Herbed Crab Cakes

"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)"
 
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Ready In:
45mins
Ingredients:
17
Serves:
10
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ingredients

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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

I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points
 
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