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.
• 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.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party
Recipe Courseappetizer, hors d'oeuvre, main course
Dietary Considerationlactose-free, peanut free, soy free
Five Ingredients or LessYes
Taste and Texturecrisp, herby, salty, savory, spiced, umami
- 2 large eggs
- ½ cup mayonnaise, fresh or good-quality purchased
- 1 to 2 tablespoons French Dijon mustard
- 1 pound excellent-quality lump crabmeat, cartilage removed
- 2 tablespoons chopped parsley
- ¼ cup finely chopped scallions
- 2 teaspoons capers, crushed
- 1 tablespoon finely chopped cornichons
- 2 cups fresh breadcrumbs
- 1 teaspoon Old Bay Seasoning
- Pinch of cayenne
- Vegetable oil
- Green and Yellow Squash Ribbons
- Any green salad
- Basil Oil
- Chive Oil
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.
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1996 Debra Ponzek and Joan Schwartz