Jumbo Lump Crab Cakes (little filler)
These succulent crab cakes feature unbroken hunks of crabmeat and are full of zesty flavor and fresh herbs. Served with a silky, luscious citrusy sauce puts them over the top.
Servings 14 crab cakes
Calories 103kcal
Equipment
Ingredients
Crab Cakes
- 1 large egg , slightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain or creole mustard
- 1 Meyer lemon, zest and juice
- ¼ cup green onions, thinly sliced
- 1 4- ounce jar roasted red peppers , drained, chopped
- 1 tablespoon fresh dill , minced, plus extra for garnish
- 1 tablespoon fresh tarragon , minced, plus extra for garnish
- 1 tablespoon fresh thyme , minced, plus extra for garnish
- 1 pound jumbo lump crabmeat , go through and remove any cartilage
- ⅔ cup whole wheat panko (Japanese breadcrumbs)
- Kosher salt and black ground pepper
- 4 tablespoons canola, olive or avocado oil , divided
- Freshly chopped chives and Meyer lemon wedges, for garnish
Sauce
- 1 ½ cups Chardonnay or other dry white wine
- ¼ cup chopped shallots
- ¾ cup whipping cream
- 1 Meyer lemon , zest and juice
- Freshly chopped chives
Instructions
Crab Cakes
- Line a large, rimmed baking sheet with parchment paper.
- Whisk first 5 ingredients together in a large bowl.
- Stir in green onion, roasted peppers, dill, tarragon and thyme. Season mixture with salt and pepper.
- Gently mix in crabmeat and panko, breaking up large pieces of crabmeat slightly. Let stand 10 minutes.
- Form crab mixture into sixteen 2-inch-diameter patties, using about ¼ cup for each.
- Cover patties with parchment paper and chill at least 2 hours and up to 1 day.
- Heat 2 tablespoons oil in a heavy large skillet over medium-high heat.
- Working in batches, cook the crab cakes until golden brown, about 3 minutes on each side. Add more olive oil as needed.
- Transfer crab cakes to paper-towel-lined plate to drain excess oil.
- Serve crab cakes with warm sauce and garnish with herb sprigs and chives. Enjoy!
Sauce
- While the crab cakes are chilling, you can make the sauce. Boil wine and shallots in heavy medium saucepan until mixture is reduced to ¾ cup, about 10 minutes.
- Add cream, reduce heat to medium and simmer until reduced to sauce consistency, about 20 minutes.
- Stir in Meyer lemon zest and juice. Season to taste with salt and pepper. Makes about 1 cup.
- Sauce can be made 1 day ahead. Press plastic wrap on the surface to prevent a skin from forming. Cover and chill. Rewarm over medium-low heat before serving.
Notes
- Store any leftovers in an airtight container and refrigerate up to 5 days.
- To Freeze uncooked and already cooked/cooled crab cakes, just place them on a parchment-lined baking sheet and freeze until firm, about 2 hours. Wrap each cake in plastic wrap and pop into a freezer bag. They'll last in the freezer up to 3 months.
- To Reheat uncooked crab cakes, thaw completely and follow cooking instructions above. For cooked crab cakes, thaw and reheat in a 375 degree F oven for 10-12 minutes. To reheat frozen crab cakes, bake at same temperature for 20-25 minutes until heated through. They shouldn't fall apart in the oven since they were already pan-seared.
Nutrition
Serving: 1crab cake | Calories: 103kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Cholesterol: 24mg | Sodium: 255mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 8mg | Calcium: 38mg