1 large egg
3 Tablespoons crème fraîche
½ teaspoon salt
½ teaspoon white pepper
1 pound fresh crabmeat, drained and picked over for shells
1 large shallot, minced fine
Grated zest and juice of one lemon
½ cup peppers (red, yellow or green or all!) finely minced
3/4 cup panko (or cracker crumbs)
¼ cup mixed fresh herbs (Italian parsley, chives, tarragon)
2 Tablespoon unsalted butter
1. Mix together the egg, crème fraiche, salt and pepper.
2. Add crabmeat, shallot, lemon zest and juice, minced peppers, panko and fresh herbs and mix thoroughly.
3. Using a 1/3 cup measuring cup, scoop up mixture, pat down top, then unmold and put on a plate.
4. Cover plated crab cakes and put in the refrigerator for at least 1 hour. (Can be prepared up to 6 hours in advance.)
5. Bring crab cakes to room temperature before cooking.
6. Heat the butter in a large non-stick sauté pan. Add crab cakes and sauté over medium heat and sear for approximately 3-4 minutes per side until golden brown.
7. Drain on a paper towel. Serve hot with lemon wedges or any of your favorite sauces, ie: remoulade, flavored mayonnaise, salsa or even guacamole.
There are three versions of crab cakes in the photo. The top one (which I preferred and is written up here) is fried without an extra coating of bread crumbs. The middle one is the same recipe as here but additionally breaded with breadcrumbs before frying. The bottom photo shows a crab cake, using the same recipe but baked in the oven at 400 ⁰F for 20 minutes. All three preparations are delicious, so you can’t go wrong no matter which one you choose.
Makes: 9 crab cakes
Wine recommendation: Muscadet, Pinot Blanc, Chardonnay, Provencal rosé or any Brut Champagne