Creamy Crab Cakes
photo by Morning Biscotti
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
6 crabcakes
- Serves:
- 4
ingredients
- 1 egg yolk
- 14.79 ml cider vinegar
- 14.79 ml Dijon mustard
- 14.79 ml diced red bell pepper
- 14.79 ml diced yellow onion
- 44.37 ml chopped fresh parsley
- 4.92 ml Tabasco sauce
- 2.46 ml paprika
- 2.46 ml fresh thyme
- 1.23 ml kosher salt
- 1.23 ml fresh ground black pepper
- 59.14 ml olive oil
- 59.14 ml sour cream
- 453.59 g crabmeat
- 946.36 ml bread, crumbs
- 59.16-73.94 ml unsalted butter
directions
- In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
- Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
- Transfer the mixture to a bowl and stir in the sour cream.
- Stir in the crabmeat, gently to prevent from breaking the lumps.
- Form 8 patties, 3 inches wide by 3/4 inch thick.
- Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
- Lightl dredge the patties on both sides in the bread crmbs.
- Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
- Heat a skillet with butter over low to medium heat.
- Add the crab cakes, fry for about 4 minutes perside or until golden brown.
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Reviews
-
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.
RECIPE SUBMITTED BY
I love to cook. I am not much of a baker as I don't have the patience to measure all the ingredients. Don't get me wrong, I love to bake! I love to experiment with different ethnic food, escpecially Indian and Southeast Asian food. Spicy food are my favourites.