Black and Blue Crab Cakes

Preheat your cast-iron skillet for 5 to 10 minutes so crab cakes will sear quickly. Also, work in a well-ventilated area. Blackening produces smoke and has a tendency to set off smoke alarms.


5 servings

Recipe from

Coastal Living


1/4 to 1/3 cup fine, dry breadcrumbs
1 pound fresh jumbo lump crabmeat, drained
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 tablespoon chopped fresh parsley
6 tablespoons clarified butter
1 tablespoon Blackening Spice


Sprinkle breadcrumbs over crabmeat in a medium bowl.

Stir together mayonnaise and next 7 ingredients in a small bowl; pour over crabmeat mixture, and toss gently. Shape mixture into 5 (3-inch) patties. (Mixture will be very soft.) Cover and chill at least 1 1/2 hours.

Brush crab cakes with 2 tablespoons clarified butter. Sprinkle evenly with Blackening Spice. Cook crab cakes in 1/4 cup clarified butter in a hot cast-iron skillet over medium-high heat 2 to 3 minutes on each side. Serve with Reddened Butter Sauce.

Note: To make clarified butter, melt 1/2 cup butter over low heat. (Fat rises to the top, and milk solids sink to the bottom.) Skim off white froth that appears on top; strain off clear, yellow butter, keeping back the sediment.