[Recipes
Crab Cakes
This version of the crab cake is decadent and moist, weaving a luxurious cream reduction amid succulunt chunks of fresh crab. Pan-frying the crab cakes results in a crisp exterior, which satisfyingly gives way to moist flesh inside. This recipe is sure to impress!
| Serves: | 8 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 01:00 |
Cuisine: | Seafood |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | crab | Dish Type: | Appetizer |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 1 Tbsp. canola oil
- 2 Tbsp. finely diced red bell pepper
- 2 Tbsp. finely diced celery
- 1 Tbsp. finely diced red onion
- 1 C. heavy cream
- 1 lb. jumbo lump crab meat, shell fragments removed
- 1 lb. back fin crab meat, shell fragments removed
- 1 Tbsp. chopped cilantro
- (to taste) salt and pepper
- 2 C. Panko bread crumbs
- 1 C. flour
- 1 egg, beaten with a little water or milk
- 1/4 - 1/2 C. canola oil
Directions
In a saute pan, heat one tablespoon oil. Saute red bell pepper, celery and onion until vegetables are soft, about 5 minutes. Set aside to cool.In a small saucepan, bring cream to a boil, then lower heat to a simmer and reduce the cream by half, about 15 minutes. Set aside to cool.
In a mixing bowl, combine crab meats, cooled vegetables, and cilantro. Add cooled cream and mix until crab is evenly covered. Season to taste with salt and pepper. Add just enough panko bread crumbs to thicken the mixture so you can form a solid ball by lightly squeezing.
Form 2-ounce balls, then shape each by hand into a cylindrical shape.
In separate bowls, place flour, beaten egg mixture, and remaining panko bread crumbs. Coat each crab cake first in flour, shaking off excess, then in egg mixture, shaking off excess, then in panko crumbs, coating well.
In a saute pan, heat a shallow layer of oil and lightly saute the crab cakes until golden brown all over, about 3 to 5 minutes. Serve immediately.
For a flavor variation, add cayenne pepper to taste.