Crab Cakes with Cajun Lobster Sauce

Crab cakes with Cajun loster sauce garnished with fresh basil and lemon. Photo by KAS.

Del Frisco’s Steakhouse in midtown Manhattan is one of my all-time favorite restaurants, and while their steaks are some of the best in the city, their crab cake appetizer is what brings me back every time. The restaurant keeps the coveted recipe a secret, but after some searching online I was able to combine several different recipes to create a similar dish. If you can’t find the lobster base at your local grocery store, then you can order the Better than Bouillon brand of lobster base online.


Crab Cakes with Cajun Lobster Sauce

Yield: 10 crab cakes

Prep Time: 30 min

Cook Time: 30 min


For the crab cakes:

1 lb. lump crab meat
½ teaspoon extra virgin olive oil
¼ cup red onion, finely chopped
¼ cup celery, finely chopped
¼ cup red pepper, finely chopped
½ cup basil, julienned
2 Tablespoons garlic & herb bread crumbs
½ cup mayonnaise
½ teaspoon cracked black pepper
Lemon wedges

For the cajun lobster sauce:

1 cup heavy whipping cream
2 Tablespoons Cajun seasoning
1 teaspoon Worcestershire sauce
½ teaspoon paprika
1 teaspoon Tabasco sauce
1 teaspoon lobster base
2 Tablespoons butter, melted
½ cup chopped green onions


For the crab cakes:

Begin by spreading the lump crab meat on a baking sheet lined with parchment paper and broiling it for 3 minutes.

Remove the baking sheet from the oven and transfer the crab meat to a large bowl.

In a saucepan, saute the chopped red onion, celery and red pepper in 1 teaspoon of extra virgin olive oil for 5 minutes.

Remove the saucepan from the heat and allow the vegetable mixture to cool.

Add the cooled vegetable mixture and the julienned basil to the crab meet and mix.

Fold in the mayonnaise and the cracked black pepper.

Use an ice cream scoop to scoop the mixture into mounds. Arrange the crab cake mounds onto a baking sheet lined with parchment paper.

Bake the crab cakes at 350ºF for 12 minutes, then turn on the broiler and broil the crab cakes for 3 minutes.

Remove the crab cakes and plate them on top of the Cajun Lobster Sauce (recipe below) and serve with lemon wedges.

For the Cajun lobster sauce:

Reduce the heavy cream in a saucepan over medium heat for 8-10 minutes.

Add the Cajun seasoning to the reduced cream and whisk together.

Whisk in the Worcestershire, paprika and Tabasco sauce.

Whisk in the lobster base, melted butter and chopped green onions. Allow the sauce to simmer on medium heat for 5 minutes before serving.



  1. says

    I would have to agree totally! Even the Del Frisco’s serves the BEST steaks in the Mile High City, the crab cakes overcajun lobster sauce are without compare!!!!

    Given only 1 selection of a choice of crab cake vs a medium rare rib eye…and I’m taking the crab cake. Try it…it just doesn’t have identifiable filler within it.

  2. Samantha says

    Just decided to make these buggers. I worked at Del Frisco’s for about a year, and the crab cake is by far my favorite thing (I should mention I’m a pescatarian).
    I made a half batch for my boyfriend and I for dinner. They were delicious. Del’s uses Maryland blue crab, but the only thing they had at the seafood market was jonah crab. I also used seafood stock instead of Lobster base (couldn’t find it). I also didn’t broil the crabmeat before hand (My crabmeat was cooked). I will say the sauce isn’t quite the same as Del’s, but it is pretty close!!

    Loved them, will definitely make again- next time I’ll make the sauce first as to not rush to beat the clock for the crab cakes to be done. Also Broil crab cakes for about 5 min instead of 3.

    • Kelly Senyei replied: — December 1st, 2013 @ 8:02 pm

      Thanks so much, Samantha!


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