Classic Winter Comforts: Crab Cake Stroganoff

Seafood is such a versatile protein! Able to fit in with many classic comfort recipes or remixed comfort food dishes. To spotlight this comfy versatility, we’re going to showcase our crab cakes in a deliciously modified stroganoff recipe!

Crab cakes are the ideal comfort food, especially for the folks who call the Chesapeake Bay area home. We love our crab cakes and so do our customers, they’re our #1 best seller!

We perfected our crab cake mix years ago, following our award winning recipe, to the ’t’, every day–oodles of lump crab meat, minimal filler.


Crab Cake Stroganoff Recipe

We kept many of the tell-tale stroganoff elements in this recipe. We simply swapped the traditional beef for crab cakes, and adjusted some of the “gravy” ingredients to be more crab-friendly. The end results are warming, comforting, savory, and super satisfying!

Crab Cake Stroganoff

Servings 4 people


  • 2 8 oz. Maryland jumbo lump crab cakes
  • 4 tablespoons butter
  • 1 shallot peeled and minced
  • 2 garlic cloves peeled and minced
  • 3 cups cremini or button mushrooms sliced
  • ½ cup white wine
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or seafood broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Dash of hot sauce optional
  • ½ cup sour cream
  • Salt and pepper to taste
  • 1 lb. egg noodles cooked according to the instructions on the package
  • 1-2 tablespoons fresh parsley chopped


  1. Preheat the oven to 425°F. Using a small cookie scoop or tablespoon measure, portion the crab cake mixture into little meatballs, placing the balls on a non-stick baking sheet.
  2. Dollop a little bit of butter on each crab cake portion, and place in the oven. Bake for 8-10 minutes or until cooked through and golden brown.
  3. Remove from the oven and set aside while you prepare the sauce and noodles.
  4. Melt the butter in a large, high-sided, skillet over medium heat. Once melted, add the shallots, garlic, and mushrooms, and sauté for 5 minutes, or until the veggies are tender.
  5. Deglaze the pan with wine and bring to a simmer. Simmer for 5 minutes or until most of the wine has evaporated. Sprinkle the vegetables with flour and stir to combine. Add the broth, Worcestershire, Dijon, and hot sauce to the skillet and whisk to combine. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have deepened.
  6. Reduce heat to low, add the sour cream, and stir to combine. Season the sauce to taste with salt and pepper. Once the sauce has combined, add the baked crab cakes to the sauce, and gently coat in the sauce. Keep the crab cakes in the sauce, just long enough to reheat.
  7. To serve, divide cooked egg noodles between plates or bowls and top with the crab cakes and stroganoff sauce. Sprinkle the servings with chopped fresh parsley and enjoy!


Buy Fresh Maryland Crab Cakes Online

No need to bother with frequent trips to the grocery store, Cameron’s Seafood is delivered right to your door! We offer customizable shipping options, allowing you to determine when and where you’d like your goodies delivered. On the day your order is scheduled to ship, we catch, prepare and package your order with care, in an insulated box. Our seafood should always reach your doorstep cold and securely packaged (you deserve the best!). That is why we guarantee your shipment with cash refunds or reships. 100% satisfaction is our guarantee! Shop our entire catalog of exceptional seafood here. And, be sure to check out the crab cakes!

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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