Crab Cakes

Show: Food 911Episode: Crab Soup in Greenville SC

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
15 min
Level:
--
Yield:
2 to 4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

12 ounces Dungeness crabmeat, cooked
5 ounces fresh sourdough bread crumbs
1 egg white
2 tablespoons mayonnaise
1/2 tablespoon sambal
2 tablespoons chopped fresh chives
1 lemon, juiced
Salt and pepper, to taste
3 tablespoons vegetable oil
1 bunch arugula, washed and trimmed
Brown Butter-Tomao Vinaigrette, recipe follows

Directions

In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.

Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.

Brown Butter-Tomato Vinaigrette:

4 tablespoons unsalted butter, divided
1 shallot, minced
2 bay leaves
4 tomatoes, peeled, seeded and chopped
1 orange, juiced
2 tablespoons chopped fresh chives
1 tablespoon sherry
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 16

View all 16 Shellfish Collections

Comments & Reviews

recipe Crab Cakes
Patricia Seattle, WA 07-14-2009
Flag

Super
Rated: 5 stars out of 5

The crab cakes are light, sweet and savory with just a subtle hint of spice. Great textures all in one bite. The best ever!
recipe Crab Cakes
karen corinth, TX 07-02-2008
Flag

WHAT IS SAMBAL
Rated: 4 stars out of 5

What is Sambal? And where do you find it int he grocery store? Is it a spice, a vegetable, an oil?
recipe Crab Cakes
Heather FPO, AP 02-11-2008
Flag

Fantastic
Rated: 5 stars out of 5

These crab cakes were delicious. I had no problem with them staying together while I cooked them. I made Tyler's remoulade... sauce to go with and it was out of this world. A great combination. I love sourdough bread and I think that crab and sourdough go perfectly together. Make this recipe if you want amazing crab cakes. Enjoy!Read more
recipe Crab Cakes
Linda Minnesota Lake, MN 05-10-2007
Flag

I'm a simple cook - please don't use ounces when I only use cups
Rated: 3 stars out of 5

I love crab cakes. But your recipe uses only ounces and pounds, when I use teaspoons and cups. Although it sounds wonderful,... I did not try this receipe for that reason. It would be to your advantage, and also mine, to include both.Read more
recipe Crab Cakes
Ana Surfside, FL 02-24-2007
Flag

Absolutely the best!
Rated: 5 stars out of 5

This is hands down the best crab cakes I've ever had! Thanks Tyler!
recipe Crab Cakes
Roxane Rocklin, CA 08-11-2006
Flag

Can't Lose Crab Cakes
Rated: 5 stars out of 5

I made these with Tyler's Remoulade Sauce, and Whaoh! They are great, tasty, and the texture is fantastic! I made them for... my sister's family, too, and everyone loved them! As I write this, I'm getting ready to make them yet again... Perfect balance of flavor, and moist, as well. Can't get any better than this even at the restaurant. Thanks, Tyler!Read more