Crab Cakes
★★★☆☆
Ingredients
- 2 cups breadcrumbs (473 ml)
- 1/4 cup chopped fresh chives (59.1 ml)
- 1/4 cup chopped fresh parsley (59.1 ml)
- 1/4 tsp ground black pepper (1.2 ml)
- 3 Tbsp butter, plus more for cooking (44.4 ml)
- 1/4 cup chopped green onions (59.1 ml)
- 1/4 cup chopped red bell pepper (59.1 ml)
- 1 tsp minced garlic (4.9 ml)
- 1 Tbsp all-purpose flour (14.8 ml)
- 6 Tbsp heavy cream (88.7 ml)
- 3 Tbsp chopped fresh basil or 1 Tbsp dried basil (44.4 ml)
- 1 large egg yolk, beaten
- 1 Tbsp Dijon mustard (14.8 ml)
- 2 tsp fresh lemon juice (9.9 ml)
- 1 1/2 tsp hot chili sauce (such as Sriracha) (7.4 ml)
- 3/4 tsp salt (3.7 ml)
- 12 ounces crabmeat, drained and picked over (340 g)
- Tabasco sauce, to taste
Instructions
- In a bowl, combine breadcrumbs, chives, parsley, and pepper. Set aside.\n2. Melt 1 Tbsp butter in a large skillet over medium heat. Add green onions, bell pepper, and garlic. Sauté for 1 minute. Add flour and cook, stirring, for 1 minute. Gradually whisk in cream. Increase heat to medium-high and whisk until thickened slightly, about 1 minute. Remove from heat. Stir in basil, egg yolk, mustard, lemon juice, chili sauce, and salt. Transfer to a large bowl.\n3. Stir in crabmeat and 1/4 cup of the breadcrumb mixture.\n4. Shape mixture into 1/2-inch-thick cakes, using 1/4 cup for each. Coat with the remaining breadcrumb mixture.\n5. Melt 2 Tbsp butter in a large skillet over medium-high heat. Add crab cakes and cook until golden brown, about 3 minutes per side.\n6. Transfer to a platter. Season with Tabasco, to taste. Serve hot.
Wine Pairing: Light White (Sauvignon Blanc) — A light, crisp white wine such as Sauvignon Blanc.