Southern Crab Cakes with Spiced Cream Sauce

You'll be surprised with what goes into these savory cakes! And the sauce is so rich and simple. Steak seasoning is an important ingredient in these delicious, fluffy clouds because the coriander, dill seeds, and paprika liven up the sweet sea flavor.

Ingredients:


Makes 18 1/8 cup size patties OR 9 1/4 cup patties


Crab Cakes:
16 oz fresh lump crab meat, lightly rinsed/drained
3 scallions, finely chopped
1 large clove garlic, minced
1 package saltine crackers, crushed fine
2/3 tbsp Old Bay seasoning
1 1/2 tsp Louisiana Hot sauce
2 tsp steak seasoning
2-4 pinches of cayenne
1 lemon - zest and juice
1 egg, beaten
vegetable oil (for frying)
flour (for dusting)


Sauce:
1 8-oz tub of sour cream
1/2 cup milk
2 tsp Old Bay
2 tsp steak seasoning
1 tsp Louisiana Hot sauce
1 lemon -zest and juice

• Combine all crab cake ingredients, except crackers, in bowl, folding gently until all incorporated. 
• Fold in crackers last. Mold into evenly sized patties then dust both sides lightly with flour. Place in refrigerator to firm.
• Meanwhile, heat oil in skillet (preferable cast iron) on medium heat.
• Meanwhile, in a small sauce pan heat first 5 sauce ingredients on low heat stirring occasionally.
• Cook all patties until golden brown and firm on both sides and cooked through. About 2 minutes on each side. Place on wire rack (or paper towels) to get rid of excess oil.
• Lastly, stir in the other lemons' zest and juice.
• Plate with 2 cakes and a dollop of sauce and serve with vegetables. (1 left over!) :)

I hope you enjoy your soft and spicy crab cakes!!