minced fresh basil
For the Sauce:
2/3 cup Donkey Sauce, recipe follows
2 tablespoons fresh lemon juice, plus lemon wedges for serving
1 tablespoon minced fresh chives
1 tablespoon minced fresh basil
1 teaspoon Old Bay Seasoning
Donkey Sauce
2 heads garlic
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 cup mayonnaise
1 teaspoon yellow mustard
4 dashes of Worcestershire sauce
Directions
- Make the crab cakes: Heat the vegetable oil in a large skillet over medium heat. Add the shallot, celery and bell pepper; cook until just tender, 3 to 4 minutes. Stir in the panko, 1 teaspoon Old Bay, 1/4 teaspoon salt and 1/2 teaspoon pepper; cook until the panko is lightly golden, 2 to 3 minutes. Transfer to a large bowl and let cool.
- Add the crabmeat, beaten egg, Donkey Sauce, chives, basil and the remaining 1 teaspoon Old Bay to the bowl. Fold together until well combined, breaking up some of the crab.
- Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Using a 1-ounce scoop, mound balls of the crab mixture (18 to 20 balls) on the baking sheets, 2 inches apart; flatten them slightly. Refrigerate 10 minutes.
- Bake, rotating the pans halfway through, until the crab cakes are golden brown and cooked through, 15 to 18 minutes.
- Meanwhile, make the sauce: Combine the Donkey Sauce, lemon juice, chives, basil and Old Bay in a medium bowl and stir. Serve the crab cakes with the sauce and lemon wedges.
Donkey Sauce
- Preheat the oven to 350°. Slice off approximately 1 inch of the pointed top of each garlic head so that the cloves are slightly exposed. Place the heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until the garlic is very tender and soft, 35 to 40 minutes.
- Squeeze out 1/4 cup of the roasted garlic cloves (reserve the rest for another use). Mash thoroughly.
- Combine the mashed garlic with the mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt and pepper to taste in a medium bowl. Mix thoroughly. Refrigerate until ready to use.