Crab Cakes with Old Bay Donkey Sauce
This recipe guides you through creating flavorful jumbo lump crab cakes, bound with a touch of panko and egg, and seasoned with Old Bay. They are served alongside a vibrant homemade Old Bay Donkey Sauce, featuring roasted garlic, lemon, and fresh herbs, offering a rich, tangy, and aromatic accompaniment.
Equipment
- 2 Mixing Bowls For sauce and crab cake mixture
- 1 Small skillet For sautéing aromatics
- 1 Large Skillet For pan-frying crab cakes
- 1 Whisk For preparing the Donkey Sauce
- 1 Baking Sheet and Foil For roasting garlic
Ingredients
Main
- 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 pepper
- 1 pound jumbo lump crabmeat
- 1 large egg beaten
- 1/2 cup Donkey Sauce recipe follows
- 4 teaspoons minced fresh chives
- 4 teaspoons minced fresh basil
- 2/3 cup Donkey Sauce recipe follows
- 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
- 2 heads garlic
- Extra-virgin olive oil for drizzling
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 dashes of Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C). Cut garlic heads in half horizontally, drizzle with extra-virgin olive oil, season with salt and pepper, wrap tightly in foil, and roast for 30-40 minutes until very soft.
- Once cooled, squeeze roasted garlic pulp into a bowl. Mash with a fork, then whisk in mayonnaise, yellow mustard, and Worcestershire sauce to create the base Donkey Sauce. Reserve 2/3 cup for serving.
- In a separate bowl, combine the remaining base Donkey Sauce with 2 tablespoons fresh lemon juice, 1 tablespoon minced fresh chives, 1 tablespoon minced fresh basil, and 1 teaspoon Old Bay seasoning. This is your 'Old Bay Donkey Sauce' for the crab cakes.
- Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Sauté finely chopped shallot, celery, and red bell pepper until softened, about 5-7 minutes. Let cool slightly.
- In a large bowl, gently combine the jumbo lump crabmeat, panko, 2 teaspoons Old Bay, cooled sautéed vegetables, beaten egg, and 1/2 cup of the prepared Old Bay Donkey Sauce. Season lightly with kosher salt and freshly ground pepper.
- Carefully form the mixture into uniform cakes, about 1 1/2 to 2 inches thick. Handle gently to preserve the crab lumps.
- Heat a large skillet over medium-high heat with a thin layer of vegetable oil.
- Pan-fry the crab cakes for 3-5 minutes per side, or until golden brown and heated through. Cook in batches if necessary to avoid overcrowding the pan.
- To the reserved 2/3 cup base Donkey Sauce, stir in 4 teaspoons minced fresh chives, 4 teaspoons minced fresh basil, and 2 tablespoons fresh lemon juice.
- Serve the hot crab cakes immediately with the herb-infused Donkey Sauce and fresh lemon wedges.
Notes
1. Crab Quality: Always use high-quality jumbo lump crabmeat. Gently pick through it to remove any shell fragments without breaking up the delicate lumps. 2. Binding: Avoid over-mixing the crab cake mixture; too much handling can break down the crab and result in tough cakes. The panko and egg should just barely bind the ingredients. 3. Donkey Sauce Depth: Roasting the garlic until deeply caramelized is crucial for the sauce's depth of flavor. Ensure it's very soft before mashing. 4. Cooking: Pan-frying ensures a beautiful golden-brown crust. Don't overcrowd the pan, and maintain a medium-high heat for even cooking and crispness. Serve with fresh lemon wedges for acidity.