The Ultimate Crab Cakes

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

Extra-virgin olive oil

1 onion, finely minced

4 garlic cloves, finely minced

1 1/2 pounds jumbo lump crabmeat

1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)

2 tablespoons mayonnaise, plus more if needed 

1 large egg white

1/2 lime, juiced

1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish

Kosher salt and freshly cracked black pepper 

Kosher salt and freshly cracked black pepper

1 recipe Garlic Aioli with Celery Root, for serving, recipe follows

Lemon wedges, for garnish

Garlic Aioli with Celery Root:

2 cloves garlic

1/2 cup sour cream

1 cup mayonnaise

1 tablespoon celery seed

1 lemon, juiced

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline

2 tablespoons freshly chopped chives

Directions

  1. Make the crab cakes first so they have time to firm up in the refrigerator before you cook them. 
  2. Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. 
  3. To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.

Garlic Aioli with Celery Root:

  1. Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. 
  2. Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary. 

The Ultimate Crab Cakes with Remoulade

One-Hundred-Corner Crab Cakes

Crab Cakes

Steak and Cake

Crab Cakes

Salmon Cakes Salad

Crab Cakes Salad

Crab Cake BLT