Crab Cakes in Cream Sauce

Crab Cakes in Cream Sauce


3 people made this

This recipes makes delicious spicy crab cakes, served with a basil cream sauce. Freshly picked crab meat is the best, if available.

Samantha Caster

Serves: 8 

  • 1 kg crab meat
  • 1/8 teaspoon salt
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon Tabasco sauce
  • 1 cup dry bread crumbs
  • 4 tablespoons vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 cup (125g) plain flour
  • 2 cloves garlic, minced
  • 2 cups (500ml) fish stock
  • 1/2 cup (125ml) white wine
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon chilli flakes
  • 1/2 cup thickened cream
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, minced
  • 1 1/2 tablespoons fresh basil, minced

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. In a mixing bowl place the crab meat, salt, Worcestershire sauce and Tabasco. Mix thoroughly.
  2. Shape the crab mixture into cakes and roll in bread crumbs.
  3. In a medium frypan heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn then cook for another 5 minutes or until golden brown.
  4. For the sauce: In a saucepan heat the 1 tablespoon of oil and 1 tablespoon of butter. Slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
  5. Slowly add the fish stock whisking constantly and vigorously. Pour in white wine, black pepper and chilli flakes. Bring to a simmer. Then add cream, parsley and basil. Simmer but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
  6. Serve the sauce over the crab cakes.

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