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Crab Cakes

by Alix Traeger • from the video 4 Summer Seafood Recipes

Ingredients

for 6 servings

  • 1 small shallot, finely chopped
  • 2 tablespoons
    fresh parsley, finely chopped
  • 1 tablespoon
    fresh chives, finely chopped
  • 1 egg
  • 2 tablespoons
    mayonnaise
  • 2 teaspoons
    dijon mustard
  • 2 teaspoons
    fresh lemon juice
  • ½ teaspoon
    worcestershire sauce
  • 1 pinch cayenne pepper, optional
  • 1 lb
    fresh lump crab meat, picked over (455 g)
  • fine sea salt
  • freshly ground black pepper
  • 1 cup
    panko breadcrumbs (50 g)
  • all purpose flour, for dusing
  • 2 tablespoons
    unsalted butter
  • tartar sauce, recipe follows
  • lemon wedges

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Preparation

Under 30 min

  1. In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
  2. Add the crabmeat, season with salt and pepper and stir to combine.
  3. Add the breadcrumbs and mix just to combine.
  4. Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  5. Coat the cakes lightly with flour, and shake off any excess.
  6. In a large skillet set over medium heat, melt the butter.
  7. Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  8. Serve warm with tartar sauce and lemon wedges.
  9. Enjoy!
 

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