BJ’s Crab Cakes

…with Lemon Butter White Wine Sauce

Recipe courtesy of Benjamin Beasley
as seen on episode “Sanctuary Vineyard“, season 2

Crab Cakes

• 1lb Lump crabmeat
• 2 eggs
• ½ cup Mayonnaise
• ¾ cup bread crumbs
• 2 tbsp. Old Bay seasoning
• 1 tbsp. Granulated garlic
• 1 tbsp. dried Parsley flakes

Combine the bread crumbs, Old Bay, Garlic and parsley flakes. Slowly mix in crabmeat, be careful not to break apart the lumps. Gently stir in the mayonnaise, again being careful not to break apart the lump crabmeat. Form the crabmeat mixture in patties of approximately 6-8 oz. each. Heat butter or oil skillet or frying pan and cook cab cakes on low to medium heat for 5-8 min, or until golden brown on both sides.

Lemon Butter Wine Sauce

• 1 stick butter
• 1 tbsp. flour
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp. basil
• 2 cups white wine
• 1 clove garlic
• 1tbsp minced garlic

Melt butter in sauce pan on low heat. When butter is melted whisk in flour and cook until completely combined. Add the garlic, lemon zest, lemon juice, basil and wine, bring to a boil and cook for 2 minutes, be careful not to burn. Sauce can be served over crab cakes or in a serving dish accompanying the crab cakes.

Tags: Crab Cakes, Crabcakes, Lemon Butter Wine Sauce, Sauce

Category: Recipes