South Coast Crab Cakes

South Coast Crab Cakes

South Coast Crab Cakes

I want to give special thanks to Joseph Massa of Massa's South Coast Grill for contributing this wonderful recipe. I greatly encourage that you visit South Coast Grill soon for some of the most delicious seafood you will ever experience.
Massa’s South Coast Grill – 1331 Lamar Suite 114 – Houston, Texas – 713-655-9100 – online at:
Joe emphasizes that crab meat must be in season and fresh. That would be from now until October.

-Combine fully in mixing bowl:

1/4 cup mayonnaise
1 large egg beaten
1 tablespoon melted butter
1 tablespoon Creole mustard or whole seed Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh chopped green onion
1 tablespoon fresh chopped parsley
1 teaspoon South Coast Creole Seasoning
1/4 Cup Panko bread crumbs

-Gently fold in 1-pound fresh jumbo lump blue crab meat, taking care to avoid breaking up lumps.
-Form mixture into ten, 2-ounce balls and flatten into cakes.
-Sauté in pre-heated skillet on medium-low heat with butter, two minutes per side.
-Serve with South Coast Grill Lemon Butter Sauce. 

South Coast Grill Lemon Butter Sauce

1 tablespoon olive Oil
1/4 cup diced shallots
1/4 cup lemon juice
1/2 cup heavy cream
1/2 cup cold butter cubed
1 teaspoon South Coast Creole Seasoning

In heavy-bottom sauce pan over medium heat, sauté shallots in olive oil one minute. Add lemon juice and reduce liquid for 1 minute. Add heavy cream and reduce liquid for 1 minute. Lower heat and whisk in butter a little at a time until just melted.Melting the butter and whisking should take about one minute. Remove from heat and stir in seasoning. Use sauce immediately or keep warm in a Bain Marie for up to one hour.

Note: Timing and heat control are crucial. Have all ingredients prepped before starting. The goal is to emulsify the butter with the other liquids to make a creamy sauce. Breaking the sauce, (not a good thing), is when the butter separates from the other liquid ingredients and the sauce appears oily. Overheating the sauce and not whisking in the butter at the end of the recipe is the main cause for this.