Lad's Crab Cakes with Horseradish Mayo

Lad's Crab Cakes With Horseradish Mayo

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This is the recipe I'm making for my Husband's birthday party,just making them mini size and placing them on mini brioche buns I ordered from the bakery. Keeping it simple with a dollop of horseradish mayo.
When I make these for dinner,I sometimes make tartar sauce but for a different flavor I came up with this sauce,it has a slight kick to it,if you like it spicy,by all means add extra horseradish and a shake or two of hot sauce.


★★★★★ 1 vote



  • ·
    1 lb lump crabmeat
  • ·
    1/4 c butter
  • ·
    1/2 c minced shallots
  • ·
    1 t salt
  • ·
    2 eggs
  • ·
    1/2 teaspoon worcestershire sauce
  • ·
    1 teaspoon paprika
  • ·
    1/2 teaspoon black pepper
  • ·
    2 tablespoon mayo
  • ·
    1 teaspoon lemon juice
  • ·
    1/2 teaspoon hot sauce
  • ·
    2 tablespoon minced parsley
  • ·
    3 c fresh bread crumbs

  • ·
    1 c mayonnaise
  • ·
    2 tablespoon prepared horseradish
  • ·
    2 tablespoons fresh lemon juice
  • ·
    salt and black pepper,to taste

How to Make Lad's Crab Cakes with Horseradish Mayo


  1. Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook a couple minutes. Do not brown. Cool.
    Beat eggs, Worcestershire sauce, remaining salt, paprika,black pepper,mayo, lemon juice,hot sauce, parsley and shallots. Gently fold in the crabmeat and enough bread crumbs to just hold together,the mixture will be very wet. Take a scoop of the crab mixture and gently form into a patty about 2 1/4 inches across and 3/4 inches thick. Should make 12 patties. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

    3 Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
  2. Horseradish Sauce:
    Combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.

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About Lad's Crab Cakes with Horseradish Mayo

Course/Dish: Fish Seafood

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