Crab Cakes Chiarello with Shaved Fennel Salad

Name: Crab Cakes Chiarello with Shaved Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small diced white bread; 2 cups prepared mayonnaise; 4 egg yolks; 4 tablespoons chopped parsley leaves; 2 tablespoons minced chives; 4 teaspoons Dijon mustard; Dash hot red pepper sauce; 1 lemon, juiced; Gray salt; Freshly ground black pepper; 2 pounds jumbo lump blue crabmeat; 8 tablespoons butter (1 stick); 1 tablespoon crab boil seasoning (recommended: Old Bay); 4 bulbs fennel; 2 teaspoons lemon juice; 2 tablespoons extra-virgin olive oil; Gray salt; Freshly ground black pepper

Servings: persons

2 cups small diced white bread
2 cups prepared mayonnaise
4 egg yolks
4 tablespoons chopped parsley leaves
2 tablespoons minced chives
4 teaspoons Dijon mustard
Dash hot red pepper sauce
1 lemon, juiced
Gray salt
Freshly ground black pepper
2 pounds jumbo lump blue crabmeat
8 tablespoons butter (1 stick)
1 tablespoon crab boil seasoning (recommended: Old Bay)
4 bulbs fennel
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
Gray salt
Freshly ground black pepper

1
In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper.
2
Let rest for about 15 minutes to soften the bread.
3
With a spatula gently fold in the crabmeat so as not to break up the meat.
4
Preheat the oven to 425 degrees F.
5
Using your hands form the cakes about 6 ounces each.
6
Do not form them too tightly or they will not bake properly.
7
Brush a baking tray with butter or spray with a nonstick cooking spray.
8
Place the crab cakes, evenly spaced on the tray.
9
Melt the butter and combine with the crab boil seasoning.
10
Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
11
Using a mandolin slice the fennel very thin.
12
Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper.
13
Spread the fennel salad on a large platter and place the crab cakes on top.
14
Serve with the second half of the spiced butter on the side for dipping.

1276

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 cups small diced white bread, 2 cups prepared mayonnaise, 4 egg yolks, 4 tablespoons chopped parsley leaves, and more.

Yes, Crab Cakes Chiarello with Shaved Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!