Crab Cakes

Recipe by skat5762
READY IN: 1hr 30mins


  • 1
    lb crabmeat
  • 4 -5
    ounces white bread, grated
  • 1 12
    tablespoons chopped fresh herbs (I use parsley, chives, and a bit of cilantro)
  • 12
    teaspoon cayenne
  • 1
    tablespoon mayonnaise
  • 1
    tablespoon spicy horseradish mustard
  • 1
  • 1
    egg yolk
  • 12
    cup superfine cracker crumb
  • 12
    cup superfine breadcrumbs
  • 2
    tablespoons unsalted butter
  • 1
    lemon, cut into rings or wedges


  • Place crab meat, bread, cayenne and herbs into bowl and combine.
  • In another bowl, whisk together the mayo, mustard, egg and additional yolk.
  • Season with pepper to taste.
  • Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
  • Use only enough liquid to cause the mixture to just cling together; don't overwork.
  • Form into cake about 3 inches in diameter and 3/4 inch high.
  • Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
  • To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
  • Before cooking, dip cakes into cracker crumbs to coat.
  • This prevents the crab meat edges from getting tough and chewy when sauteeing.
  • Heat butter in frying pan until foamy.
  • Add crab cakes, and let saute until browned on the bottom.
  • Turn them just once, and brown the other side.
  • Keep warm until all cakes have been sauteed.
  • Arrange on platter with wedges of lemon.
  • Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
  • the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.