Crab Cakes

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Appetizers, Main Dishes
Servings 4
Calories 598 kcal

Nutrition

Calories: 598 kcalCarbohydrates: 45 gProtein: 40 gFat: 48 gSaturated Fat: 24 gCholesterol: 224 mgSodium: 880 mgFiber: 9 gSugar: 18 gVitamin A: 30.625 IUCalcium: 154 mgIron: 17 mg

Ingredients
  

  • 1 cup fresh breadcrumbs
  • 2 whole large eggs lightly beaten
  • 1/4 cup mayonnaise
  • 1/4 cup minced onion
  • 1 whole Garlic clove minced
  • 4 tablespoon minced fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard
  • ¼ teaspoon cayenne pepper
  • 1 lb fresh crab meat picked over
  • ¼ cup flour for dredging the cakes or needed amount
  • 2 tablespoon corn oil
  • 2 oz shallot minced (2 shallots)
  • 1 cup orange juice boiled until reduced to 1/4 cup
  • 1/4 cup dry white wine
  • 1/4 cup unsalted butter cut into bits
  • ¼ cup heavy cream

Instructions 

  • Crab cakes: Preheat the oven to 200 degrees F. Combine the crumbs, eggs, mayonnaise, onion, garlic and seasonings. Stir in the crabmeat gently. Shape mixture into 4 patties; dredge them in flour. (They will be tender, so handle them carefully.) Heat the oil until very hot and cook the patties for 5 minutes on each side, or until brown and sizzling. Remove and keep warm in the oven while you make the orange sauce.
  • Orange sauce: In a stainless-steel or enameled saucepan, boil the shallots, reduced juice and wine together until the liquid is reduced to 1/4 cup. Using a wire whisk, whisk in the butter bit by bit until it is all absorbed. The sauce will be almost as thick as a mayonnaise. Remove the pan from the heat and whisk in the cream.
  • Although the butter and cream should be whisked in at the last minute, the first part of the sauce--the shallots, wine and reduced juice--may be prepared ahead of time and reheated for the last steps.
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