Herbes De Provence Crab Cakes Recipe

Name: Herbes De Provence Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 2 tablespoons Dijon mustard; 2 tablespoons red wine vinegar; 2 tablespoons herbes de provence, plus; 1 teaspoon herbes de provence (crushed in a mortar or pestle); 1/4 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup extra virgin olive oil; 1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet; 2 tablespoons dried fresh breadcrumbs; 1 cup all-purpose flour; 4 tablespoons unsalted butter

Servings: persons

2 large egg yolks
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons herbes de provence, plus
1 teaspoon herbes de provence (crushed in a mortar or pestle)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
2 tablespoons dried fresh breadcrumbs
1 cup all-purpose flour
4 tablespoons unsalted butter

1
Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
2
With the machine running, gradually add the oil until the mixture emulsifies.
3
Transfer mixture to a bowl; add in the crabmeat and stir to combine.
4
Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
5
Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
6
Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
7
In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
8
Dredge patties on both sides with the flour mixture, patting off excess flour.
9
Heat 2 large nonstick skillets over medium heat.
10
Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
11
Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
12
The internal temperature of a crab cake should read 155u00b0 F on an instant-read thermometer.
13
Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.

582

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 large egg yolks, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 2 tablespoons herbes de provence, plus, and more.

Yes, Herbes De Provence 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.

That's it — enjoy your meal!

Herbes De Provence Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions