Florida Blue Crab Cakes with Tangy Butter Sauce

By KennyB07

Ingredients

• 1/4 cup Florida red onion, finely chopped
• 2 tablespoons fresh Florida parsley, chopped
• 3 tablespoons light mayonnaise
• 2 tablespoons Dijon mustard
• 3/4 teaspoon seafood seasoning
• 1/2 teaspoon Worcestershire sauce
• 2 egg whites, lightly beaten
• 1 pound Florida lump blue crabmeat, drained, shell pieces removed
• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 2 tablespoons olive oil
• 3/4 cup fat-free chicken broth
• 3 tablespoons Florida shallots, chopped
• 2 tablespoons white wine vinegar
• 2 1/2 tablespoons butter

Details

Servings 4
Adapted from fl-seafood.com

Preparation

Step 1

Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes.