Crab Cakes With Cajun Lobster Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Form the mixture into small patties and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow the crab cakes to firm up.
• STEP 3.Heat a skillet over medium heat and add the vegetable oil. Cook the crab cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
• STEP 4.While the crab cakes are cooking, prepare the Cajun lobster sauce. In a saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• STEP 5.Add the diced tomatoes, tomato paste, Cajun seasoning, and hot sauce to the saucepan. Stir well to combine and let the sauce simmer for about 10 minutes, or until it thickens slightly.
• STEP 6.Add the cooked lobster meat to the sauce and stir gently to coat. Cook for an additional 2-3 minutes, or until the lobster is heated through.
• STEP 7.Serve the crab cakes with the Cajun lobster sauce on top. Garnish with fresh parsley and lemon wedges, if desired.
• STEP 8.Enjoy your delicious crab cakes with Cajun lobster sauce!

Cooking Tips

• Make sure to use fresh lump crab meat for the best flavor and texture.
• Refrigerating the crab cakes before cooking helps them hold their shape and prevents them from falling apart.
• Adjust the amount of Cajun seasoning and hot sauce in the lobster sauce according to your spice preference.

Storage and Serving

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat the crab cakes, place them on a baking sheet and bake in a preheated oven at 350°F for about 10 minutes, or until heated through.
• Serve the crab cakes as an appetizer or main course. They pair well with a side salad or steamed vegetables.