Jumbo Lump Crab Cakes with White Wine Meyer Lemon Sauce
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.
Course Appetizer, Dinner, Lunch, Sauce
Keyword appetizer, crab cakes, light dinner, white wine sauce
Prep Time 30minutes
Cook Time 10minutes
Chill Time 12hours
Servings 16crab cakes
Author Kim Peterson
2large eggs, slightly beaten
1tablespoonwhole grain or creole mustard
1Meyer lemon, zest and juice
¼cupgreen onions, thinly sliced
1 4-ouncejar roasted red peppers, drained, chopped
1tablespoonfresh dill, minced, plus extra for garnish
1tablespoonfresh tarragon, minced, plus extra for garnish
1tablespoonfresh thyme, minced, plus extra for garnish
1poundjumbo lump crabmeat, go through and remove any cartilage
1cupwhole wheat panko (Japanese breadcrumbs)
Kosher salt and black ground pepper
4tablespoonsolive oil, divided
Freshly chopped chives and Meyer lemon wedges, for garnish
1 ½cupsChardonnay or other dry white wine
1Meyer lemon, zest and juice
Freshly chopped chives
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!
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.
*To freeze uncooked and already cooked 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. Uncooked crab cakes will last for up to 3 months. Defrost the crab cakes in the refrigerator overnight before cooking. Cooked crab cakes will last about 4 months.
Give it Some Thyme - Jumbo Lump Crab Cakes with White Wine Meyer Lemon Sauce