Barbara Adams: Crab Cakes, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Crab Cakes Recipe

Although crab cakes feel like an indulgence, they’re actually very easy to prepare, and make a great weeknight supper with salad and crusty bread. Don’t be tempted to skip the step of chilling the cakes before frying—you could end up with a crumbly mess in the pan.

Ingredients

Serves 14–16 2-inch cakes

Crab Cakes
1/2	cup	minced celery
3	tablespoons	Italian parsley, chopped
1/4	teaspoon	Tabasco sauce
1 1/2	teaspoons	Old Bay Seasoning
1/8	teaspoon	freshly ground black pepper
1/2	teaspoon	salt
1	pound	lump crab meat
2	cups	breadcrumbs*
2		eggs
2	tablespoons	olive oil
2	tablespoons	butter
Tartar Sauce
3/4	cup	mayonnaise
1/4	cup	pickle relish
1	tablespoon	champagne vinegar
1	teaspoon	Dijon mustard
1/8	teaspoon	freshly ground black pepper
1/4	teaspoon	salt

*Make fresh breadcrumbs easily in your food processor and freeze the leftovers in zip-lock bags. Homemade breadcrumbs taste better, lack all the chemicals and additives—and are much cheaper.

Directions

Crab Cakes

1.Combine the celery, scallions, parsley, Tabasco, Old Bay, pepper, salt, and crab and mix lightly with a fork.

2. Mix in the breadcrumbs.

3. Whisk the egg and add it to the crab mixture, blending well.

4. Form the crab mixture into 2-inch cakes and place them on a parchment-lined baking sheet.

5. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally several hours.

6. Heat the olive oil and butter in a large sauté pan over medium-high heat.

7. Fry the crab cakes in batches until golden, adjusting the heat as required.

8. Drain on paper towels.

Tartar Sauce

1. Mix the mayonnaise, relish, vinegar, mustard, pepper, and salt in a small bowl.

2. Refrigerate or serve immediately.

Yield: 1 cup.

Wine Recommendation: Domestic or German Dry Riesling.

Preparation time: 20 minutes, plus 30 minutes downtime.

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