Crab Cakes

Crab Cakes requires roughly 40 minutes from start to finish. This recipe serves 12. One serving contains 129 calories, 10g of protein, and 6g of fat. For $1.56 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes has 793 fans. Plenty of people really liked this hor d'oeuvre. A mixture of lemon zest, sweet paprika, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a pescatarian diet. With a spoonacular score of 49%, this dish is solid. If you like this recipe, you might also like recipes such as 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.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.2 Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.3 Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.

 

Step by step:

1. 1

2. Heat one tablespoon of butter in a small skillet over medium high heat.

3. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown.

4. Let the shallots cool.2

5. Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.3

6. Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.

Nutrition Information:

covered percent of daily need

 

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