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Crab Cakes With Bourbon Beurre Sauce

Crab Cakes With Jack Daniels Citrus Cream Sauce

Crab Cakes continually make the top of the appetizer short list, every time I cater for those performing upscale entertaining. They offer great flexibility, since by simply altering the size of the cake, they can be formed into an entree, and appetizer, or even finger food. I'm sure it doesn't hurt that they are seafood based; or when baked or grilled they are healthier than alot of the other choices. This recipe, passed to me from my uncle, has served my family well for decades and now I hope it will do the same for you. ENJOY!


Crab Cakes:
  • 1/2 Day Old Loaf French Bread (Day Old-1" Cubes)
  • 1/2 Cup Chopped Yellow Onion
  • 1/2 Cup Chopped Celery
  • 1/2 Cup Chopped Green Bell Pepper
  • 1/2 Cup Chopped Red Bell Pepper
  • 1 Bay Leaf
  • 1/2 Tsp Dry Thyme
  • 1 Tsp Dry Oregano
  • 1 Tsp Crystal Hot Sauce
  • 4 Cups Clam Juice
  • 1 1/2 Cups Chicken Stock
  • 1 Tsp Black Pepper
  • 3 Cloves Minced Garlic
  • 1/4 Cup Green Onion Tops (Finely Chopped)
  • 1 1/2 Lbs Fresh Lump Crab Meat
Bourbon Beurre Sauce:
  • 2 Tbsp Jack Daniels™
  • 2 Tbsp Fresh Squeezed Orange Juice
  • 1/2 Tsp Lemon Zest
  • 1 Tbsp Minced Shallots
  • 1 Each Bay Leaf
  • 1 Stick Chilled Butter (Cubed)
  • 2 Tbsp Heavy Cream


Crab Cakes:
  1. Sauteed onion, bell pepper, and celery in olive oil; adding salt and pepper to taste, as well as Thyme and Oregano.
  2. Add garlic and saute for 30 seconds.
  3. Add bay leaf, hot sauce, clam juice, chicken stock and French bread; cook down until it forms a stuffing consistency.
  4. Blend in green onion tops, cook for 1 minute and remove from fire to cool.
Jack Daniels™ Citrus Cream Sauce:
  1. Mix first six ingredients over medium heat, bring to a boil until reduced to glaze.
  2. Remove Bay leaf and add butter one piece at a time; while whisking.
  3. Whisk in heavy cream and season with salt and pepper to taste.