Crunchy Crab Cakes with Lemon Butter Sauce

Serve these crab cakes hot with a drizzle of lemon butter sauce. They are perfect for a special dinner or as an appetizer.

Leftover crab cakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the oven to keep the crispiness intact.

Variations:

For added flavor, you can incorporate some finely grated Parmesan cheese into the crab cake mixture.

If you prefer a spicier kick, add a pinch of cayenne pepper or some finely chopped chili to the crab cake mixture.

FAQ:

Can I make the crab cakes ahead of time? Yes, you can prepare the crab cakes and refrigerate them for up to a day before frying. Just make sure to coat them in breadcrumbs right before frying to keep them crispy.

What can I use if I don’t have lemongrass for the sauce? If you can’t find lemongrass, you can substitute it with a little lemon zest or a few drops of lemon extract to give the sauce that bright citrus flavor.

These Crunchy Crab Cakes with Lemon Butter Sauce are an elegant treat that delivers on flavor, texture, and comfort. Perfect for impressing guests or enjoying a flavorful meal at home!