Delicious crab cakes served with a creamy Boursin lemon sauce, perfect for any seafood lover.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:6-8 servings 1x
Category:Appetizer
Method:Pan-frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 lb lump crab meat, picked over for shells
½ cup panko breadcrumbs
¼ cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley
2 green onions, finely sliced
2 tablespoons butter or olive oil, for cooking
5.2 oz Boursin Garlic & Fine Herbs cheese
½ cup heavy cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon grated Parmesan cheese
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley
Instructions
Make the crab cake mixture: Gently combine the crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay, garlic powder, pepper, parsley, and green onions. Don’t overmix—you want the crab pieces to remain chunky.
Shape the cakes: Form the mixture into 6–8 crab cakes. Place them on a plate and refrigerate for 20–30 minutes to help them hold together.
Cook the crab cakes: Heat butter or olive oil in a large skillet over medium heat. Cook the crab cakes for 4–5 minutes per side, until golden brown and heated through.
Make the sauce: In a small saucepan over low heat, combine the Boursin cheese and heavy cream. Stir until smooth and creamy.
Add the lemon juice, lemon zest, Parmesan, and black pepper. Simmer gently for 2–3 minutes, stirring frequently. Don’t let the sauce boil.
Stir in the parsley and remove from the heat.
Serve: Spoon the warm Boursin lemon sauce onto plates and place the crispy crab cakes on top. Garnish with extra parsley and lemon wedges.
Notes
For extra-crispy crab cakes, lightly coat the outside with additional panko before pan-frying.