Bloody Mary Crab Cakes
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 tbsps
Mayonnaise1 cup
Ketchup3 tbsps
Prepared Horseradish3 tsp
Worcestershire Sauce1 tsp
Hot Sauce (to taste)Directions:
1
For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter
2
Add the celery and scallion and cook until just translucent, about 3 minutes
3
Season with a pinch of salt and a little pepper
4
Cool slightly
5
Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest
6
Mix everything together, season well with salt and pepper
7
Gently fold in the crabmeat taking care to keep some of the lumps intact
8
Divide the mixture into 4 (1/2-inch) patties
9
Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up
10
For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside
11
Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat
12
Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side
13
Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired