Copycat Bonefish Grill Crab Cakes With Wasabi Herb Sauce Recipe

ingredients

Crab Cakes
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1 teaspoon sour cream
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
2 teaspoons chopped fresh parsley
2 teaspoons ground cayenne pepper
1/4 teaspoon paprika
1/4 cup bread crumbs
2 tablespoons diced red bell pepper
1 pound lump crab meat, drained
Additional bread crumbs for patties
2 ounces clarified butter for cooking
Thai Srirachi (Asian hot sauce, for serving)
lemon wedges (for garnish)

Wasabi Herb Sauce
4 tablespoons olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 cup olive oil, divided use
1/4 cup minced celery
1/4 cup chopped green onions
1 bunch chopped fresh parsley leaves
2 tablespoons Dijon mustard
2 teaspoons wasabi powder
1 tablespoon lemon juice
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon chopped garlic
1 teaspoon anchovy paste

directions

Crab Cakes: In a nonmetallic bowl, whisk together the Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in the bread crumbs, red bell peppers and crab.

Form into 3-ounce size patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate for 2 hours.

Heat oven to 350 degrees F.

Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Remove to baking tray and bake in oven for 5 minutes.

To Serve: Lay one cake in the center of each plate. Squeeze Wasabi Herb Sauce on both sides. Add srirachi. Garnish with lemon.

Wasabi Herb Sauce: In a food processor, puree 4 tablespoons olive oil, celery, green onions and parsley. Transfer mixture to a bowl. Stir in Dijon mustard, wasabi powder, lemon juice, mayonnaise and the remaining 1/4 cup olive oil, dry mustard, garlic and anchovy paste.

Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use.

Recipe Source: Orlando Sentinel

nutrition data

696 calories, 69 grams fat, 6 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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