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Herbed Crab Cakes

Herbed Crab Cakes

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Herbed Crab CakesHerbed Crab Cakes    Shellfish, Comfort Food


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ingredients

  • ½ cup mayonnaise
  • ½ cup chopped fresh chives
  • ¼ cup chopped fresh parsley
  • 2 Tbs. fresh lemon juice
  • 1 tsp. Old Bay seasoning or other seafood seasoning blend
  • ¼ tsp. cayenne pepper
  • 28 oz. lump crabmeat, picked over
  • 5 cups fresh breadcrumbs, made from crustless French bread, divided
  • ¼ tsp. black pepper
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. butter
  • lemon wedges

directions

Combine mayo, chives, parsley, lemon juice, Old Bay, cayenne pepper and black pepper. Add crab and two cups of breadcrumbs and stir until fully mixed.

Add the remaining breadcrumbs to a shallow bowl. Using your fingers, create small patties with about ¼ cup of crab mixture. Coat each patty with the breadcrumbs, pressing the breadcrumbs into the patty to make them stick.

Heat half of the oil and butter in a sauté pan over medium-high heat. In two batches, cook the crab cakes until golden brown, about 5 minutes on each side. Before cooking the second batch, remove any browned bits from the pan and melt the rest of the butter and oil. Arrange on a platter. Serve with lemon wedges and/or tartar sauce.

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recipe type

Appetizers

source

Bon Appétit

yield

20

difficulty

1111

tips

Making fresh bread crumbs
Fresh breadcrumbs are a cinch to make, and are incomparably better than the dried, canned breadcrumbs. Simply tear the appropriate amount of bread into pieces, put in a food processor, and process until you have the proper size breadcrumbs. You can either cut off the crusts before processing or not—most recipes will specify if you should remove the crusts, and if the crust is especially crisp, it may not process well. One slice of regular sandwich bread will make about 1 cup of breadcrumbs.

If your recipe calls for dried breadcrumbs, simply put the fresh breadcrumbs in a 300° oven for 15-30 minutes until they are dried out.

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.