World's Best Crab Cakes

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47 likes 32 klips

The secret to great crab cakes is using fresh Dungeness crabmeat & not packing them too tightly. Check out my cookbook, "I Love Crab Cakes!" for more.

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Prep Time

1 hr

PT1H
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT1H10M
World's Best Crab Cakes

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Drain crabmeat (picked clean of shell) and lightly squeeze out excess moisture if wet. Mince red bell pepper and scallion (green and white parts).

Drain crabmeat (picked clean of shell) and lightly squeeze out excess moisture if wet. Mince red bell pepper and scallion (green and white parts).

Step 2

In a large bowl, mix together the bell pepper, scallion, mayonnaise, mustard, and egg.

In a large bowl, mix together the bell pepper, scallion, mayonnaise, mustard, and egg.

Step 3

Add the crabmeat. Season mixture with 1/4 tsp salt, 1/4 tsp pepper, bread crumbs, and some lemon zest, then gently fold in the crab.


Step 4

If you have time, cover the bowl with plastic wrap and chill the crab cake mixture for 30 minutes or more.

If you have time, cover the bowl with plastic wrap and chill the crab cake mixture for 30 minutes or more.

Step 5

When you are ready to cook the crab cakes, put the flour in a shallow container and season it to taste with salt and pepper.

When you are ready to cook the crab cakes, put the flour in a shallow container and season it to taste with salt and pepper.

Step 6

Place large nonstick skillet over med-high heat for 2-3 min. Add 2 tbsp butter to pan and heat until the butter foam subsides.


Step 7

Scoop crab mixture, dredge in flour, and shape into cakes. They will be soft. If you have trouble forming them, add a tiny bit more bread crumbs.


Step 8

Cook cakes in pan, lowering the heat to medium and gently turning only once with a spatula, until golden-brown on both sides (~4-5 min per side).


Step 9

Plate the crab cakes, top with chopped parsley if desired, and accompany with lemon wedges.

Plate the crab cakes, top with chopped parsley if desired, and accompany with lemon wedges.

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About the Creator

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tomdouglas

Seattle restaurateur (Etta's, Lola, Dahlia Lounge & more), author of four cookbooks, James Beard award winner. Tomdouglas.com

World's Best Crab Cakes

World's Best Crab Cakes

By tomdouglas

The secret to great crab cakes is using fresh Dungeness crabmeat & not packing them too tightly. Check out my cookbook, "I Love Crab Cakes!" for more.

Prep Time

1 hr

Cook Time

10 min

Wait Time

--

Ingredients

Serves 6

Instructions

Drain crabmeat (picked clean of shell) and lightly squeeze out excess moisture if wet. Mince red bell pepper and scallion (green and white parts).

Step 1

Drain crabmeat (picked clean of shell) and lightly squeeze out excess moisture if wet. Mince red bell pepper and scallion (green and white parts).

In a large bowl, mix together the bell pepper, scallion, mayonnaise, mustard, and egg.

Step 2

In a large bowl, mix together the bell pepper, scallion, mayonnaise, mustard, and egg.

Add the crabmeat. Season mixture with 1/4 tsp salt, 1/4 tsp pepper, bread crumbs, and some lemon zest, then gently fold in the crab.

Step 3

Add the crabmeat. Season mixture with 1/4 tsp salt, 1/4 tsp pepper, bread crumbs, and some lemon zest, then gently fold in the crab.

If you have time, cover the bowl with plastic wrap and chill the crab cake mixture for 30 minutes or more.

Step 4

If you have time, cover the bowl with plastic wrap and chill the crab cake mixture for 30 minutes or more.

When you are ready to cook the crab cakes, put the flour in a shallow container and season it to taste with salt and pepper.

Step 5

When you are ready to cook the crab cakes, put the flour in a shallow container and season it to taste with salt and pepper.

Place large nonstick skillet over med-high heat for 2-3 min. Add 2 tbsp butter to pan and heat until the butter foam subsides.

Step 6

Place large nonstick skillet over med-high heat for 2-3 min. Add 2 tbsp butter to pan and heat until the butter foam subsides.

Scoop crab mixture, dredge in flour, and shape into cakes. They will be soft. If you have trouble forming them, add a tiny bit more bread crumbs.

Step 7

Scoop crab mixture, dredge in flour, and shape into cakes. They will be soft. If you have trouble forming them, add a tiny bit more bread crumbs.

Cook cakes in pan, lowering the heat to medium and gently turning only once with a spatula, until golden-brown on both sides (~4-5 min per side).

Step 8

Cook cakes in pan, lowering the heat to medium and gently turning only once with a spatula, until golden-brown on both sides (~4-5 min per side).

Plate the crab cakes, top with chopped parsley if desired, and accompany with lemon wedges.

Step 9

Plate the crab cakes, top with chopped parsley if desired, and accompany with lemon wedges.

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