The Best Crab Cakes

The Best Crab Cakes might be just the main course you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 510 calories, 30g of protein, and 30g of fat per serving. For $4.55 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have bread crumbs, lump crab meat, lemon wedges, and a few other ingredients on hand, you can make it. 484 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 2 hours. It is brought to you by Serious Eats. With a spoonacular score of 80%, this dish is solid. Old Ebbitt Grill Crab Cakes – These crab cakes are well known for not having any filler, and plenty of flavor, Crab Cakes Like Joe's Crab Shack, and Crab Cakes are very similar to this recipe.

Servings: 4

 

Ingredients:

1 1/2 cups panko-style bread crumbs

2 large eggs, divided

Kosher salt

1 recipe Extra Tangy Tartar Sauce or lemon wedges for serving

1 pound fresh lump or jumbo lump crab meat, picked over

2 tablespoons mayonnaise

3 tablespoons unsalted butter

3 tablespoons canola or vegetable oil

2 tablespoons chopped chives, tarragon, parsley, or a mix (optional)

Equipment:

spatula

bowl

aluminum foil

chefs knife

baking sheet

broiler

oven

frying pan

kitchen thermometer

paper towels

Cooking instruction summary:

Procedures 1 Combine crab, mayonnaise, herbs (if using), and 1 egg in a large bowl and fold gently with a spatula until combined, being careful not to break up the large lumps of crab. 2 Place a sheet of aluminum foil roughly 12- by 18-inches on a work surface with the short end parallel to the edges of the table. Transfer crab mixture to the foil, forming it into a rough log about 6 inches wide, starting about 4-inches from bottom of foil. 3 Carefully lift bottom edge of foil and lift it over the crab log. Roll the log away from you until it is completely wrapped in foil, then twist the ends to form a tight roll 6- to 8-inches wide and 3- to 4-inches in diameter. Place log on a tray or plate and transfer to the freezer until lightly stiffened, 20 to 25 minutes. 4 Remove the log from the freezer and using a sharp chef's knife, slice off one of the twisted ends. Remove crab mixture from inside twisted end and reserve. Slice the log into 4 to 6 individual disks about 1 1/2-inch thick each. Transfer the disks (with their foil) to a rimmed baking sheet cut-side down. Combine any crab mixture removed from twisted ends and form into a free-form crab cake and place on tray along with foil-wrapped disks. Transfer to freezer until disks are relatively stiff, about 20 to 25 minutes longer. 5 Place remaining egg in a small bowl and beat until homogenous. Place bread crumbs in a second small bowl. Working one crab disk at a time, lift by grasping the foil-lined edges. Dip one cut surface in egg, then in bread crumbs, pressing down gently to adhere. Return to baking sheet, cut-side down and repeat with remaining disks (including free-form disk). 6 Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Heat oil and butter in a large cast iron skillet over medium heat until foaming subsides. Add crab cakes, breaded side down and cook, swirling occasionally, for 3 minutes. Carefully peel off foil from each cake using your fingertips, without lifting the cakes. Discard the foil. Continue cooking, swirling pan occasionally until underside of crab cakes is light golden brown, about 2 minutes longer (check underneath with a thin flexible metal spatula, but be careful not to break crab cakes, they will be fragile) 7 Grasp the handle of the pan and tilt it towards you so the fat collects in the bottom. Use a spoon to baste each cake with fat, making sure that it is completely coated, then transfer skillet to broiler. Broil until light golden brown on top and crab cakes are cooked through (an instant read thermometer inserted into their center should register 145 to 160°F), about 5 minutes. Remove from oven. Transfer the crab cakes breaded-side-down to a paper towel-lined plate. Flip crab cakes and season with salt. Serve immediately with Extra Tangy Tartar Sauce or lemon wedges.

 

Step by step:


1. Combine crab, mayonnaise, herbs (if using), and 1 egg in a large bowl and fold gently with a spatula until combined, being careful not to break up the large lumps of crab.

2. Place a sheet of aluminum foil roughly 12- by 18-inches on a work surface with the short end parallel to the edges of the table.

3. Transfer crab mixture to the foil, forming it into a rough log about 6 inches wide, starting about 4-inches from bottom of foil.

4. Carefully lift bottom edge of foil and lift it over the crab log.

5. Roll the log away from you until it is completely wrapped in foil, then twist the ends to form a tight roll 6- to 8-inches wide and 3- to 4-inches in diameter.

6. Place log on a tray or plate and transfer to the freezer until lightly stiffened, 20 to 25 minutes.

7. Remove the log from the freezer and using a sharp chef's knife, slice off one of the twisted ends.

8. Remove crab mixture from inside twisted end and reserve. Slice the log into 4 to 6 individual disks about 1 1/2-inch thick each.

9. Transfer the disks (with their foil) to a rimmed baking sheet cut-side down.

10. Combine any crab mixture removed from twisted ends and form into a free-form crab cake and place on tray along with foil-wrapped disks.

11. Transfer to freezer until disks are relatively stiff, about 20 to 25 minutes longer.

12. Place remaining egg in a small bowl and beat until homogenous.

13. Place bread crumbs in a second small bowl. Working one crab disk at a time, lift by grasping the foil-lined edges. Dip one cut surface in egg, then in bread crumbs, pressing down gently to adhere. Return to baking sheet, cut-side down and repeat with remaining disks (including free-form disk).

14. Adjust oven rack to 6 inches below broiler element and preheat broiler to high.

15. Heat oil and butter in a large cast iron skillet over medium heat until foaming subsides.

16. Add crab cakes, breaded side down and cook, swirling occasionally, for 3 minutes. Carefully peel off foil from each cake using your fingertips, without lifting the cakes. Discard the foil. Continue cooking, swirling pan occasionally until underside of crab cakes is light golden brown, about 2 minutes longer (check underneath with a thin flexible metal spatula, but be careful not to break crab cakes, they will be fragile)

17. Grasp the handle of the pan and tilt it towards you so the fat collects in the bottom. Use a spoon to baste each cake with fat, making sure that it is completely coated, then transfer skillet to broiler. Broil until light golden brown on top and crab cakes are cooked through (an instant read thermometer inserted into their center should register 145 to 160°F), about 5 minutes.

18. Remove from oven.

19. Transfer the crab cakes breaded-side-down to a paper towel-lined plate. Flip crab cakes and season with salt.

20. Serve immediately with Extra Tangy Tartar Sauce or lemon wedges.


Nutrition Information:

Quickview
505k Calories
29g Protein
29g Total Fat
29g Carbs
16% Health Score
Limit These
Calories
505k
25%

Fat
29g
45%

  Saturated Fat
16g
101%

Carbohydrates
29g
10%

  Sugar
2g
3%

Cholesterol
166mg
55%

Sodium
1519mg
66%

Get Enough Of These
Protein
29g
59%

Vitamin B12
10µg
177%

Selenium
59µg
85%

Copper
1mg
59%

Zinc
7mg
51%

Phosphorus
369mg
37%

Vitamin B1
0.45mg
30%

Folate
106µg
27%

Manganese
0.42mg
21%

Vitamin B3
3mg
20%

Vitamin B2
0.33mg
20%

Magnesium
76mg
19%

Iron
3mg
17%

Vitamin K
17µg
17%

Calcium
144mg
14%

Vitamin B6
0.27mg
13%

Vitamin C
10mg
13%

Vitamin B5
1mg
10%

Potassium
355mg
10%

Vitamin A
430IU
9%

Vitamin E
1mg
8%

Fiber
1g
8%

Vitamin D
0.67µg
4%

covered percent of daily need
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Food Trivia

The fear of cooking is known as Mageirocophobia and is a recognised phobia.

Food Joke

Little Johnny came home from school and heard the word "b*tch." He asks his mom what the word meant and she responds, "It means priest." The next day little Johnny comes home and hears the word "sh*t" and asks his dad what it means. His dad answers, "It means food on the table." At school, he hears the word "f*cking" and asks his mom what it means. She responds, "It means getting ready." The next day a priest came over for dinner and little Johnny opened the door and says, "Hey son of a b*tch. There's sh*t on the table and my parents are upstairs f*cking!"

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