Photo: Crab Cakes Chiarello with Shaved Fennel Salad Recipe
Ingredients
- 2 cups small diced white bread
- 2 cups prepared mayonnaise
- 4 egg yolks
- 4 tablespoons chopped parsley leaves
- 2 tablespoons minced chives
- 4 teaspoons Dijon mustard
- Dash hot red pepper sauce
- 1 lemon, juiced
- Gray salt
- Freshly ground black pepper
- 2 pounds jumbo lump blue crabmeat
- 8 tablespoons butter (1 stick)
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- 4 bulbs fennel
- 2 teaspoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Gray salt
- Freshly ground black pepper
Directions
In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.
Preheat the oven to 425 degrees F.
Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.
Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.
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By kimberly.digiov...
New Providence, NJ
on February 29, 2012
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I made these on Christmas Eve, and my family said they were the best crab cakes they've ever had...anywhere. The only change I made was I used 8 potato hot dog rolls instead of the white bread. Also, I made mixture the night before I formed and cooked the crab cakes. Amazing!
By Flourfree2012
Boise, ID
on January 01, 2010
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This recipe is the absolute best crab cake recipe I've ever made! I was afraid it wouldn't have a lot of flavor, due to the simplicity of the recipe, but WRONG! In order for the crab cakes to hold together, be sure to drain off any excess juice from the crab meat, and be sure to use the correct amount of white bread and lemon juice. Instead of placing them on a baking sheet, I filled 8 individual souffle bowls with the crab cake, then topped each one with a mixture of the melted butter, Old Bay, garlic powder, Panko crumbs and a little Parmesan, and increased baking time to 20 minutes and lowered oven temp. to 400 degrees.
WOW! They are so decadent and beautiful! These were the hit of the New Year's dinner party! Thanks to Michael for always coming up with such incredible recipes!
By dee.sondergard_...
Rockford, 52
on December 02, 2009
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Great crab cake recipe. I have a bunch of them and this is the tastiest and very easy to make. I tried it with Challah as one reviewer recommended and that was good as well. Also tried it with Panko - a nice variation. Thanks again, Michael for your great instincts for good combinations of ingredients.
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