Ambrosia - Crab Cakes
"Ambrosia is a food of the Gods - it's a heavenly treat! I love being able to prepare it ahead of time because the cooking time is quick. The very best crab cakes have a lot of wonderful crabmeat and very little else. It takes you to paradise by way of Key West!"
- Ready In:
- 52mins
- Ingredients:
- 16
- Yields:
-
6 4oz crab cakes
- Serves:
- 6
ingredients
- 1 lb lump crabmeat, check for shells
- 1 egg
- 1 tablespoon chives, shaved fine
- 1⁄2 tablespoon stone ground mustard
- 2 tablespoons mayonnaise
- 1 tablespoon dried red pepper flakes, minced fine
- 1⁄2 tablespoon Old Bay Seasoning
- 1⁄2 cup breadcrumbs
- 2 tablespoons butter
-
Louis Sauce
- 1 cup mayonnaise
- 1⁄4 cup chili sauce
- 2 tablespoons minced green onions
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bottled horseradish
- salt and pepper
directions
- Try not to break lumps but make sure there are no shell fragments.
- Combine egg, mustard, mayo, chives, red pepper, Old Bay in bowl and mix well Place crab meat in separate bowl adding bread crumbs and then mayo mixture, toss gently, be careful not to overmix.
- Let flavors blend 1/2 hour in the refrigerator.
- Portion and form to a patty shape 1/2 to 1" thick.
- Cover with plastic and chill until ready to cook.
- Saute in very hot pan with whole butter, when first side is browned, turn over and put in 350 degree oven for five minutes.
- Take out and put on paper towel to absorb excess butter.
- Enjoy with the Louis sauce or your favorite seafood sauce and lemon wedges.
- Another sauce that is great is a hollandaise with roasted red peppers blended altogether- it's a beautiful color and an excellent taste drizzled or served on the side.
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Reviews
-
Spoil all your buddies! This is great and easy. They are great with any type of seafood sauce - tartar, cocktail, but this sauce is classic. -
This is a wonderful dish! I did as you suggested by making it ahead of time. I followed this recipe exactly as you stated and I wouldn't change a thing. The only thing is I wish I were in Key West while eating these crab cakes, ha, ha ha. Thank you so much for sharing this. :-) -
Very Good receipe~ Moist and delicious. Will be making again. Thank you. -
My family really loved these. I think you could put the sauce over any kind of fish patty. Thanks for sharing!
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Excellent crab cakes! I didn't make any changes at all and we found this recipe is perfect just as it is. I served them with your Louis sauce, which is delicious....it has great flavor and a nice subtle bite to it. DH didn't use the sauce for his cakes, but chose to use it as a salad dressing for his salad and he loved it!! Thanks so much for sharing.
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Tweaks
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I made this for dinner tonight with fresh crab caught yesterday at Matagorda, Texas. This was simple to make and so good. The Louis sauce was better than tartar sauce. The only change I made was to use crushed club crackers instead of bread crumbs. I'm tossing my old recipe and keeping this one. Thanks!
RECIPE SUBMITTED BY
Laurita
Gainesville, Florida
I'm a Florida girl. I moved from Pensacola Beach to Gainesville in 2000. I enjoy photography, artistic interior design (including a lot of construction work--tile & remodel jobs--and I do the work), traveling, animals, cooking, and shopping. I've been a military brat for a good bit of my life so I've been to a lot of different places, and find something to love about every place. I have had many different careers - from bartender to restaurant manager to car sales to personal assistant for a millionaire selling his businesses. Still trying to decide what I want to be when I grow up...or maybe that I never want to have to grow up! Actually, now I'm a Harley Davidson riding commercial property appraiser - and life is good!
