Recipe by David J Rust
I don't live near the coast. In fact, I live about as far from the coast as someone in the continental United States can get: Minnesota. But I still love shellfish and adore New England-style crab cakes. This recipe usually has to be made with canned crab but on special occasions, I'll get some meat from the local seafood shop that has it flown in, frequently.
- 2 tablespoons olive oil
- 2 stalks celery, finely diced
- 1⁄2 medium yellow onion, finely diced
- 1⁄8 teaspoon white pepper, ground
- 1⁄4 teaspoon kosher salt
- 12 ounces crabmeat
- 2 eggs, beaten
- 1 teaspoon lemon juice
- 1 cup breadcrumbs
- 1⁄2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Directions See How It's Made
- In a skillet over medium heat, sauté the celery and onion in half the olive oil. You are not looking to brown the vegetables, really, but soften them. This will take about 10 minutes. Halfway through, season with white pepper and kosher salt.
- Remove the vegetables from the skillet and allow to cool.
- Meanwhile, in a mixing bowl, combine the crab meat with the lemon juice, half of the eggs, and the breadcrumbs. Mix together, thoroughly, with a wooden spoon.
- When the vegetables are cool (such that you can handle them easily with bare hands) fold them into the crab mixture until evenly distributed.
- Form the crab-and-vegetables mixture into four balls and flatten them into thick disks about 3" in diameter.
- Coat each crab cake in the remaining beaten egg followed by a coating in the panko breadcrumbs.
- In your skillet over medium-high heat, melt the butter with the remaining olive oil. When the butter has melted and is starting to bubble, add the crab cakes and sauté until brown on the first side (about 5 minutes). Then, turn the cakes over and sauté, again, until brown on the second side (about 5 more minutes).
- Remove to a plate to serve, hot, with mayonnaise, tartar sauce, lemon, aioli, or your favorite condiment.