Easy Crab Cakes with Butter Wine Sauce

🧂 Ingredients

• 1 pound crab meat

  drained and patted dry
• 2 cups Panko bread crumbs

  other crumbs will do, but will result in a more dense cake (can sub gluten free Panko crumbs if needed)
• 1 small onion

  finely chopped
• 1/2 green bell pepper

  finely chopped
• 3/4 cup avocado oil mayo

  * See Notes for homemade version
• 2 large eggs
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 cup Butter or ghee for pan frying
• 1/4 cup pastured butter
• 2 cloves garlic

  finely minced or pressed
• 7 chives

  about 6 inches long,chopped
• 2 tbsp white wine
• 1/4 cup cream
• black pepper to taste

Instructions

• 1 In a large bowl, gently mix all ingredients except ghee until well combined.
• 2 Carefully form into 8 patties and lay out on wax paper.
• 3 In a large saute pan over medium heat, melt enough ghee to cover the bottom.
  Place 4 of the prepared cakes evenly around pan.
• 4 I usually start the sauce while the first batch is browning - see below for
  instructions.
• 5 Cook for 3-5 minutes on each side, until adequately browned. Remove to a plate
  and cover with foil while cooking the second batch of prepared cakes. Keep
  cooked cakes covered or in a warming oven until ready to serve.
• 6 While the crab cakes are cooking, place butter and garlic in a small saucepan
  over medium heat long enough to sweat (but not brown) the garlic (2-3 minutes).
  Add the chives and white wine and simmer for about 5 minutes to allow sauce to
  reduce a bit.
• 7 Stir in cream and turn heat off.
• 8 Season with pepper.
• 9 Ladle a bit sauce onto a plate then top with a crab cake. Garnish with
  additional chives if desired.

Nutrition Info