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Crab Cakes

This recipe creates flavorful crab cakes using both claw and lump blue crab meat, bound with a mixture of egg yolk, cream, and aromatic herbs. The cakes are gently formed with bread cubes, then pan-fried in butter until golden and crisp. Ideal as an appetizer or main course, this dish highlights the delicate taste of fresh crab with a touch of spice and tang.
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2030 kcal

Equipment

  • 1 Large Mixing Bowl For combining all ingredients
  • 1 Whisk For mixing wet ingredients smoothly
  • 1 Large Non-Stick Skillet For pan-frying the crab cakes evenly
  • 1 Spatula For carefully flipping the crab cakes
  • 1 Small Saucepan For melting butter

Ingredients
  

Main

  • 1 teaspoon fresh lemon juice
  • 1 pound claw blue crab meat picked for shells
  • 1 teaspoon salt
  • 2 tablespoons minced fresh basil
  • 1 teaspoon minced garlic
  • 2 teaspoons hot chili sauce
  • 1 egg yolk lightly beaten
  • 3 cups light whole wheat bread cubes
  • 1 teaspoon fresh cracked black pepper
  • ¼ cup minced fresh chives
  • 1 tablespoon minced green onion
  • 2 tablespoons flour
  • 1 pound lump back fin blue crab meat picked for shells
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon Dijon mustard
  • ¾ cup heavy cream
  • 2 tablespoons butter plus ½ cup melted
  • ¼ cup minced fresh parsley

Instructions
 

  • Ensure both claw and lump blue crab meat are thoroughly picked for any shells.
  • In a large bowl, whisk together the egg yolk, heavy cream, Dijon mustard, hot chili sauce, and lemon juice until well combined.
  • Stir in the minced garlic, green onion, red bell pepper, fresh basil, chives, and parsley into the wet mixture.
  • Add salt and fresh cracked black pepper to the mixture, mixing well to distribute seasonings evenly.
  • Gently fold in the light whole wheat bread cubes and the picked crab meat (both lump and claw) into the mixture, being careful not to break up the lump crab too much.
  • Lightly dust your hands with flour, then divide the mixture and gently form into desired size patties, ensuring they hold together well.
  • Place the formed crab cakes on a plate lined with parchment paper and refrigerate for at least 30 minutes to firm them up, preventing them from falling apart during cooking.
  • In a large skillet over medium heat, melt the ½ cup of butter until shimmering.
  • Carefully place the crab cakes into the hot butter, leaving space between them. Cook for 3-5 minutes per side, or until golden brown and heated through. Cook in batches if necessary to avoid overcrowding.
  • Remove cooked crab cakes from the skillet and drain briefly on a paper towel-lined plate. Serve immediately.

Notes

1. Crab Quality is Key: Always use the freshest possible blue crab meat. Ensure both claw and lump meat are meticulously picked for any shell fragments. The lump meat provides beautiful, tender flakes, while claw meat adds deeper crab flavor.2. Gentle Handling: When incorporating the bread cubes and crab meat, mix very gently. Overmixing will break down the delicate lump crab and result in tough, dense crab cakes.3. Chilling for Stability: Chilling the formed crab cakes for at least 30 minutes before cooking is crucial. This helps them firm up, preventing them from falling apart in the pan and ensuring a better sear.4. Pan Control: Do not overcrowd the skillet. Cook crab cakes in batches to maintain consistent heat and achieve an even golden-brown crust. Overcrowding will lower the pan temperature, leading to steaming instead of frying.5. Flavor Enhancements: For an extra layer of flavor, consider adding a pinch of Old Bay seasoning to the mix. Serve with a bright lemon wedge, a homemade remoulade, or a simple dill aioli to complement the rich crab.