This is the best crab cake recipe I've tried so far:
8oz. crab meat
1 egg
1 tsp. Worcestershire sauce
1 ½ tsp dijon mustard
1 Tbsp. mayonnaise
½ tsp. lemon juice
2Tb melted butter
1 Tb chopped parsley
1 tsp lemon zest
1/4 c Panko breadcrumbs, plus more for coating
Preparation Instructions
In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat. Shape into cakes. Pat some extra panko around the cakes to coat. Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly brown on each side.
Tom Douglas Crab cakes
1 large egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped onion
2 teaspoons chopped parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet
4 cups fresh breadcrumbs
3 tablespoons chopped parsley
4 tablespoons approx. unsalted butter
Directions:
1
In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
2
Pulse to mince the vegetables and combine the ingredients.
3
With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
4
Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
5
Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
6
Put the fresh bread crumbs in a shallow container and stir in parsley.
7
Lightly dredge the crab cakes on both sides in the bread crumbs.
8
Chill for at least 1 hour (preferably longer).
9
Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
10
Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
11
Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
Mark Bittman's Crabby Crabcakes are my favorite. Definitely for the purist. No bread, I like to add a little old bay as well http://dinersjournal.blogs.nytimes.com/2008/04/10/recipe-of-the-day-crabby-crab-cakes/
3 Comments
8oz. crab meat
1 egg
1 tsp. Worcestershire sauce
1 ½ tsp dijon mustard
1 Tbsp. mayonnaise
½ tsp. lemon juice
2Tb melted butter
1 Tb chopped parsley
1 tsp lemon zest
1/4 c Panko breadcrumbs, plus more for coating
Preparation Instructions
In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat. Shape into cakes. Pat some extra panko around the cakes to coat. Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly brown on each side.
Tom Douglas Crab cakes
1 large egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped onion
2 teaspoons chopped parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet
4 cups fresh breadcrumbs
3 tablespoons chopped parsley
4 tablespoons approx. unsalted butter
Directions:
1
In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
2
Pulse to mince the vegetables and combine the ingredients.
3
With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
4
Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
5
Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
6
Put the fresh bread crumbs in a shallow container and stir in parsley.
7
Lightly dredge the crab cakes on both sides in the bread crumbs.
8
Chill for at least 1 hour (preferably longer).
9
Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
10
Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
11
Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.