Recipe courtesy of Tom Douglas
Show: Emeril Live
Save Recipe Print
Chesapeake Bay Classic Crab Cakes
Total:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For serving:
Red Cocktail Sauce:

Directions

For serving:

Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)

Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.

When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.

Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

Green Cocktail Sauce:

8 ounces tomatillos, husked and cut into quarters

2 tablespoons rice wine vinegar

1 tablespoon sugar

2 teaspoons green hot sauce (recommended: Tabasco)

1 teaspoon chopped garlic

1 teaspoon mustard seeds, toasted

1 teaspoon peeled and grated fresh horseradish

Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Classic White Cake

Recipe courtesy of Nick Malgieri

Classic Vanilla Cake

Recipe courtesy of Food Network Kitchen

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Chesapeake Bay Blue Crab Hot Pot

Recipe courtesy of Zola Restaurant

Chesapeake Bay Skate Wing

Recipe courtesy of Mark Newsome

Chesapeake Bay "Crabby" Mac

Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche

Recipe courtesy of Bob Kinkead

Chesapeake Bay-Style Shrimp Cocktail

Recipe courtesy of Brian Hill

Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories