Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 1/4 cup heavy whipping cream; 1 tablespoon unsalted butter; 3 tablespoons olive oil; 1 celery stalk, finely chopped; 1/2 small onion, finely chopped; 1/2 small red bell pepper, finely chopped; 1/2 small fennel bulb, finely chopped; 1 pound picked Dungeness crabmeat; 1/4 cup snipped chives; 1/4 cup minced Italian parsley; 1 tablespoon Crystal hot sauce; 11/2 teaspoons salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 2 large eggs; 1 cup panko (Japanese bread crumbs); 1 cup flour; 3 tablespoons canola or olive oil

Servings: persons

2 large egg yolks
1/4 cup heavy whipping cream
1 tablespoon unsalted butter
3 tablespoons olive oil
1 celery stalk, finely chopped
1/2 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1/2 small fennel bulb, finely chopped
1 pound picked Dungeness crabmeat
1/4 cup snipped chives
1/4 cup minced Italian parsley
1 tablespoon Crystal hot sauce
11/2 teaspoons salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 large eggs
1 cup panko (Japanese bread crumbs)
1 cup flour
3 tablespoons canola or olive oil

1
DIRECTIONS
2
1. Whisk the cream and egg yolks together.
3
2. Heat the butter and 2 tablespoons of olive oil in a skillet over medium heat. Add the celery, onion, bell pepper and fennel to the pan and cook until tender, about 10 minutes.
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3. Add vegetables to the cream mixture, along with the crab, herbs, hot sauce, salt and pepper. Cover and refrigerate until ready to use, up to 1 day.
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4. Whisk eggs in a small, shallow bowl. Add the panko to one plate and the flour to another.
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5. Heat 1 tablespoon of oil in a skillet over medium heat. Form crab mixture into cakes about 21/2 inches around. Dredge each cake in the flour, then the egg, then the panko. Add to the pan about four at a time and cook on each side for about 4 minutes. Repeat with the remaining cakes in two batches. Serve with lemon wedges or mayonnaise.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large egg yolks, 1/4 cup heavy whipping cream, 1 tablespoon unsalted butter, 3 tablespoons olive oil, and more.

Yes, 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.

Crab Cakes

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