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Classic crab cakes get an elegant upgrade in this chef-inspired recipe. Sweet lump crabmeat is enhanced with carefully selected seasonings and coated in crispy panko breadcrumbs for an unforgettable taste. Paired with homemade lemon aioli, these crab cakes make an impressive dinner option.
The airy texture and delicate flavor of these crab cakes comes from using high-quality crabmeat and a light touch when mixing the ingredients.
Essential Ingredients
- Crabmeat (1 lb): Fresh Dungeness preferred
- Aromatics:
- Red bell pepper (1/2): finely diced
- Medium onion (1): minced
- Fresh garlic (2 cloves)
- Binders:
- Fresh eggs (2)
- Mayonnaise (3 tbsp)
- Worcestershire sauce (1 tsp)
- Panko breadcrumbs (1 cup): For optimal crunch
- Old Bay or Cajun seasoning (1 tsp)
- Fresh parsley (1/4 bunch)
Step-by-Step Instructions
- 1. Prepare Vegetables (15 min)
- Heat olive oil in skillet
- Sweat onions until translucent
- Add diced red pepper
- Cook until tender, no browning
- Season lightly with salt
- Cool completely
- 2. Process Crabmeat (20 min)
- Drain crabmeat thoroughly
- Remove any shell pieces
- Gently flake meat
- Keep chilled in strainer
- Drain again before using
- 3. Mix Base (10 min)
- Beat eggs in large bowl
- Add mayonnaise
- Stir in Worcestershire sauce
- Mix in Old Bay/Cajun seasoning
- Season with salt and pepper
- Whisk until smooth
- 4. Combine Mixture (15 min)
- Add cooled vegetables to base
- Fold in crabmeat gently
- Gradually add panko
- Add chopped parsley
- Mix carefully with spatula
- Chill 30 minutes minimum
- 5. Form Cakes (10 min)
- Wet hands with cold water
- Portion 2 oz portions
- Shape into 3/4-inch thick cakes
- Place on floured tray
- Chill 15 minutes pre-cooking
- 6. Cook Cakes (20 min)
- Heat butter-oil mixture
- Place cakes carefully in pan
- Cook 4-5 minutes per side
- Monitor browning
- Keep warm if needed
Lemon Aioli Preparation
- 1. Make Sauce (5 min)
- Start with quality mayonnaise
- Add fresh lemon zest
- Mix in fresh lemon juice
- Add minced garlic
- Season with salt and pepper
- Chill until serving
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Recipe Variations
- 1. Mediterranean Style
- Add saffron to aioli
- Include herbs de Provence
- Top with crispy capers
- Serve with preserved lemon
- 2. Asian Inspired
- Use soy sauce instead of Worcestershire
- Add fresh grated ginger
- Mix in chopped chives
- Serve with wasabi mayo
- 3. Louisiana Style
- Increase Cajun seasoning
- Add Espelette pepper
- Mix in fine-diced celery
- Pair with spicy remoulade
Storage Instructions
- Uncooked cakes: 24 hours refrigerated
- Cooked cakes: 48 hours refrigerated
- Freezer storage: 1 month (uncooked only)
- Sauce: 3 days refrigerated
Serving Suggestions
- 1. As Appetizer:
- Over mixed greens
- With arugula sprouts
- Alongside marinated fennel
- 2. As Main Course:
- With potato salad
- Paired with grilled vegetables
- Over herbed risotto
These exquisite crab cakes deserve careful preparation and quality ingredients. Following the resting times and handling instructions ensures exceptional results every time.
Frequently Asked Questions
- → What kind of crab meat should I use?
- Go for fresh or high-quality frozen crab meat and steer clear of imitation crab.
- → Can I make the patties ahead of time?
- Yes, shape them up to a day in advance and keep them in the fridge.
- → How do I get a nice golden crust on the patties?
- Cook them over medium heat in a mix of butter and oil until they're beautifully browned.
- → Can these patties be frozen?
- Absolutely! Before cooking, freeze them on a tray, then transfer to a freezer-safe bag.
- → What sides go well with these patties?
- Top choices include a simple green salad, fresh lemon wedges, or even fennel slaw.