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    You are in: Home / Recipes / Creamy Crab Cakes Recipe
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    Creamy Crab Cakes

    Creamy Crab Cakes. Photo by Morning Biscotti

    1/1 Photo of Creamy Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Morning Biscotti's Note:

    This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.

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    Serves: 4



    Units: US | Metric


    1. 1
      In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
    2. 2
      Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
    3. 3
      Transfer the mixture to a bowl and stir in the sour cream.
    4. 4
      Stir in the crabmeat, gently to prevent from breaking the lumps.
    5. 5
      Form 8 patties, 3 inches wide by 3/4 inch thick.
    6. 6
      Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
    7. 7
      Lightl dredge the patties on both sides in the bread crmbs.
    8. 8
      Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
    9. 9
      Heat a skillet with butter over low to medium heat.
    10. 10
      Add the crab cakes, fry for about 4 minutes perside or until golden brown.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on April 17, 2009


      These were good crab cakes but not creamy. My husband wanted creamy crab cakes in the worst way. He found this recipe himself and I tried it for a special occasion. While the crab cakes were good, mine did not turn out creamy at all. I followed the instructions almost to the letter but my "thin mayonaise" mixture was very liquid. I had a hard time forming the cakes without them falling apart. I found it difficult to drege them in bread crumbs without them falling apart. I had extra liquid which I poured over the cakes and it was absorbed after chilling for several hours. I had no doubt that I was not going to be able to fry these without them breaking apart so, as other recipes suggested, I baked them for 10 minutes at 400 degrees and then broiled them for 5 minutes. I was pleased by how crispy the bread crumb coating turned out. (I had used panko crumbs.) While these were spicy and tasty, they were just not what I was hoping for, which was a crusty crab cake with a soft creamy center.

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    Nutritional Facts for Creamy Crab Cakes

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.8
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 11.7 g
    Cholesterol 131.6 mg
    Sodium 1357.6 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 1.2 g
    Sugars 1.9 g
    Protein 24.9 g

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