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Crab Cakes with Xander Sauce

Submitted by: Mary on 08/16/2003
3158 views
2.65 avg rating
164 votes
 
 
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Ingredients

CRAB CAKES:

2 lbs Crab meat
1/2 t Old Bay seasoning
2 t Cajun seasonings
2 Dashes Tabasco sauce
4 T Mayonnaise
4 T Green onion, minced
2 T Fresh parsley, chopped
4 T Celery, chopped fine
Salt and fresh cracked black pepper to taste

Olive oil, for frying
Butter, for frying

XANDER SAUCE:

6 T Unsalted butter, divided
1/2 C Chopped sweet onion
1/2 C Clam juice
2 C Heavy cream
1 t Xantham gum
1/2 C Cold water
1/2 t Salt
1/4 t White pepper
1 C Uncooked, small shrimp
6 ozs Crabmeat
1/4 t Cayenne pepper



Directions

CRAB CAKES:



Check crabmeat for shell, cartilage etc.



Add the other ingredients and mix well.



Shape into cakes.



Add olive oil to cover bottom of heavy fry pan. Add 3 T butter to the olive oil and allow to melt over medium high heat. When pan is hot place crab cakes in pan and cook until fish is done. Be careful turning the cakes so that they do not fall apart. Cakes should be golden on the outside on both sides.



FOR THE XANDER SAUCE:



Melt 3 T butter in a large saucepan. Add the onion and cook until soft.



Mix 1 t Xantham gum into 1/2 C of water, set aside.



Slowly pour in the clam juice and cream. Season with salt, pepper, and cayenne. Cook stirring about 5 minutes.



Slowly add the Xantham gum water mixture a little at a time, whisking constantly until desired thickness has been reached.



In another saucepan melt the remaining 3 T butter. Add the shrimp and cook about 4 minutes. Add the crabmeat and cook about 3 minutes. Stir into the cream mixture.



Serve over crab cakes or other fish.

Additional Information

After having this at a restaurant last week I just had to recreate it at home because it was just so good!

Servings

4

Calories

5

Time to prepare

45 minutes

Difficulty

Average
 

Comments

This is wonderful served with steamed broccoli with hollandaise sauce.
 
 
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