Jacques Pépin's Incredible Crab Cakes with Red Sauce | Cooking at Home | KQED

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: vinegar

Yellow mustard is less spicy and more affordable

Make fresh breadcrumbs from 2 slices of thin bread, yielding about 1 cup.

Measure out 8 ounces of lump crab meat.

In a bowl, combine crab meat, breadcrumbs, 4 tablespoons of mayonnaise, a dash of salt, and chopped scallions.

Mold the mixture into crab cake patties.

Heat a skillet and add 1 tablespoon of olive oil and 1 tablespoon of butter.

Saute the crab cakes until golden brown on both sides.

For the sauce, mix 1/3 cup of mayonnaise, 1 teaspoon of horseradish, 2-3 tablespoons of V8 juice, and optional hot sauce.

Add 2 tablespoons of lemon juice and 2 tablespoons of chives to the sauce and mix well.

Serve the crab cakes with the sauce spread in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens