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Re-Create the Recipe: Crab Cakes with Cranberry Chutney

Karen · 35 Comments

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Crab cakes with Cranberry sauce
Crab cakes with Cranberry sauce

As soon as we left Cafe Karibo, I knew I was going to try to re-create those yum-a-licious crab cakes they served us. The ones with the Cranberry Chutney and Brie. Except that I live in a tiny little town, where the only grocery store has never even heard of brie, so I had to improvise and use cream cheese.

This is not the first time I have gone home and re-created the meal I had in a restaurant. I have done it many times. There are recipes scattered all over my blog where I have figured out how they made it in a restaurant, and tried to make it at home. There is the Mexican Seafood Soup. That one took me forever to get it right.  Then there was the Shrimp Stuffed Avocado, and The Black Bean and Shrimp Nachos.  I think that this is the sincerest form of flattery there is for a chef–when a person loves what they made so much that they will try to make it at home. Now I know I won’t ever be as good as the chef at the restaurant, but I can try to emulate them so I can have better food at home. So, it’s not a new thing for me to come home from a restaurant and start trying to make the things I ate there.

My version of the crab cakes turned out very good. For the crab cakes, I used a recipe with no bread fillers that I got from a restaurant proprietor in Virginia several years ago. Then I googled Cranberry Chutney recipes, and adapted to the ingredients I had on hand. Here ya go!

Gluten Free Crab Cakes Virginia Style

1 lb crabmeat, picked over for shells (I used a steamed Dungeness crab from the Kroger Seafood counter

1 beaten egg

4 Tablespoons mayonaise

2 teaspoons mustard

1/8 teaspoon vinegar

1 teaspoon Old Bay Seasoning

2 slices of gluten free bread, processed into fine crumbs

1/4 cup olive oil or vegetable oil for frying

Mix all ingredients except for bread crumbs in a bowl. Stir the mixture gently to prevent breaking up the crabmeat lumps. Heat oil in skillet. Gently shape two tablespoons of the mixture into patties about 3/4 inches thick. Place the bread crumbs in a separate small bowl. Roll each crab pattie in the bread crumbs, then place in the hot skillet. Fry for about 4 minutes on each side. Makes 7-8 crab cakes.

Cranberry-Peach Sauce

1 cup fresh cranberries

1/2 cup suger

2 teaspoons lemon juice

1 teaspoon lemon zest

2 frozen peach slices, diced

Place all ingredients in a small saucepan. Bring to a boil, stirring often. When the mixture boils, turn heat to medium low, and cook until cranberries pop and sauce is thickened a bit. Stir frequently. Serve over crab cakes.

I served my crab cakes with cranberry sauce and cream cheese over mashed potatoes.

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Filed Under: Amelia Island, Re-Create The Recipe, Recipes

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Comments

  1. kidsumers says

    February 4, 2014 at 9:34 pm

    It looks like you did a great job re-creating that dish!

    Reply
    • Karen says

      February 6, 2014 at 1:29 am

      they were sooo good. Definitely going to make them again.

      Reply
  2. Karen says

    February 4, 2014 at 9:41 pm

    Thank you Sheri! It was sooo good. Jim ate a lot of it. That right there is a good sign.

    Reply
  3. Kathryn Rawson says

    February 5, 2014 at 12:54 pm

    Oh, I’m a sucker for crab cakes and these sound crazy delicious. I’ve never made them, but it’s certainly something I’ve got to try. Pinned it for later. 😉

    Reply
  4. Julie says

    February 5, 2014 at 1:06 pm

    These sound DELICIOUS. Of course, anything where I can add brie sounds delicious. 🙂

    Reply
  5. Kelly Renner Stilwell says

    February 5, 2014 at 1:06 pm

    This looks so delicious!! Thank for the recipe!

    Reply
  6. Jacklynn says

    February 5, 2014 at 1:07 pm

    Crab cakes?? Yum! I haven’t had crab cakes in such a long time. I’ve never had it with cranberry, what an interesting taste combo. My mom is big on cranberries, I bet she’d love it!

    Reply
    • Karen says

      February 6, 2014 at 1:35 am

      oh, it was so good together.

      Reply
  7. Henrietta says

    February 5, 2014 at 1:07 pm

    Oh wow! I think yours looks even better than the original one! That cranberry peach sauce sounds so good! Definitely pinning these crab cakes for later!

    Reply
    • Karen says

      February 6, 2014 at 1:35 am

      That sauce was soooo good! I wanted to lick my plate but didn’t.

      Reply
  8. robyn says

    February 5, 2014 at 1:07 pm

    I love crab cakes and these look delicious!

    Reply
  9. Cayce Thomas says

    February 5, 2014 at 1:08 pm

    These sound yummy! And I LOVE that sauce! Nicely done Karen!!

    Reply
    • Karen says

      February 6, 2014 at 1:34 am

      Thank you, Cayce. I would never in a million years thoought to put cranberry sauce on crab cakes. I get good ideas from restaurants all the time.

      Reply
  10. Jennifer W. says

    February 5, 2014 at 1:08 pm

    Oh the hubby loves crab cakes and these look and sound so good.

    Reply
    • Karen says

      February 6, 2014 at 1:33 am

      These are good. No bread fillers, no onions, and no celery. Just crab, crab, and crab.

      Reply
  11. Sandra Sears says

    February 5, 2014 at 1:13 pm

    Wow this looks amazing!!!

    Reply
    • Karen says

      February 6, 2014 at 1:33 am

      oh, my gosh, they were so delicious!

      Reply
  12. Kat B. says

    February 5, 2014 at 1:13 pm

    This looks super yummy!

    Reply
  13. Nikki says

    February 5, 2014 at 1:56 pm

    I love crab cakes. These look really good. I think I’ll have to give them a try.

    Reply
    • Karen says

      February 6, 2014 at 1:32 am

      I like that they have no cracker or bread crumbs IN them, just a light coating on the outside.

      Reply
  14. Karen says

    February 6, 2014 at 1:30 am

    I was surprised at how easy they were to make.

    Reply
  15. Kim L says

    February 6, 2014 at 3:03 am

    I can’t wait to try this recipe. I usually don’t like Crab but this sounds like something I would really like to try.

    Reply
  16. Lynsey Jones says

    February 17, 2014 at 8:48 pm

    Ohhh I could just about eat my WEIGHT in crab cakes! yum yum yum!

    Reply
  17. gabbyhomemaker says

    February 17, 2014 at 9:06 pm

    Wow! I’ve never heard of putting cranberries and crab cakes together! This sounds and looks delicious! Thanks for sharing this recipe. I’ve pinned it for later!

    Reply
  18. Diana Castro says

    October 21, 2014 at 1:22 am

    Cranberry Chutney on crab cakes never would of thought of that but sounds good.

    Reply
  19. bethelderton says

    October 21, 2014 at 9:52 am

    This sounds delicious!

    Reply
  20. AnnaZed says

    January 4, 2015 at 2:58 am

    This looks so lovely. I am wondering if I could get away with a mango chutney instead (which I have made already!)

    Reply
    • Michelle Tucker says

      January 17, 2015 at 4:58 am

      I bet you could, since mango is a tropical fruit…not sure with the brie though. Guess the best way to find out is give it a try. I know in indian cooking mango chutney and potato works well together.

      Reply
  21. Michelle Tucker says

    January 17, 2015 at 4:55 am

    I would have never thought of cranberry and crab together. Wow, though, that looks so good! Makes me really wish I lived somewhere other than in the middle of the US so I could get fresher seafood. This looks heavenly. 🙂

    Reply
  22. Birdiebee says

    January 17, 2015 at 11:50 pm

    What an awesome recipe. I have never made crab cakes before but will be testing these out in the near future.

    Reply
  23. slehan says

    January 23, 2015 at 10:47 pm

    That looks delicious. I love crab cakes.

    Reply
  24. Cheryl says

    February 3, 2015 at 1:41 am

    I don’t have crab cakes often enough, and now I can make my own with your easy recipe.

    Reply
  25. James Robert says

    April 23, 2015 at 11:00 am

    I really like crab cakes, haven’t had them in awhile Now having the sauce with it would be great to try.

    Reply
  26. Tiffanie Hope says

    May 25, 2015 at 7:46 am

    crab cakes has always been one of my favorite meals!!! But I bet this cranberry chutney adds soooo much more flavor!!!

    Reply
  27. Sohair says

    August 14, 2017 at 7:37 pm

    These look delicious and very satisfying ty

    Reply

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