Crab Cakes w/ Creamy Mojito Dipping Sauce | Recipe by Gustus Vitae
Time Estimate: 45 minutes, including 20 minutes unattended.
Storage Notes: Best if enjoyed immediately.
These crab cakes are the ultimate summer crowd pleaser: a golden, crispy crunch giving way to fluffy, tender seasoned crab meat inside, all coated in a addictively spicy, creamy sauce. There's a few steps to making this all come together, but the smiles on from your guest will confirm it's well worth it, and we promise this is a recipe you'll be making again and again during the dog days of summer.
IngredientsFor the Crab Cakes
- 1 Tin lump crab (1 Lb)
- 1 Cup mayonnaise
- 6 eggs
- Juice of half a lemon
- 4 Tbs Great Lakes Fish Fry Seasoning
- 5 Tbs South Pacific Pineapple Rub & Seasoning
- 3 Cups panko (or breadcrumbs)
- 3/4ths Cup chopped parsley
- 2 Medium shallots
- 1/2 Cup high heat cooking oil.
- Butter lettuce & edible flowers for garnish
For the Sauce
- 2 Tbs unsalted butter
- 1 Tbs all purpose flour
- 1 Tin Mojito Marinade Seasoning
- Juice of 1/2 a lemon
- 2 Cups half & half cream
- Rinse and chop parsley, discarding stems, and add to a large mixing bowl.
- Peel and finely mince shallots, likewise adding.
- Beat 2 eggs and pour in.
- Add mayo, juice of 1/2 lemon, 1 Cup breadcrumbs (reserving 2 for coating), and both Great Lakes Fish Fry Seasoning & South Pacific Pineapple Rub & Seasoning.
- Dump in crab meat, and use a small spatula or mixing spoon to fold and combine. Cover, and allow to rest in the fridge for 10 minutes.
- Bring your bbq up to medium high, and place on a sturdy sauce pot, like this handsome one from Emile Henry.
- Add butter and melt, then whisk in flour. Cook out the flour, whisking as you do, for about 5 minutes. Stir in Mojito Marinade and 1 Cup of half & half, and remove from direct heat.
- Prepare a wash and dredge bowl for your crab cakes: beat 4 eggs in a medium bowl, and prepare 2 Cups of panko in another.
- Remove crab cake mix from the fridge, and use an ice cream scooper or large spoon to create even, disk-shaped cakes, indenting each slightly with you thumb in the middle, reserving. You should end up with around 16-20 generously sized cakes, depending.
- Working one at a time, dip a cake into the egg mix, allow excess to drip off, carefully dredge in panko, and reserve.
- Once all are completed, place a grill plank, like this ceramic one from Emile Henry, directly over high heat, adding oil.
- Check on your sauce, whisking and adding more half & half as needed.
- Working in batches, grill 8-10 cakes at a time, cooking for about 4 minutes before flipping and searing for a further 4. Flip again for 1 more minute, then reserve and cook your next batch.
- Once all cakes are fully cooked, taste your sauce, juicing in 1/2 lemon, adding a bit more South Pacific Pineapple Rub and/or half & half as desired, whisking quickly to smooth consistency.
- Place lettuce on a serving platter, plating crab cakes on top, then drizzle over your creamy mojito sauce. Garnish with edible flowers, serving with small dishes of extra sauce for dipping, and devour.
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