Hugo's Crab Cakes

Yield: 12 crab cakes


  • 4 lbs crab meat mega lump
  • 4 oz buttermilk
  • 4 oz sour cream
  • 4 oz mayonnaise
  • 8 oz liquid whole eggs
  • 1 oz lemon juice
  • 1 oz Louisiana hot sauce
  • 1 oz Worcestershire sauce
  • 2 tbsp finely sliced green onions
  • 8 oz of finely chopped red onions
  • 2 oz of finely dice celery
  • 1 tbsp kosher salt
  • 1 tsp fresh ground black pepper
  • 15 oz bread crumbs

    For the breading: 6 oz liquid whole eggs 8 oz bread crumbs

  • In a medium bowl, start combining all the liquid ingredients, add the celery, green onions, salt, pepper, season with salt and pepper.
  • Gently add the crabmeat and the breadcrumbs and form into rings molds 7 oz each.
  • Dip each side into the liquid whole eggs, then into the breadcrumbs.
  • How to cook the crab cakes:

  • Get a medium size sauté pan on high-medium heat
  • Add a bit of butter to the pan, just enough to pan-sear the crab cakes
  • Pan-sear the crab cakes on both sides for 2-minutes
  • Then finish cooking the crab cakes in the oven for eight more min, or until it's cooked.


    Yield: 2 QTS

    INGREDIENTS: 8 oz buttermilk 8 oz sour cream 8 oz mayonnaise 16 floz liquid whole eggs 2 oz lemon juice 2 oz Louisiana hot sauce 2 oz Worcestershire sauce 1 bunch scallions (chopped) 1 lbs red onions (brunoise) 2 oz celery (brunoise)

    Combine all ingredients

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