- Course: Appetizer, Hors D'oeuvre, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
These golden, crisp cakes are intensely flavored and have the spicy kick of french dijion mustard (I prefer Maille; if it is not available, use the best brand you can find). They are mainly crabmeat, with no vegetable filler to detract from the fresh crab taste. The eggs make them puff up a bit, like little souffles. If you like, make smaller cakes to serve as an appetizer or hors d’oeuvre.
For breadcrumbs, tear 4 slices of bread, crusts removed, into 1-inch pieces. Pulse in the food processor until the crumbs are medium-fine.
In a mixing bowl, lightly beat the eggs, add the mayonnaise and mustard, and combine. Add the crabmeat and toss lightly. Add the parsley, scallions, capers, and cornichons and mix. Gently fold in 1½ cups of the breadcrumbs. Add the Old Bay Seasoning and the cayenne. Form into 2-inch cakes and coot lightly with the remaining ½ cup of breadcrumbs. Refrigerate 1 hour.
In a large skillet, heat the oil until shimmering over medium-high heat. (The oil should come one third of the way up the crab cakes.) Fry the cakes until golden brown and drain on paper towels. Serve hot.
• The Crab Cakes can be cooked until just golden on each side, drained, and kept at room temperature or refrigerated up to 1 hour. Just before serving, finish cooking in a 350°F. Oven.
• Finished Crab Cakes can be refrigerated up to 1 day.
Serving size is 1 crab cake.