Fig and Almond Tart
Julia Reed, "Patricia Wells At Home in Provence"
33 ratings with an average rating of 5 out of 5 stars
33
1 hour 35 minutes
Jason's Best Crab Cakes Ever
- Total Time
- 2 hours 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:10 to 12 large crab cakes
- 1½sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
- 1cup finely chopped scallions (including some green stem)
- ½cup finely chopped jalapeño pepper
- ¾cup heavy cream
- 2teaspoons dry mustard
- Pinch cayenne pepper
- 2pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
- 2eggs, beaten
- 2cups fresh white-bread crumbs, spread out in a baking dish
- 1 to 2tablespoons vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
277 calories; 22 grams fat; 12 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt 1½ sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
- Step 2
Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
- Step 3
When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
MarciaF
Try with Blue Star super lump pasteurized crabmeat
virginia walther
Prepared with Marge. Use cast iron frying pan
Chris
We liked the crab flavor and the nice brown crust. The patties are very fragile and it's the butter holding them together. If your crab meat is very cold, the scallion mixture (melted butter) will instantly harden into clumps when added to the crab meat and then there's nothing for the crab meat to "fuse" with.
Private notes are only visible to you.
Advertisement
