Provided by Food Network
Categories appetizer
Time 1h25m
Yield 12 crab cakes (6 servings)
Number Of Ingredients 17
Steps:
- For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days).
- For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time.
- Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours).
- Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack.
- In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.
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Mhsl
[email protected]I'm a professional chef, and I can tell you that these crab cakes are the real deal. They're made with fresh ingredients and cooked to perfection.
Marvelous Emmanuel
[email protected]I'm allergic to crab, so I made these crab cakes with shrimp instead. They were still really good!
Mohemy Hiiz
[email protected]These were absolutely delicious! I served them with tartar sauce and lemon wedges, and they were a huge hit with my family.
Myrka Pedroza
[email protected]I'm not sure what I did wrong, but my crab cakes turned out dry and crumbly. I'm going to try this recipe again, but I'll make sure to follow it more carefully.
BAk BANI
[email protected]These were a bit too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less Old Bay seasoning next time.
Fundiswa September
[email protected]I followed the recipe exactly, but my crab cakes fell apart when I tried to flip them. What did I do wrong?
Dayo Dee
[email protected]I had some leftover crab meat, so I decided to try this recipe. I'm so glad I did! These crab cakes were delicious.
Meeka023
[email protected]These were so easy to make, and they turned out so well! I'm definitely going to be making them again.
Enock Ohene
[email protected]I'm not a huge fan of crab cakes, but these were actually really good. The crab flavor was subtle, and the cakes were nice and crispy.
Goma Chhetri
[email protected]These were good, but I found them to be a bit bland. I think I'll add some more Old Bay seasoning next time.
Yogeta Balbadar
[email protected]I've made these crab cakes several times now, and they always turn out perfect. They're crispy on the outside and tender on the inside, with a delicious crab flavor. Yum!
r Moharo
[email protected]These crab cakes were a hit at my last dinner party. Everyone raved about them, and they were so easy to make. I'll definitely be making them again soon.