Crab Cakes with Dipping Sauce

Recipe courtesy of Trina and Meggen Beaulier, Simply Divine, Brunswick, Maine.

Crab Cake Ingredients

1 pound fresh crabmeat
2 eggs 2 tablespoons chopped scallions
1/4 teaspoon freshly ground pepper
1/2 teaspoon Kosher salt
2 beaten eggs
3 cups Panko crumbs
5 tablespoons of olive oil

Crab Cake Directions

Whisk together the eggs, scallions, pepper and salt. Add the crabmeat and stir to combine.
Shape the mixture into 24 small patties, each a heaping tablespoon. Place on a cookie sheet covered with waxed paper and refrigerate for 1 hour. Whisk the 2 eggs in a shallow bowl.
Place Panko crumbs in a glass pie plate. Dip each crabcake in the egg and then the Panko crumbs, coating completely. Heat the olive oil on a griddle. Cook the crabcakes until nicely browned. Turn and cook until golden brown. Drain on a paper towel. If you are not serving immediately, store on a cookie sheet, cover with Saran wrap. Reheat for 5 minutes in a 375 degree over.

Crabcake Dipping Sauces Ingredients

1 cup Hellmann’s mayonnaise
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
1/4 teaspoon Kosher salt
1/4 teaspoon garlic powder.
Pulse in food processor until smooth. Refrigerate until serving.
Cocktail Sauce
1 cup tomato sauce
1 and 1/2 cups Heinz Ketchup
2 tbsp. freshly squeezed lemon juice
2 tbs. Worcestershire sauce 1 tbs. horseradish
1 tbsp. diced garlic
Freshly ground pepper and Kosher salt to taste

Crabcake Dipping Sauces Directions

In a large bowl, combine ketchup, lemon juice, Worcestershire sauce, and horseradish. Use a whisk to blend until all ingredients are well incorporated. Add seasonings and blend. Cover and refrigerate overnight before serving.