Guy Fieri’s signature Donkey Sauce does double duty in this app: It’s used as a binder for the crab cakes and as a dipping sauce.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 18 to 20 crab cakes |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 18 to 20 crab cakes |
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped shallot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/3 cup panko
- 2 teaspoons Old Bay Seasoning
- Kosher salt and freshly ground pepper
- 1 pound jumbo lump crabmeat
- 1 large egg, beaten
- 1/2 cup Donkey Sauce, recipe follows
- 4 teaspoons minced fresh chives
- 4 teaspoons minced fresh basil
- 2/3 cup Donkey Sauce, recipe follows
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh basil
- 1 teaspoon Old Bay Seasoning
- 2 heads garlic
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 dashes of Worcestershire sauce
Instructions
- Make the crab cakes: Heat the vegetable oil in a large skillet over medium heat. Add the shallot, celery and bell pepper; cook until just tender, 3 to 4 minutes. Stir in the panko, 1 teaspoon Old Bay, 1/4 teaspoon salt and 1/2 teaspoon pepper; cook until the panko is lightly golden, 2 to 3 minutes. Transfer to a large bowl and let cool.
- Add the crabmeat, beaten egg, Donkey Sauce, chives, basil and the remaining 1 teaspoon Old Bay to the bowl. Fold together until well combined, breaking up some of the crab.
- Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Using a 1-ounce scoop, mound balls of the crab mixture (18 to 20 balls) on the baking sheets, 2 inches apart; flatten them slightly. Refrigerate 10 minutes.
- Bake, rotating the pans halfway through, until the crab cakes are golden brown and cooked through, 15 to 18 minutes.
- Meanwhile, make the sauce: Combine the Donkey Sauce, lemon juice, chives, basil and Old Bay in a medium bowl and stir. Serve the crab cakes with the sauce and lemon wedges.
- Preheat the oven to 350°. Slice off approximately 1 inch of the pointed top of each garlic head so that the cloves are slightly exposed. Place the heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until the garlic is very tender and soft, 35 to 40 minutes.
- Squeeze out 1/4 cup of the roasted garlic cloves (reserve the rest for another use). Mash thoroughly.
- Combine the mashed garlic with the mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt and pepper to taste in a medium bowl. Mix thoroughly. Refrigerate until ready to use.
Nutrition Facts
| Serving Size | 1 of 19 servings |
| Calories | 137 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 38 mg |
| Sodium | 217 mg |
| Serving Size | 1 of 19 servings |
| Calories | 137 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 38 mg |
| Sodium | 217 mg |