Classic Crab Cakes

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.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 506
• Protein: 29 g
• Carbs: 17 g
• Fat: 35 g

Ingredients

• 500 g Crab ( meat picked and drained )
• 1 pc Egg ( beaten )
• 3 tbsp Japanese mayo
• 1 tsp Mustard
• 80 g Breadcrumbs
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( minced )
• 1 pc Parsley ( chopped )
• 1 pc Citrus limon (L.) Burm. f. ( juice and wedges )
• 1 pinch Cayenne pepper
• 4 tbsp Sunflower oil
• 30 g Minimum butter sweet
• 1 tsp Old Bay Seasoning
• 1 tsp Worcestershire sauce

Instructions

1. Base preparation

   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. Aromatic assembly

   Finely chop the green onion and parsley. Incorporate them into the creamy base along with half of the breadcrumbs.

3. Crab mixture

   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. Shaping and resting

   Form 8 thick patties. Dredge them in the remaining breadcrumbs to coat well. Let them firm up in the refrigerator if possible.

5. Pan-searing

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan with a drizzle of oil to regain the crispiness.