Crab Cakes With Lemon Sauce
ready in: 30-60 minutes
recipe id: 89010
1 pound lump crabmeat
2 egg yolks (lightly beaten)
2 tablespoons mayonnaise
4 tablespoons butter
1 teaspoon Worcestershire sauce
1/2 small onion (grated)
1 1/2 teaspoon dry mustard powder
1 small jalapeno (seeds removed, sliced thin)
12 butter flavored crackers (crumbled)
salt and pepper, to taste
Panko plain bread crumbs
3/4 cup dry white wine
3/4 cup chicken broth
1/4 cup fresh lemon juice
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons butter
Combine all ingredients, except crackers, and mix gently. Try to leave crabmeat in lumps. Cover and chill in refrigerator for 30 minutes to an hour.
Just before cooking, divide and heat the butter in each of 2 large oven-proof skillets on medium high.
Remove crab mixture from refrigerator, add crumbled crackers and shape into individual patties approximately 2 1/2" in diameter, lightly coat with bread crumbs. Sauté half the cakes each in the skillets until brown on bottom side - about 4 minutes. Turn cakes & place skillets in hot oven at 450° for about 5 minutes. Cakes should be crisp on the outside yet moist on the inside. Serve with Lemon Sauce.
For the lemon sauce: In a 2-3 qt. saucepan, bring wine & broth to a boil over high heat. Reduce mixture to 3/4 cup (about 6 minutes).
Mix together lemon juice, cornstarch & sugar. Slowly stir into broth mixture. Continue to stir until sauce boils. Stir in butter, keep warm until served.
nutritionNutritional data has not been calculated yet.
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