This Crab Cake With Lemon Herb Sauce is by far the best crab cake you will ever taste. They are loaded with crab meat and not fillers like you get in a restaurant. These are served at our house with a hearty bowl of clam chowder and a small garden salad, and just like that, an appetizer becomes a meal. Enjoy !!!
Can be made ahead of time !!
Prep Time: 20 min Cook Time: 10 min Serves: 4
For the crab cakes: 1/4 cup mayonnaise 1 tablespoon minced fresh chives 1 tablespoon minced fresh Italian parsley 1 1/2 teaspoons Old Bay seasoning 1 large egg 1/2 lemon, juiced 1/4 teaspoon (or more) Sriracha Freshly ground black pepper, to taste 1/3 cup dry plain breadcrumbs 1 pound high quality lump crabmeat, picked over 1/4 cup all-purpose flour 3 tablespoons vegetable oil Lettuce leaves, for serving
For the lemon-herb sauce: 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/2 lemon, juiced 1 tablespoon minced fresh parsley 2 teaspoons minced fresh thyme 2 teaspoons minced fresh chives 1/2 teaspoon salt Freshly ground black pepper, to taste