Cozy comfort food

Published 2:07 pm Friday, November 16, 2018


Blue Lump Crab Cakes with Spicy Chive Mayo

Spicy Chive Mayo Ingredients

1 cup mayonnaise

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1/2 cup finely chopped chives

2 teaspoons tabasco sauce

1 teaspoon paprika


Combine all ingredients and set aside. The mayo can be kept covered in the refrigerator for up to 7 days.

Blue Lump Crab Cakes


4 tablespoons unsalted butter (1/2 stick)

1 1/2 cups fine bread crumbs

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 pound blue lump crabmeat

1/4 cup freshly squeezed lemon juice

3/4 cups sour cream

1/2 cup all-purpose flour, plus additional for coating

3 tablespoons vegetable oil


Melt butter in large sauté pan over medium heat. Add bread crumbs, salt and pepper and stir with large spoon until butter is fully incorporated. Remove from heat and let cool.

Place crabmeat in large bowl and pick through it, removing any bits of shell. Add lemon juice to crabmeat and toss. Add sour cream, 1/2 cup of flour and bread crumbs. Form crab mixture into 6 hamburger-size patties, each about 1/2-inch thick. Coat each crab cake with flour.

Warm vegetable oil in large sauté pan over medium-high heat until hot. Add crab cakes and cook until very brown, about 2 minutes on each side.

Place 1 crab cake onto each of 6 warm plates. Garnish each 1 with a dollop of Spicy Chive Mayo.