Crab Cakes - Jamie Krell

I recently threw a baby shower for a dear friend (post coming soon…) and one of our family friends made crab cakes for the event. They were the best I have ever eaten and so I begged her to share the recipe. She promised that they were “beyond easy” to make and so I tested the recipe last night to be sure. She was right. They are super easy and a great “go-to” appetizer idea.

INGREDIENTS:

1/4 cup mayonnaise

1/4 cup minced onion

2 eggs, lightly beaten

1/2 tsp Worcestershire sauce

1/2 tsp dry ground mustard

1/4 tsp salt

1/4 tsp cayenne pepper

1/2 tsp Old Bay seasoning

1 lb. lump crabmeat

1 cup Panko bread crumbs

2 Tbs unsalted butter

1/4 cup vegetable oil

Lemon wedges for serving

HOW TO MAKE:

1. In a medium bowl, combine the mayo, onion, eggs, Worcestershire, dry mustard, salt, Old Bay seasoning and cayenne. Fold in crabmeat and 1/4 cup Panko. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining Panko crumbs and transfer to a baking sheet lined with wax paper.

2. In a large skillet, melt 1 Tbs of butter into 2 Tbs of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side. Drain crab cakes on paper towels and keep warm in low oven if you like.

3. Cook the remaining crab cakes in the remaining 1 Tbs of butter and 2 Tbs of oil. Serve with lemon wedges.

*AIOLI FOR CRAB CAKES: Whisk all ingredients together and season to taste with salt and pepper (can be a day or 2 ahead. Cover and refrigerate)

1 1/2 cups mayonnaise

1/4 cup fresh lemon juice

6 large garlic cloves, minced

1/2 Tbs Sriracha hot sauce

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April 15 2013

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