BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 19 2012

Florida Blue Crab Cakes with Tangy Butter Sauce

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¼ cup Florida red onion, finely chopped
2 tablespoons fresh Florida parsley, chopped
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
¾ teaspoon seafood seasoning
½ teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound Florida lump blue crabmeat, drained, shell pieces removed
1 ½ cups panko (Japanese breadcrumbs), divided
2 tablespoons olive oil
¾ cup fat-free chicken broth
3 tablespoons Florida shallots, chopped
2 tablespoons white wine vinegar
2 ½ tablespoons butter

Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and ¾ cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each ¾-inch thick. In a shallow dish, roll patties in remaining ¾ cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to ¼ cup. Remove from heat and stir in butter. Serve with crab cakes.