Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Classic Crab Cakes
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 61 g
- Saturated Fat
- 11 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 136 mg
- Sodium
- 795 mg
Perfect crab cakes are crispy on the outside with a moist interior that tastes of crab and little else. We use fresh breadcrumbs as the binder, adding just enough to hold the mixture together. Frying in a combination of neutral oil with a bit of butter ensures a light crunchy coating with a hint of richness. Serve with an easy, pantry-based tartar sauce for the classic crab cake experience.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 61 g
- Saturated Fat
- 11 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 136 mg
- Sodium
- 795 mg
Ingredients
For the Crab Cakes:
For the Tartar Sauce:
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Directions
- Make the crab cakes: Set the crab in a strainer set over a bowl and let drain while you make the breadcrumbs. Pulse the bread in a food processor to make fine crumbs. Reserve 1 cup breadcrumbs, then transfer the remaining crumbs to a shallow dish; set aside.
- Whisk the egg, mayonnaise, mustard, Old Bay and Worcestershire sauce in a large bowl until combined. Whisk in the chives, parsley and 1/4 teaspoon salt. Add the crab and the reserved 1 cup breadcrumbs and mix well with a rubber spatula, taking care not to break up the crab. Refrigerate the crab mixture, 30 minutes to 1 hour.
- Meanwhile, make the tartar sauce: Stir together the mayonnaise, parsley, cornichons, lemon juice, mustard and capers in a small bowl. Refrigerate until ready to serve.
- Set a wire rack on a baking sheet; set aside. Gently form the chilled crab mixture into six 1-inch-thick patties and set on a plate.
- Cook the crab cakes: Melt the butter with the vegetable oil in a large skillet over medium heat. Dredge the patties in the remaining breadcrumbs, handling the patties gently and taking care not to pack them too much (they will be fragile). Add the crab cakes to the skillet and cook until golden brown and crisp, about 3 minutes per side. Remove to the rack to drain. Serve hot with the tartar sauce, arugula and lemon wedges.
