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:
covered percent of daily need
