Bonefish Grill is a national chain of elegant seafood restaurants with great food at reasonable prices in a comfortable and lively atmosphere. Bonefish Grill specializes in market fresh fish prepared to order over an oak-burning grill, which gives the fish a tasty, even cook. The restaurant serves a variety of sauces and toppings to enhance the flavor of the fish. Fresh ingredients are added such as hearts of palm, pine nuts, artichokes, goat cheese and sun dried tomatoes. The menu includes some non-seafood options such as steaks, pork tenderloin, pasta and chicken dishes.



Crab Cakes

Bonefish Grill Crab Cakes
Copycat Recipe

Makes 6 to 8 servings

1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1 teaspoon sour cream
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
2 teaspoons chopped fresh parsley
2 teaspoons ground cayenne pepper
1/4 teaspoon paprika
1/4 cup bread crumbs
2 tablespoons diced red bell pepper
1 pound lump crab meat, drained
Additional bread crumbs for patties
Clarified butter for cooking
Wasabi Herb Sauce (for serving, recipe follows)
Thai Sarachi (Asian hot sauce, for serving)
Lemon wedges (for garnish)

To Make the Crab Cakes:  In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in 1/4 cup bread crumbs, red peppers and crab. Form 3-ounce patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate 2 hours.Heat oven to 350 degrees F.  Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.

To Serve:  Lay cake in center of plate. Squeeze Wasabi Herb Sauce on both sides. Add Thai Sarachi (Asian hot sauce). Garnish with lemon.

Wasabi Herb Sauce
4 tablespoons and 1/4 cup olive oil, divided use
1/4 cup minced celery
1/4 cup chopped green onions
1 bunch chopped fresh parsley (no stems)
2 tablespoons Dijon mustard
2 teaspoons wasabi powder
1 tablespoon lemon juice
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon chopped garlic
1 teaspoon anchovy paste

In food processor, puree 4 tablespoons olive oil, celery, green onions and parsley. Transfer mixture to bowl. Stir in Dijon mustard, wasabi powder, lemon juice, mayonnaise and the remaining 1/4 cup olive oil, dry mustard, garlic and anchovy paste. Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use.

NOTES:  Clarified butter is a pure form of butter that has had the milk solids removed. Clarified butter has a higher smoke point than regular butter and can be used to cook at higher temperatures.


  1. You can buy cooked shrimp at the fish counter or in the frozen fish section.

  2. nice recipe, but not even close to our recipe :)

    - a BFG manager

  3. This looks yummy…I love using Indian spices especially pepper, ginger etc. Their essence will make the food unique. I tried this crab cake once, but I missed some spices in that dish. This time I am going to make the same dish with some Indian spices.