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.
Servings 16 crab cakes
Ingredients
Crab Cakes
- 2 large eggs, slightly beaten
- 3 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
- 1 cup whole wheat panko (Japanese breadcrumbs)
- Kosher salt and black ground pepper
- 4 tablespoons olive 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
*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.