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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Anup roy Anu
[email protected]I'm not a fan of seafood, but I thought I'd give this recipe a try. I was pleasantly surprised! The crab cakes were delicious.
priacianna Luiramo
[email protected]These crab cakes were amazing! I'll definitely be making them again and again.
altaf sajjad
[email protected]These crab cakes were a bit too salty for my taste. I think I'll use less salt next time.
Sandy Ebel
[email protected]I followed the recipe exactly and the crab cakes turned out perfectly. They were crispy on the outside and tender on the inside.
Mahin Moinul
[email protected]These crab cakes were easy to make and tasted amazing. I would highly recommend them to anyone.
gemma james
[email protected]I made these crab cakes for a potluck and they were a huge hit! I'll definitely be making them again.
Ajay Chaudhary
[email protected]I'm allergic to crab, so I substituted shrimp in this recipe. It turned out great!
Dynasty Dot
[email protected]These crab cakes were delicious, but they were a lot of work to make. I think I'll only make them for special occasions.
Aicha Breton
[email protected]I followed the recipe exactly, but my crab cakes fell apart when I tried to flip them. I think I might have overmixed the ingredients.
Bankger Barabankzbankger
[email protected]These crab cakes were a bit too spicy for my taste, but my husband loved them.
Rj Rohit
[email protected]I'm not a big fan of crab cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crab cakes were crispy on the outside and tender on the inside.
Hasnain Javaid
[email protected]These crab cakes were easy to make and turned out perfectly. I will definitely be making them again.
Faisal Bano
[email protected]I've tried many crab cake recipes, but this one is by far the best. The combination of crab, bread crumbs, and spices is perfect.
Anas Khalid
[email protected]These crab cakes were a hit at my last dinner party! Everyone raved about how delicious and flavorful they were.