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Crab Cakes with Peanut Sauce

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
    1 dozen (1/3 cup sauce)

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 large 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

Directions

  • In a small bowl, whisk the first seven ingredients until blended. Set aside.
  • 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.
  • 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.
Nutrition Facts
1 crab cake with 1 teaspoon sauce: 114 calories, 6g fat (2g saturated fat), 49mg cholesterol, 270mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 10g protein.

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