Preparing CarolinaCrabcakes

Allow CarolinaCrabcakes to defrost in the refrigerator. Preheat oven to 400 degrees. Heat a skillet to medium high. Add extra virgin olive oil (about 4T for four crab cakes). When oil is hot, place crab cakes in skillet and sauté approximately three minutes or until golden brown. Flip the crab cakes and then immediately place the whole skillet in the oven. Cook the crab cakes in the oven for six minutes. Remove and serve with sauce and accompanying side dishes.

Recipes for Sauces

Whole-Grained Mustard Sauce

4 T. butter
1/2 cup whole-grained mustard
3 cups heavy cream

Melt butter in a sauce pan. Add whole-grained mustard. Stir. Add heavy cream, and mix well.  Warm until just before boiling. Stir until smooth. Serve under crab cakes. (Makes enough for eight crab cakes.)

Caper-Dill Sauce

3/4 cup mayonnaise
1/4 cup sour cream
3 T. capers
1 teaspoon dill
Juice of one lemon
Salt and pepper to taste

Mix all ingredients well. Refrigerate for at least one hour. Serve beside crab cakes. (Makes enough for eight crab cakes.)

Lemon-Butter Sauce

1 1/3 cup chicken broth
6 T. chopped shallots
4 T. white-wine vinegar
5 T. melted butter
Juice of one lemon

Combine broth, shallots and vinegar and bring to a boil. Cook until reduced to 1/2 cup. Remove from heat. Stir in butter. Add lemon juice. Stir until smooth. Serve under crab cakes. (Makes enough for eight crab cakes.)

Suggested Side Dishes

We have found the following to perfectly complement CarolinaCrabcakes:

Purple Thai Rice
Pearl Couscous
Saffron Risotto