Crab Cakes with Creamy Sauce

This summer, we’re taking a road trip in our kitchens.  It’s kind of like a regular road trip, without the chants of “Are we there yet?” and no need to fill up the gas tank.

We’ll be traveling through the country together and sampling dishes as we go.  A couple of weeks ago we stopped in New England for New England Blueberry Coffee Cake.  Today, we’re in the Mid-Atlantic states of Delaware, New Jersey, New York, Pennsylvania and Maryland.

There are so many different foods that I could choose to make for each region we visit.  Readers gave me lots of ideas on Facebook of dishes to include.  I only wish I could make a decent at-home version of a Philly Cheese Steak.  I’ve tried, but fallen short.  There’s nothing like the real thing, cheez whiz and all.

One reader mentioned a dish called “Garbage Plate” that is served in the Rochester, NY area.  It’s a hot dog (or sometimes hamburger), fried potatoes, baked beans, onions, mustard all covered with chili-meat sauce.  Wow!  It remind me of the Sloppers that we had in Colorado Springs last summer.  A wonderful mess!

I chose to make Crab Cakes.  I’m not sure how authentic these are.  I’ve only had crab cakes a few times, but these tasted just as good as those I’ve eaten in restaurants.  They’re quick and easy to make, but I’m not going to lie – they are a little expensive.  Yummy though!  Here’s what you’ll need: 

Sorry about the blurriness of that photo.  I’m not sure what was going on with that.  Also, you’ll need an egg in addition to the other ingredients.

Crab Cakes with Creamy Sauce

Yield: 4-5 servings

Crab Cakes with Creamy Sauce

Ingredients

  • 2 cans crab meat (6 oz each), well drained
  • 3/4 cup Italian style bread crumbs
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped celery
  • 1 tub Savory Garlic Cooking Creme, divided
  • 1 egg, beaten
  • 2 Tbs. cocktail sauce

Instructions

  1. Place crab meat in bowl and shred lightly with a fork.
  2. Stir in the veggies, 2/3 cup Cooking Creme and the egg.
  3. Combine well and form into 9 small patties.
  4. Cook in a non-stick skillet coated with cooking spray over medium heat, about 3 minutes on each side or until browned.
  5. Stir remaining Cooking Creme and cocktail sauce together. Serve over crab cakes.

Notes

Adapted from Philly Cooking Creme recipe.

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Comments

  1. Sounds fantastic–especially the creamy sauce!

  2. Kristie says:

    Love your site & your recipes!!! Thanks for all your hard work :-)

    Making crab cakes now… I assume the bread crumbs go in too?… The directions don’t actually mention them. I’m sure it was just a typo, bread crumbs make sense in crab cakes, I hope (just put them in… :)

    • Kristie, yes the bread crumbs go in too. I’ll have to edit the recipe. Thanks for pointing that out. Hope you enjoyed them.

      • Yes, they were delicious!
        I’ll need to work on my, umm, technique. I think mine were too thick, but still so yummy! My hubby couldn’t stop saying how good they were :-)

        Again, thanks for all your work! We have yet to find a recipe of yours that we don’t like! We’d been stuck in a rut with meals, so it’s good to have found such a wide variety of food that is fairly simple, but still very tasty!

  3. Do you have a substitute recipe for the cooking creme? I can’t find it in any of the grocery stores around here.

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