Crab Cake Recipe
If you've been disappointed with crab cake recipes hiding the true star ingredient under a mound of mayo or a heap of breadcrumbs, look no further. I have the ultimate crab cake recipe just for you!
PREP TIME
25 minutes
COOK TIME
15 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- 16 oz16 oz16 oz Lump Crab Meat
- 3 Tbsp3 Tbsp3 Tbsp Red Bell Pepper, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Shallot, finely chopped
- 1 clove1 clove1 clove Garlic, minced
- 6 Tbsp6 Tbsp6 Tbsp Butter, Salted, melted, divided
- 2 Tbsp2 Tbsp2 Tbsp All Purpose Flour
- 0.25 cup0.25 cup0.25 cup Heavy Whipping Cream
- 1 whole1 whole1 whole Egg Yolk, beaten
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, chopped
- 1 tsp1 tsp1 tsp Sriracha
- 0.5 whole0.5 whole0.5 whole Lemon, freshly squeezed
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 0.25 cup0.25 cup0.25 cup Breadcrumbs
- 2 Tbsp2 Tbsp2 Tbsp Chives, chopped
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425°.
- Melt two tablespoons of butter in a heavy saucepan over medium heat, careful not to brown the butter. Add chopped red pepper, shallot, and garlic to the pan and saute, stirring the vegetables for 1 minute.
- Whisk in the flour and continue whisking until the mixture has a thick consistency, 1-2 minutes. Slowly add cream and whisk for 1 minute.
- Remove the pan from the heat and whisk in the egg yolk, mustard, basil, lemon juice, sriracha, and salt. Chill the pan in the refrigerator for about 10-15 minutes, or until the mixture is cooled.
- While the mixture is cooling, line a tray with parchment paper and brush with 2 tablespoons of melted butter.
- Add breadcrumbs to a shallow dish, then sprinkle with chopped parsley and chives—season with salt and pepper.
- Gently fold the crab meat into the cooled mixture and form it into 4-5 large patties. Coat the patties on both sides with the breadcrumb mixture and arrange them on the prepared tray.
- Melt the remaining two tablespoons of butter and brush onto the top of the patties and place in the preheated oven.
- Bake for about 16 minutes, carefully flipping the cake once halfway through.
- Plate and season with salt. Garnish with your favorite herbs and lemon wedges. Enjoy!
Notes
If the crab meat mixture seems to need more binding, you can add another egg yolk.
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About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Pescetarian Seafood Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 335 |
| Fat: | 23 g |
| Carbohydrates: | 8 g |
| Protein: | 25 g |
| Cholesterol: | 241 g |
| Sodium: | 838 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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