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Crab Cakes: The Perfect Crab Cakes

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 4 or 5 slices firm white bread (e.g., Pepperidge Farm), crusts removed, torn into pieces
  
• 1/3 cup mayonnaise
  
• 2 Tbsp finely chopped shallots
  
• 2 Tbsp finely chopped fresh flat-leaf parsley
  
• 2 Tbsp fresh lemon juice
  
• 1 large egg, lightly beaten
  
• 1 tsp Dijon mustard
  
• 1/4 tsp ground red pepper
  
• 1 lb. lump or jumbo crabmeat, picked over
  
• 1/4 cup butter, no substitutes
  
• 4 Tbsp vegetable oil, divided
  
• Lemon wedges, optional
  






Instructions



1. Pulse bread in a food processor until fine crumbs form. Set aside.
   
   
2. Combine mayonnaise, shallots, parsley, lemon juice, egg, mustard and red pepper in a medium bowl. Fold in crabmeat and 1 cup of the bread crumbs just until blended.
   
   
3. Line a large cookie sheet with waxed paper. Place the remaining 1 cup of bread crumbs on a large plate. Gently shape a rounded 1/3 cup of crab mixture into a 2-1/4-inch patty. Coat lightly with bread crumbs. Transfer crab cakes to prepared cookie sheet. Repeat with remaining crab mixture and crumbs. Refrigerate 4 hours.
   
   
4. Meanwhile, to clarify butter: Microwave butter on HIGH in a 1-cup glass measure covered with plastic wrap for 1 to 1-1/2 minutes, until melted. Let stand 2 minutes, until milk solids settle to bottom. Skim off foam from top; discard. Pour clear, clarified butter into a cup. Set aside.
   
   
5. Heat oven to 250 degrees (F). Heat 1 tablespoon of the clarified butter and 2 tablespoons of the oil in a large skillet over medium heat. Add 4 of the crab cakes. Cook about 4 minutes, until golden. With a wide spatula, carefully turn cakes. Cook 4 minutes more. Transfer cakes to a cookie sheet; keep warm in oven. Wipe out skillet with a paper towel. Cook remaining cakes with remaining butter and oil.
   
   Serve with lemon wedges, if desired.
   
   Makes 8 crab cakes.