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Crab Cakes Chiarello with Shaved Fennel Salad Recipe

Crab Cakes Chiarello with Shaved Fennel Salad

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Average Rating:

Total Reviews: 9

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  • 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!

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  • 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!

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  • 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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  • on August 01, 2009

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    Made these for lunch today (without the salad. Served w/garlic mashed potatoes and three bean salad. These are the best crabcakes we have ever had (and we live near Maryland where there are actually good crabcakes. I had leftover challah bread and used that like the other reviewer suggested. I made the cakes as written. They are on the "loose" side and don't hold together all that well. I do recommend they be baked as suggested rather than panfried because they are very tender and require careful handling. The butter and seafood seasoning on the top made them extra ymmy. I halved the recipe to make 4 servings and one lb. of crab made 8 small cakes. The next time, I am going to make 4 large cakes and make sandwiches with them. YUM! I also did as anther review suggested -- I assembled these yesterday to let the flavors meld and they were indeed very flavorful.

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  • on July 28, 2009

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    Wonderful crab cakes, easy to make. But being good Jews we used challah for the bread. It added richness not obtainable with plain sandwich bread. We suggest you try it.

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  • on June 05, 2009

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    These were yummy, but a touch salty. I probably wouldn't add the extra salt next time because there is salt in the seasoning.

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  • on January 02, 2009

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    These were easy and very tasty. All of the flavors blend so well instead of the standard crab recipes that have one or two overwhelming flavors like too much bell pepper or a spice that doesn't really fit. The best part is how fantastic they were the next day. Next time I make these I will probably put them in the fridge overnight before I cook and serve them.

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  • on August 27, 2008

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    Wonderful show, i will make this same meal for my anniversary, i hope my husband like fennel

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  • on October 19, 2007

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    This was a delicious way to make crab cakes although I must admit to a mistake. I forgot to add the egg yolks but the cakes held together perfectly and were so good.
    We didn't think we liked raw fennel but this was a compliment to the crab cakes. Overall a great combination of flavors.

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