Recipe courtesy of Edward Brown

"All Crabmeat" Crab Cakes

  • Level: Easy
  • Yield: 8 cakes
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Ingredients

1 1/2 cups cornflake crumbs

1-pound jumbo lump crabmeat

1 1/2 teaspoons homemade mayonnaise, or best-quality store-bought

1 1/2 teaspoons Old Bay seasoning

1/3 teaspoon cayenne pepper

1 large egg yolk

1 tablespoon red bell pepper, cored, seeded, finely diced

1 tablespoon yellow bell pepper, cored, seeded and finely diced

1 1/2 teaspoons fresh chives

1/4 teaspoon minced jalapeno pepper

2 teaspoons unsalted butter

True Orange Sabayon Sauce, recipe follows

Tartar sauce or spicy honey mustard sauce

True Orange Sabayon Sauce:

2 large egg yolks

1 large egg

1 teaspoon grated orange zest

2 tablespoons fresh orange juice

2 tablespoons white wine

6 dashes hot pepper sauce

1/2 teaspoon salt

Directions

Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.

Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.

Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.

True Orange Sabayon Sauce:

Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

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