Classic crab cakes
Chatelaine
* PLUS Cooking time: 25 minutes
Photo, John Cullen.
Use panko bread crumbs and a touch of Dijon to create this flaky and tender classic crab cakes recipe. There's even a make-ahead variation for busy days.
Ingredients
-
2/3
cup
mayonnaise
-
1
egg
, lightly beaten
-
1/4 cup
finely chopped fresh
parsley
, or tarragon
-
1 tbsp
Dijon
mustard
-
1/2 tsp
Tabasco sauce
-
440 g container
lump
crabmeat
, drained and chopped
-
3/4 cup
panko
bread crumbs
-
1 tsp
lemon juice
-
1 tsp
smoked
paprika
-
1
lemon
, cut into wedges
Instructions
- Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco.
- Gently stir in crab just until combined. Scoop out 1 heaping tbsp crab mixture, roll in panko, and form into 1-in.-thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 in. apart. Lightly spray or brush tops with oil.
- Bake in centre of preheated oven for 10 to 12 min. Turn cakes over and continue baking until light golden, about 5 more min. Let stand on baking sheet for 5 min before removing to a large platter.
- Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli. Serve with lemon wedges alongside crab cakes.
Nutrition (per serving)
- Calories
- 108,
- Protein
- 7 g,
- Carbohydrates
- 1 g,
- Fat
- 8 g,
- Sodium
- 261 mg.
Crab Cake Recipe Make-Ahead Tip:
Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to freezer bag. Bake from frozen in a 325F oven for 12 min per side.
