The 2025 Fort Lauderdale Home Design and Remodeling Show was not only about innovative designs but also about great food! Chef Vick wowed us with THE BEST Crab Cake recipe. Try them for yourself as he paired his Southwestern Crab Cakes with a tangy, creamy Citrus Beurre Blanc. These crab cakes perfectly balance rich seafood flavor with a spicy kick, and the citrus sauce provides a refreshing, smooth finish.
Want to recreate this delicious dish at home? Follow Chef Vick’s recipe below!
Southwestern Crab Cakes
Serving Size: Makes 8 crab cakes (2 oz each)
Ingredients:
- 1 lb Jumbo Lump Crab Meat
- 1 Shallot
- 1 Red Bell Pepper
- 1/2 Jalapeño (seeds removed)
- 1 Garlic Clove, minced
- 1 Egg
- 1 cup Panko Bread Crumbs
- 1/2 cup Mayonnaise
- Salt, Pepper, and Paprika to taste
Directions:
Start by finely dicing all your vegetables: shallot, red bell pepper, jalapeño, and garlic.
Sauté all the diced vegetables together in a pan over medium heat until they become translucent.
Once cooked, transfer the vegetables to the fridge to cool for a few minutes.
Combine the cooled vegetables, crab meat, egg, panko breadcrumbs, mayonnaise, and seasoning in a large mixing bowl. Mix everything until well combined.
Portion the crab mixture into 8 (2oz) patties.
Place the patties on a baking sheet and bake at 400°F for 15 minutes.
After 15 minutes, flip the crab cakes over and continue baking for another 15 minutes.
Tip: The citrus beurre blanc not only adds flavor but also cuts through the richness of the crab cakes, offering a well-rounded and sophisticated taste that will impress any guest.
Citrus Beurre Blanc
Ingredients:
- 1 Orange, juiced
- 1 Lemon, juiced
- 1 Lime, juiced
- 1 Meyer Lemon, juiced
- 1 Shallot, thinly sliced
- 1/2 cup White Wine
- 1/2 lb Butter (cubed)
- Salt to taste
Directions:
Begin by juicing all of your citrus fruits (orange, lemon, lime, and Meyer lemon) and set the juice aside.
Thinly slice the shallot and sauté it in a pan over medium heat for about 3 minutes, until translucent.
Pour in the white wine and let it reduce by about one-third, concentrating the flavor.
Slowly add the cubed butter, whisking in batches until fully incorporated.
Once all the butter is added, continue to whisk and let the sauce reduce on medium heat until it thickens to a creamy consistency.
Season with salt to taste and make sure to adjust the seasoning if needed.
Plating and Serving:
Once your crab cakes are perfectly baked, plate them alongside the tangy, creamy citrus beurre blanc. The sweetness of the crab cakes pairs beautifully with the light citrus sauce, making this dish a refreshing and flavorful choice for any seafood lover.
This recipe is ideal for special occasions or when you want to treat yourself to a restaurant-quality meal at home. Chef Vick’s Southwestern Crab Cakes with Citrus Beurre Blanc will undoubtedly impress your guests with their delicate flavors and satisfying texture.Are you looking for more delicious recipes to try?
Stay tuned at homeshows.com for more culinary inspiration and recipes that bring bold, bright flavors to your kitchen. You may also follow our journey on instagram or your favorite social media platform @FLHomeShows.
