Pan Seared Crab Cakes
Pan-Seared Crab Cakes with Citrus-Ale Sauce2017-10-27T10:05:06-04:00

Pan-Seared Crab Cakes with Citrus-Ale Sauce

Presented by Alburtis Tavern and Lodge


  • 1 lb. lump crabmeat
  • 1 egg
  • 2 T mayonnaise
  • 1 tsp. Old Bay Seasoning
  • 1 tsp. Worcestershire sauce
  • 1/2 cup seasoned breadcrumbs
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Juice and zest of 1 orange
  • 2 T chopped fresh parsley
  • 1 T melted butter

Citrus-Ale Sauce:

  • 1 cup mayonnaise
  • 1/4 cup ale (Blue Moon Wheat Ale recommended)
  • Juice of 1 lemon
  • Juice of 1 lime


For the crab cakes: Mix all ingredients together gently and form into 8 patties. Heat a large ovenproof skillet coated lightly with oil and sear crab cakes for about 2 minutes on each side. Place in a 400°F oven for 5 minutes to finish.

For the sauce: Whisk all ingredients together.

To serve: Spread a pool of sauce on four plates and arrange two crab cakes on each, garnishing as desired with sprigs of fresh parsley and lemon wedges.

(Yields 8 cakes)

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As seen in the Winter/Spring 2015 Issue

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