Bonefish Grill Crab Cake Recipe

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Crab Cakes 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Old Bay Seasoning 1 large egg 1/4 cup mayonnaise 1 teaspoon sour cream 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Kosher salt 2 teaspoons chopped fresh parsley 2 teaspoons ground cayenne pepper 1/4 teaspoon paprika 1/4 cup bread crumbs 2 tablespoons diced red bell pepper 1 pound lump crab meat, drained Additional bread crumbs for patties 2 ounces clarified butter for cooking Thai Srirachi (Asian hot sauce, for serving) lemon wedges (for garnish) Wasabi Herb Sauce 4 tablespoons olive oil, PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses 1/4 cup olive oil, divided use 1/4 cup minced celery 1/4 cup chopped green onions 1 bunch chopped fresh parsley leaves 2 tablespoons Dijon mustard 2 teaspoons wasabi powder 1 tablespoon lemon juice 1 cup mayonnaise 1 teaspoon dry mustard 1 teaspoon chopped garlic 1 teaspoon anchovy paste

Crab Cakes: In a nonmetallic bowl, whisk together the Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in the bread crumbs, red bell peppers and crab. Form into 3-ounce size patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate for 2 hours. Heat oven to 350 degrees F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Remove to baking tray and bake in oven for 5 minutes. To Serve: Lay one cake in the center of each plate. Squeeze Wasabi Herb Sauce on both sides. Add srirachi. Garnish with lemon. Wasabi Herb Sauce: In a food processor, puree 4 tablespoons olive oil, celery, green onions and parsley. Transfer mixture to a bowl. Stir in Dijon mustard, wasabi powder, lemon juice, mayonnaise and the remaining 1/4 cup olive oil, dry mustard, garlic and anchovy paste. Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use. Recipe Source: Orlando Sentinel

Trying ALL Of The Most Popular Menu Items At Bonefish Grill

Copycat Bonefish Grill Crab Cakes With Wasabi Herb Sauce 🔗

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Total: 120min

Nutrition Facts: properties {‘calories’: ‘696 calories’, ‘servingSize’: ‘per serving’}

Ingredients:

  • Crab Cakes
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay Seasoning
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 teaspoon sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons ground cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 cup bread crumbs
  • 2 tablespoons diced red bell pepper
  • 1 pound lump crab meat, drained
  • Additional bread crumbs for patties
  • 2 ounces clarified butter for cooking
  • Thai Srirachi (Asian hot sauce, for serving)
  • lemon wedges (for garnish)
  • Wasabi Herb Sauce
  • 4 tablespoons olive oil, PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
  • 1/4 cup olive oil, divided use
  • 1/4 cup minced celery
  • 1/4 cup chopped green onions
  • 1 bunch chopped fresh parsley leaves
  • 2 tablespoons Dijon mustard
  • 2 teaspoons wasabi powder
  • 1 tablespoon lemon juice
  • 1 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon chopped garlic
  • 1 teaspoon anchovy paste

Instruction:

Crab Cakes: In a nonmetallic bowl, whisk together the Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in the bread crumbs, red bell peppers and crab.
Form into 3-ounce size patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate for 2 hours.
Heat oven to 350 degrees F.
Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Remove to baking tray and bake in oven for 5 minutes.
To Serve: Lay one cake in the center of each plate. Squeeze Wasabi Herb Sauce on both sides. Add srirachi. Garnish with lemon.
Wasabi Herb Sauce: In a food processor, puree 4 tablespoons olive oil, celery, green onions and parsley. Transfer mixture to a bowl. Stir in Dijon mustard, wasabi powder, lemon juice, mayonnaise and the remaining 1/4 cup olive oil, dry mustard, garlic and anchovy paste.
Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use.
Recipe Source: Orlando Sentinel

FAQ

Is it better to pan fry or bake crab cakes?

Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it’s easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it’s easy to overcook the crab cakes when frying them in a pan).

What is used as a binder for crab cakes?

A crab cake is a fish cake made with crab meat, various seasonings, and other ingredients such as crumbs, mayonnaise, and eggs to make a “filler,” also known as a binding agent.

What’s the difference between Maryland crab cakes and boardwalk crab cakes?

Egg: Egg is the main binding ingredient in crab cakes. Mayonnaise: Mayonnaise is another binding ingredient. I don’t like mayonnaise and I LOVE these crab cakes, so if you aren’t a mayo person, don’t worry. You can’t taste it.

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