Best Ever Crab Cakes

Name: Best Ever Crab Cakes (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 pound Jumbo Lump Crab Meat-picked over for shells; 1/4 cup Japanese Panko Bread Crumbs; 2 tbsp Mayonnaise-homemade or high-end brand; 1 Egg Yolk-large; 1 tbsp Dijon Mustard-stone ground; 1 tbsp Lemon Juice-freshly squeezed; 1 tbsp Heavy Cream; 1 tsp Old Bay Seasoning; 1/2 tsp Black Pepper-freshly ground; 1/4 tsp Cayenne Pepper-optional; 2 tbsp Parsley-freshly chopped; 1 tbsp Chives-freshly chopped; 1/2 cup Japanese Panko Bread Crumbs; 3 tbsp Clarified Butter; 1/2 cup Mayonnaise-homemade or high-end brand; 1 tbsp Lemon Juice-freshly squeezed; 2 tbsp Dill-freshly chopped; 1 clove Garlic-minced

⏱1h 30m

👥4

🔥600 cal

Hard

🍽️French

Premium crab cakes featuring jumbo lump crab meat, a delicate binder, and a vibrant lemon-dill aioli for dipping.

1 pound Jumbo Lump Crab Meat-picked over for shells

1/4 cup Japanese Panko Bread Crumbs

2 tbsp Mayonnaise-homemade or high-end brand

1 Egg Yolk-large

1 tbsp Dijon Mustard-stone ground

See all 18 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥600 cal

Hard

🍽️French

Premium crab cakes featuring jumbo lump crab meat, a delicate binder, and a vibrant lemon-dill aioli for dipping.

#Seafood #Crab #Appetizer #Main Course #Luxury

Instructions

Prepare the Aioli: In a small bowl, combine all Aioli ingredients and whisk until well combined. Refrigerate until ready to serve.
In a large bowl, gently combine all Crab ingredients with all Binder ingredients.
Season the crab mixture with all Seasoning ingredients.
Form the mixture into 4 equal-sized patties.
Place the Japanese Panko Bread Crumbs for Coating in a shallow dish.
Gently coat each crab cake with the Panko Bread Crumbs.
Heat the Clarified Butter in a large skillet over medium heat.
Cook the crab cakes for 5-6 minutes per side, or until golden brown and heated through.
Serve immediately with the Lemon-Dill Aioli.

Ingredients

1 pound 450 g Jumbo Lump Crab Meat-picked over for shells
1/4 cup 30 g Japanese Panko Bread Crumbs
2 tbsp 30 g Mayonnaise-homemade or high-end brand
1 1 Egg Yolk-large
1 tbsp 15 mL Dijon Mustard-stone ground
1 tbsp 15 mL Lemon Juice-freshly squeezed
1 tbsp 15 mL Heavy Cream
1 tsp 5 mL Old Bay Seasoning
1/2 tsp 2.5 mL Black Pepper-freshly ground
1/4 tsp 1.25 mL Cayenne Pepper-optional
2 tbsp 30 mL Parsley-freshly chopped
1 tbsp 15 mL Chives-freshly chopped
1/2 cup 60 g Japanese Panko Bread Crumbs
3 tbsp 45 mL Clarified Butter
1/2 cup 120 g Mayonnaise-homemade or high-end brand
1 tbsp 15 mL Lemon Juice-freshly squeezed
2 tbsp 30 mL Dill-freshly chopped
1 clove 1 Garlic-minced

Equipment

Small Bowl
Large Bowl
Shallow Dish
Large Skillet

Instructions

Prepare the Aioli: In a small bowl, combine all Aioli ingredients and whisk until well combined. Refrigerate until ready to serve.
In a large bowl, gently combine all Crab ingredients with all Binder ingredients.
Season the crab mixture with all Seasoning ingredients.
Form the mixture into 4 equal-sized patties.
Place the Japanese Panko Bread Crumbs for Coating in a shallow dish.
Gently coat each crab cake with the Panko Bread Crumbs.
Heat the Clarified Butter in a large skillet over medium heat.
Cook the crab cakes for 5-6 minutes per side, or until golden brown and heated through.
Serve immediately with the Lemon-Dill Aioli.

Nutrition per serving

Calories 600

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0 reviews

Best Ever Crab Cakes

Best Ever Crab Cakes

Ratings & Reviews

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