Total Time
45mins
Prep 25 mins
Cook 20 mins

The original recipe idea came from a Gourmet Magazine for "Broiled Crab Cakes" but they were a bit dry and had a 'burnt toast' aftertaste to them. I re-tooled it a bit and made it easier to prepare (to make up for the additional complication of pan frying them)

Ingredients Nutrition

Directions

  1. In a food processor, take day old bread and pulverize to make fresh breadcrumbs, this is very important, store bought breadcrumbs will not suffice here. Place aside in a bowl.
  2. Using on/off pulses with the same foodprocessor, finely chop the first 3 ingredients.
  3. Dump into a medium bowl and add the next 5 ingredients and stir to combine.
  4. Then add the crabmeat; toss.
  5. GENTLY fold in 1 cup breadcrumbs.
  6. Place 2 cups breadcrumbs on plate.
  7. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
  8. Coat each crab cake with breadcrumbs.
  9. Cover; chill at least 1 hour.
  10. Working in batches, lighlty sautee the crabcakes in butter, until golden brown on each side.
  11. Transfer onto paper towel, keep warm till serving.
  12. Serve with Herb Sauce on side.
  13. Garnish with Basil or Chive Sprigs.
  14. Herb Sauce Preparation:.
  15. place all ingredients except 2 tablespoons of the capers into a blender or a food processor.
  16. Blend until smooth and pleasingly green.
  17. Pour into a bowl and stir in additional 2 tablespoons of capers.