Crab Cakes

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.


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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.

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.