Description of this recipe
These crab cakes are a delightful blend of sweet jumbo lump crabmeat, savory aromatics, and a kick of Old Bay seasoning. The star of the show is the Old Bay Donkey Sauce, a creamy, zesty, and garlicky concoction that elevates these crab cakes to a whole new level of deliciousness.
Why you will love this recipe
You’ll fall in love with these crab cakes for several reasons. First, they are incredibly flavorful, boasting a harmonious blend of sweet, savory, and spicy notes. The jumbo lump crabmeat provides a succulent, melt-in-your-mouth texture, while the aromatics add depth and complexity. The Old Bay seasoning infuses the crab cakes with its signature Chesapeake Bay flavor. The Old Bay Donkey Sauce is the perfect complement, adding a creamy, tangy, and garlicky element that balances the richness of the crab. Second, these crab cakes are surprisingly easy to make. The preparation is straightforward, and the baking method ensures a golden-brown crust and a perfectly cooked interior. Third, these crab cakes are incredibly versatile. They can be served as an appetizer, a light lunch, or a satisfying dinner. They are also perfect for special occasions or casual gatherings.
Ingredients:
For the Crab Cakes:
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped shallot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/3 cup panko
- 2 teaspoons Old Bay Seasoning
- Kosher salt and freshly ground black pepper
- 1 pound jumbo lump crabmeat
- 1 large egg, beaten
- 1/2 cup Donkey Sauce (see below)
- 4 teaspoons minced fresh chives
- 4 teaspoons minced fresh basil
For the Sauce:
- 2/3 cup Donkey Sauce
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh basil
- 1 teaspoon Old Bay Seasoning
For the Donkey Sauce:
- 2 heads garlic
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 dashes Worcestershire sauce
Preparation:
Roast the Garlic for Donkey Sauce:
Step 1: Preheat oven to 350°F (175°C). Step 2: Cut the top inch off the garlic heads to expose the cloves. Step 3: Drizzle with olive oil, season with salt and pepper. Step 4: Wrap tightly in foil, and roast on a baking sheet for 35–40 minutes until soft. Step 5: Cool slightly, squeeze out about 1/4 cup of the soft garlic and mash thoroughly.
Make the Donkey Sauce:
Step 1: In a medium bowl, mix mashed garlic, mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt, and pepper to taste. Step 2: Refrigerate until ready to use.
Cook the Aromatics for Crab Cakes:
Step 1: In a large skillet, heat the vegetable oil over medium heat. Step 2: Sauté shallot, celery, and red bell pepper for 3–4 minutes. Step 3: Stir in panko, 1 teaspoon Old Bay, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Step 4: Cook another 2–3 minutes until lightly golden. Let cool.
Assemble the Crab Cakes:
Step 1: In a large bowl, gently fold together crabmeat, egg, 1/2 cup Donkey Sauce, chives, basil, and remaining Old Bay. Step 2: Add the cooled vegetable mixture and mix gently, breaking some crab but leaving chunks.
Bake the Crab Cakes:
Step 1: Preheat oven to 425°F (220°C). Step 2: Line two baking sheets with parchment paper. Step 3: Use a 1-ounce scoop to portion 18–20 crab cakes, placing them 2 inches apart and flattening slightly. Step 4: Refrigerate 10 minutes, then bake for 15–18 minutes, rotating pans halfway through, until golden and cooked through.
Prepare the Sauce:
Step 1: Combine 2/3 cup Donkey Sauce, lemon juice, chives, basil, and Old Bay in a bowl. Step 2: Stir well and serve alongside crab cakes with lemon wedges.
COOKING Rating:
Easy to Moderate
Serving Suggestions:
- Serve as an appetizer with lemon wedges and extra Old Bay Donkey Sauce.
- Make it a light lunch with a side salad.
- Enjoy as a main course with roasted vegetables or a creamy coleslaw.
- Perfect for parties and gatherings, especially during the summer months.
- Serve on slider buns for mini crab cake sandwiches.
Tips:
- Use the best quality jumbo lump crabmeat you can find for the best flavor and texture.
- Don’t overmix the crab cake mixture, as this will result in tough crab cakes.
- Gently fold the ingredients together to maintain the integrity of the crabmeat.
- Refrigerating the crab cakes before baking helps them hold their shape and prevents them from spreading.
- Don’t overcrowd the baking sheets. Bake in batches if necessary.
- For extra crispy crab cakes, broil them for the last minute or two of baking, watching carefully to prevent burning.
- Make the Donkey Sauce ahead of time and store it in the refrigerator. The flavors will meld together and become even more delicious.
- Adjust the amount of Old Bay seasoning to your liking.
- Add a pinch of cayenne pepper to the Donkey Sauce for a little extra heat.
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour 15 minutes
Nutritional Information:
(Please note that the following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 250-300 per crab cake Protein: Approximately 20-25 grams per crab cake Sodium: Approximately 400-500mg per crab cake
Conclusion
These Crab Cakes with Old Bay Donkey Sauce are a guaranteed crowd-pleaser. The combination of sweet crabmeat, savory aromatics, and the creamy, tangy Donkey Sauce is simply irresistible. Whether you’re looking for a show-stopping appetizer or a satisfying main course, these crab cakes are sure to impress. So, gather your ingredients, follow the steps, and prepare to indulge in a truly unforgettable culinary experience. Enjoy!
Questions and Answers:
Q1: Can I use regular mayonnaise instead of making the Donkey Sauce?
A: While you can use regular mayonnaise, the Donkey Sauce adds a unique depth of flavor that elevates the crab cakes. The roasted garlic, mustard, and Worcestershire sauce create a tangy, savory, and slightly sweet profile that complements the crab perfectly. I highly recommend making the Donkey Sauce for the best possible result.
Q2: Can I use imitation crab meat instead of real crab meat?
A: While imitation crab meat is a more affordable option, it lacks the delicate sweetness and texture of real jumbo lump crabmeat. For the most authentic and delicious crab cakes, I strongly advise using real crabmeat. The flavor and texture difference is significant.
Q3: Can I make these crab cakes ahead of time?
A: Yes, you can assemble the crab cakes ahead of time and store them in the refrigerator for up to 24 hours before baking. This is a great option if you’re entertaining or want to get a head start on dinner. Just be sure to cover them tightly to prevent them from drying out. You can also make the Donkey Sauce a few days in advance and store it in the refrigerator.
Q4: Can I freeze these crab cakes?
A: Yes, you can freeze these crab cakes, both before and after baking. To freeze unbaked crab cakes, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. To freeze baked crab cakes, let them cool completely before freezing. When ready to eat, bake the frozen crab cakes at 375°F (190°C) until heated through.
Q5: What can I substitute for panko breadcrumbs?
A: If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers as a substitute. However, panko breadcrumbs provide a lighter and crispier texture than regular breadcrumbs, so I recommend using them if possible. You can also make your own panko breadcrumbs by pulsing stale bread in a food processor until you have coarse crumbs.
