Herbed Crab Cakes
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 118.29 ml green onion (scallions)
- 118.29 ml chopped celery
- 59.14 ml fresh basil
- 59.14 ml fresh lemon juice
- 22.18 ml Old Bay Seasoning
- 9.85 ml Dijon mustard
- 177.44 ml mayonnaise
- 2 large eggs, beaten to blend
- 453.59 g crabmeat
- 709.77 ml fresh breadcrumbs (dont cheat)
- 44.37 ml butter (for frying)
-
Herb Sauce
- 236.59 ml mayonnaise
- 59.14 ml chopped fresh basil
- 59.14 ml chopped fresh chives
- 59.14 ml chopped fresh parsley
- 29.58 ml fresh lemon juice
- 59.16 ml drained capers
directions
- 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.
- Using on/off pulses with the same foodprocessor, finely chop the first 3 ingredients.
- Dump into a medium bowl and add the next 5 ingredients and stir to combine.
- Then add the crabmeat; toss.
- GENTLY fold in 1 cup breadcrumbs.
- Place 2 cups breadcrumbs on plate.
- Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
- Coat each crab cake with breadcrumbs.
- Cover; chill at least 1 hour.
- Working in batches, lighlty sautee the crabcakes in butter, until golden brown on each side.
- Transfer onto paper towel, keep warm till serving.
- Serve with Herb Sauce on side.
- Garnish with Basil or Chive Sprigs.
-
Herb Sauce Preparation:
- place all ingredients except 2 tablespoons of the capers into a blender or a food processor.
- Blend until smooth and pleasingly green.
- Pour into a bowl and stir in additional 2 tablespoons of capers.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points