Crab Cakes with Peanut Sauce Recipe
Crab Cakes with Peanut Sauce Recipe photo by Taste of Home

Crab Cakes with Peanut Sauce Recipe

Publisher Photo
Crab cakes are a go-to on my party food list. The peanut sauce in this recipe takes the cake! —Amber Massey, Argyle, Texas
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch
MAKES: 12 servings

Ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoons creamy peanut butter
  • 1 garlic clove, minced
  • 1 teaspoon brown sugar
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground mustard
  • Dash cayenne pepper
  • CRAB CAKES:
  • 1 cup plain Greek yogurt
  • 2/3 cup crushed saltines (about 15 crackers)
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped roasted sweet red pepper
  • 1/4 cup minced fresh parsley
  • 2 tablespoons finely chopped onion
  • 1 egg white, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 pound lump crabmeat, drained
  • 1 tablespoon olive oil
  • Minced fresh chives

Nutritional Facts

1 crab cake with 1 teaspoon sauce equals 114 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 270 mg sodium, 6 g carbohydrate, trace fiber, 10 g protein.

Directions

  1. In a small bowl, whisk the first seven ingredients until blended. Set aside.
  2. In a large bowl, mix the first 11 crab cake ingredients until blended. Fold in crab. Shape into twelve 1/2-in.-thick patties. Refrigerate, covered, 30 minutes.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add crab cakes in batches; cook 2-3 minutes on each side or until golden brown. Sprinkle with chives; serve with sauce. Yield: 1 dozen (1/3 cup sauce).
Originally published as Crab Cakes with Peanut Sauce in Taste of Home June/July 2014

Nutritional Facts

1 crab cake with 1 teaspoon sauce equals 114 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 270 mg sodium, 6 g carbohydrate, trace fiber, 10 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Crab Cakes with Peanut Sauce

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 7, 2014

"My crab cakes were definitely not as pretty as the magazine picture. The crab cakes had an 'ok' taste to them but weren't good enough to save for leftovers. We won't make this recipe again but thank you for the fun experiment!"

MY REVIEW
Reviewed Aug. 7, 2014

"I rarely ever try a taste of home recipe that just doesn't work but unfortunately this one didn't. Like the previous review says I followed the recipe exactly but they completely fell apart. The flavor of the cakes was good but I wasn't a fan of the peanut butter sauce either. I hate to write a poor review but I like to be honest."

MY REVIEW
Reviewed Jun. 27, 2014

"I followed the recipe exactly but for some reason the crab cakes kept falling apart. They kind of turned into a "hot mess." We ended up making sandwiches (so it was like a tuna fish or chicken salad sandwich). The taste of the crab "mess" was excellent. I didn't prepare the peanut sauce--just doesn't seem like crab and peanut sauce go together. It does look like a good recipe, though, so I'm sure I will try it the next time I need a peanut sauce."

MY REVIEW
Reviewed Jun. 17, 2014

"I liked the taste of the crab cakes but felt the peanut sauce overwhelmed them."

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