Classic Crab Cakes
Ingredients
- 500 gCrab (meat picked and drained)
- 1 pcEgg (beaten)
- 3 tbspJapanese mayo
- 1 tspMustard
- 80 gBreadcrumbs
- 2 pcSpring onion, sauté/poêlé sans matière grasse (minced)
- 1 pcParsley (chopped)
- 1 pcCitrus limon (L.) Burm. f. (juice and wedges)
- 1 pinchCayenne pepper
- 4 tbspSunflower oil
- 30 gUnsalted butter
- 1 tspOld Bay Seasoning
- 1 tspWorcestershire sauce
Method
A golden, crispy crust hiding a juicy, aromatic crab center. The smell of foaming butter and seared crab fills the kitchen, promising meat that flakes off in large, succulent chunks.
- 1
In a mixing bowl, whisk the egg with the mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, and cayenne pepper. The mixture should be smooth and creamy.
- 2
Finely chop the green onion and parsley. Incorporate them into the creamy base along with half of the breadcrumbs.
- 3
Add the well-drained crab meat. Mix gently with a spatula so as not to break the lumps; we want to maintain texture, not create a mush.
- 4
Form 8 thick patties. Dredge them in the remaining breadcrumbs to coat well. Let them firm up in the refrigerator if possible.
- 5
Heat the oil and butter in a skillet. When the butter stops sizzling, add the cakes. Cook for 4 minutes per side until the crust is a deep golden brown.
Frequently asked questions
How do you get this dish right?
- Don't over-handle the crab; keep the lumps whole for a premium texture.
- If the mixture is too soft, chill it for 30 minutes before shaping the patties.
- The butter should be 'noisette' (browned) when you drop the cakes to sear the crust instantly.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan with a drizzle of oil to regain the crispiness.
