Best Crab Cakes – a delicious recipe with butter, bunches of scallions, heavy cream, mustard, Generous, jumbo lump crab meat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Melt 1 stick butter in skillet over medium-high heat. Add scallions and saute until limp. Add heavy cream and heat to boiling. Stir over medium heat 3-4 minutes until thickened. Remove from heat and stir in mustard and cayenne. Cool 5 minutes.
2
Place crab meat in a large bowl. Pick through for shells, then gently stir in scallion mixture. Form uniform crab cakes (makes 14-16 crab cakes). Place on plates in refrigerator to harden - cover with seran wrap or wax paper, about 2+ hours.
3
Beat eggs in a shallow bowl. Place breadcrumbs in a shallow bowl. Heat 2-4 tbsps oil in a skillet. Dip crabcake into beaten eggs and coat with crumbs. Suate cakes until browned (about 3 minutes per side). Work with 5-6 at a time. Place on a platter and serve.
430
kcal
Calories
44
g
Fat
2
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick butter, 2 bunches of scallions (including green), .75 cups heavy cream, 2 tsp dry mustard, and more.
Yes, Best Crab Cakes falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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