Crab Cakes with Imperial Sauce

We took this appetizer favorite and made it the center of attention at dinner.

YIELD 4

TIME 30 minutes

Crab Cakes with Imperial Sauce photo

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - 12-Inch Nonstick Skillets

Before You Begin

*

If you can find it, buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble.

Instructions

1.

Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.

2.

Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.

3.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.

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