Crab Cakes with a Creamy Chili Sauce

What are you serving for dinner on New Year’s Eve? If you are looking for a simple and unexpected surprise for your guests, then look no further. This crab cake recipe is delicious. Plus, it’s perfect for entertaining small groups. Many years ago, we celebrated Christmas Day at my sister’s home. She served crab cakes as an appetizer. This year, I decided to keep the family tradition, and prepare her Crab Cakes with a Creamy Chili Sauce which originated from Epicourious.com to accompany our Christmas dinner. 

My son and I both have a passion for food and enjoy cooking together. We planned our holiday menu with excitement as this is a time for festivities and celebration.

Jumbo lump crab meat is pricey, and it isn’t something that I often purchase. However, I wanted to serve something out of the ordinary. If you are entertaining at home this New Year’s Eve, I recommend that you impress your guests with savory tasting crab cakes. Served alongside a salad, jumbo lump crab cakes will make a fancy presentation for your stay-at-home New Year’s Eve Dinner.  

Crab Cakes with a Creamy Chili Sauce

For the Sauce

• 1 tablespoon olive oil 
• 2 small shallots chopped
• 2 cloves of garlic
• 1 tsp. chili garlic sauce 
• ½ cup of heavy whipping cream 
• ¼ cup dry vermouth
• ¼ cup fresh lime juice 

Heat oil in a medium size pan over low heat. Add shallots and garlic and sauté until tender around 5 minutes. Add chili garlic sauce and stir then add the cream, lime juice, and dry vermouth. Simmer until slightly thickened around seven minutes. 

Crab Cakes

• 1 ½ cups of crushed ritz crackers or white bread crumbs
• 8 ounces of jumbo lump crab meat
• 1/3 cup green onions chopped
• ¼ cup chopped fresh cilantro chopped
• 1 large egg
• 2 tablespoons melted butter
• 2 tablespoons vegetable oil for cooking 

Mix the first four ingredients in a bowl. Season with salt & pepper. Whisk eggs together. Mix eggs into crab mixture, add melted butter and mix. If mixture seems dry add 1-2 tablespoons of water until moist. Form four three-inch round patties. 

Heat oil in a heavy skillet. Add crab cakes and sauté until golden brown. Serve with the sauce on the side.