Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Dungeness crabmeat, cooked; 5 ounces fresh sourdough bread crumbs; 1 egg white; 2 tablespoons mayonnaise; 1/2 tablespoon sambal; 2 tablespoons chopped fresh chives; 1 lemon, juiced; Salt and pepper, to taste; 3 tablespoons vegetable oil; 1 bunch arugula, washed and trimmed; Brown Butter-Tomao Vinaigrette, recipe follows; 4 tablespoons unsalted butter, divided; 1 shallot, minced; 2 bay leaves; 4 tomatoes, peeled, seeded and chopped; 1 orange, juiced; 2 tablespoons chopped fresh chives; 1 tablespoon sherry; 1/4 cup extra-virgin olive oil; Salt and pepper, to taste

Servings: persons

12 ounces Dungeness crabmeat, cooked
5 ounces fresh sourdough bread crumbs
1 egg white
2 tablespoons mayonnaise
1/2 tablespoon sambal
2 tablespoons chopped fresh chives
1 lemon, juiced
Salt and pepper, to taste
3 tablespoons vegetable oil
1 bunch arugula, washed and trimmed
Brown Butter-Tomao Vinaigrette, recipe follows
4 tablespoons unsalted butter, divided
1 shallot, minced
2 bay leaves
4 tomatoes, peeled, seeded and chopped
1 orange, juiced
2 tablespoons chopped fresh chives
1 tablespoon sherry
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

1
In a mixing bowl, combine the crab meat with the bread crumbs.
2
Add the egg white, mayonnaise, sambal, chives, and lemon juice.
3
Season with salt and pepper.
4
Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat.
5
Shape the mixture into 4 uniform patties; they should be moist and just hold together.
6
Coat a skillet with vegetable oil and place over medium heat.
7
Fry the crab cakes until browned, about 4 minutes each side.
8
Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
9
Melt 2 tablespoons butter in a skillet over medium heat.
10
When foam subsides, add the shallot and bay leaves.
11
Cook for 1 minute to soften the shallots.
12
Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes.
13
Add the tomatoes, orange juice, chives, and sherry.
14
Cook for 2 more minutes just to break down the tomatoes.
15
Whisk in the olive oil, season with salt and pepper.
16
Remove from heat and serve warm with Crab Cakes.

456

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 20 ingredients. The key ingredients include: 12 ounces Dungeness crabmeat, cooked, 5 ounces fresh sourdough bread crumbs, 1 egg white, 2 tablespoons mayonnaise, 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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