How to Make Crab Cakes w/ Sherry Cream

Crab cakes with sherry cream sauce offer a delightful blend of flavors and textures, showcasing the sweet, delicate taste of crab meat paired with a rich and slightly tangy sauce.

To prepare crab cakes, lump crab meat is combined with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings like Old Bay seasoning or paprika. The mixture is formed into patties and lightly sautéed until golden brown and crispy on the outside, while remaining tender and moist inside.

The sherry cream sauce adds a luxurious touch, made by deglazing the pan with sherry wine to capture its nutty and slightly sweet essence. Heavy cream is then added and reduced until it thickens, creating a velvety sauce that perfectly complements the crab cakes. Some recipes might also incorporate garlic, shallots, or fresh herbs to enhance the sauce’s complexity.

Serve these crab cakes drizzled with the sherry cream sauce, accompanied by a side of salad or roasted vegetables, for an elegant and decadent meal that’s sure to impress. It’s a dish that balances richness with the delicate flavors of seafood, making it a favorite for special occasions or intimate dinners.

Thie ie what you are going to need to make these delicious crab cakes –

1 pound crab meat
3 ½ cups Panko bread crumbs
3 TBS chopped flat parsley
1 egg yolk
1 TBS Dijon mustard
1 TBS white vinegar
1 tsp. Tabasco
¼ tsp. dried thyme
½ tsp. paprika
¼ cup olive oil
¼ cup sour cream
½ TBS chopped flat parsley
6 scallions – only white parts minced
1 TBS finely minced bell pepper
Black pepper

FOR THE CREAM:
1 cup sour cream
1 TBS chopped chives
¼ tsp. cayenne
1 TBS lemon juice
2 TBS sherry or chicken stock
Salt & Pepper

Mix the Panko crumbs with the parsley and set aside.

In a bowl mix the egg yolk, Dijon mustard, vinegar, Tabasco, thyme and paprika. Add the olive oil and blend until you have a mayonnaise consistency. I used a hand held blender but you can also use a food processor. Simply add the oil in a very slow stream until it emulsifies.

Add the sour cream, parsley, scallions and bell pepper to the sauce. Mix well. Season with black pepper. Fold in the crab carefully. Do not destroy the lumps.

Carefully spoon some of the crab into the Panko mix. Coat the patty completely. You can make these as small or as big as you want.

Place them – very, very carefully (they are ultra-delicate) – into another dish. Gently press them down and refrigerate them for 1 hour.

While the crab is setting in the fridge – whisk all of the cream ingredients in a small bowl. Refrigerate.

Melt some butter and oil in a skillet. Add the cold crab patties onto the pan. Cook until browned on one side – for about 4 minutes and flip very, very carefully. Cook for another 3 to 4 minutes. Serve on a small plate with some of the Sherry cream. Enjoy!

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