11 October 2010 ~ 0 Comments

Crab Cakes in Red Sauce

crab cake

Life’s a party. Crash it.

I bumped into this hilarious movie entitled “Wedding Crashers” where crab cake was mentioned three times. I got curious and so I ran to chef Jacques-Pepin’s cook book for the recipe.

This dish is Maryland’s pride where the original recipe is breaded and deep fried. Though there are variations in cooking it. Other ways would include baking, broiling or grilling it—whatever suits your palate.

Thanks to Sponge Bob, this dish has increased its popularity because of Mr. Krabs’ famous Krabby Pattie.

– 8 oz can of crab meat
– 1 1/4 cup fresh bread crumbs
– 2 tbsp minced scallions
– 2 tbsp chopped cilantro
– 1 tsp chopped garlic
– 3 tbsp mayonnaise
– 1/4 tsp tabasco sauce
– 1/4 tsp salt
– 1/3 cup sliced almonds
– 2 tbsp canola oil
– 1/3 cup mayonnaise
– 2 tbsp ketchup
– 1 tsp wasabi (or wasabi powder)
– 2 tsp fresh lime juice
– 1 tbsp water
– 2 tsp chopped fresh chives


For the Crab Cake Pattie:

1. First, place the crab meat into a bowl. Then, add 2/3 cups of bread crumbs, scallions, cilantro, garlic, mayonnaise, tabasco, and salt.
2. Place the remaining bread crumbs with the almonds back into the food processor and chop the almonds till combined with the bread.
3. While working on the crab mixture, heat the oven at 180°F.
4. Form the crab mixture into 6-8 patties. Coat each patty with bread crumbs and almonds.
5. Add oil in a non-stick pan using medium heat only. Gently place the patties in the pan and cook for about 3 minutes per side.
6. After frying the patties, line it on a flat baking sheet and keep warm in the oven while you make the sauce.

For the Red Sauce:

1. Combine the mayonnaise, ketchup, wasabi, lime juice and water in a bowl and mix well.


Serve the patties on individual plates pouring the red sauce over the crab cake. For that appetizing appeal, top the dish with a sprinkle of chives and serve immediately. Makes 6-8 servings.

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