Crab Cakes
Submitted by DReneeK
Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.
YIELD
8 servingsPREP
120 minCOOK
15 minREADY
140 minPulling jumbo lump crab meat through a cream-sauce binder takes these cakes well beyond the usual breadcrumb-heavy diner version. The béchamel goes in cold so the crab stays in big, sweet flakes instead of getting mashed into paste. Dijon, horseradish, and capers sharpen the richness, while a pinch of cayenne pushes everything forward.
The chill step is doing real work here. Thirty minutes in the fridge sets the binder so the cakes hold without packing them tight. After breading, a second hour-long chill keeps the crust from sloughing off in the pan. Skip either rest and you’ll be scraping crab out of hot oil.
Half an inch of oil over moderate heat gives the cakes a real crust without sealing them too fast. They’re done when both sides are deep golden brown and the centers are hot through, about six minutes total.
Chef Tips
- Pick over the crab twice for shell shards; nothing kills the texture faster
- Use a light touch when shaping; loose cakes fry up fluffier than packed ones
- Test oil temp with a breadcrumb, it should sizzle steadily, not violently
- Drain on a rack rather than paper towels so the bottoms stay crisp
Variations
- Swap the horseradish for grated fresh ginger and a squeeze of lime for a brighter take
- Sub panko for the breadcrumbs for extra crackle
- Serve over a bed of slaw with a chipotle aioli for a Gulf Coast spin
Ingredients
Directions
Place the crabmeat in a mixing bowl and set aside.
Melt the butter in a saucepan. Whisk in the flour and cook several minutes, stirring all the while. Turn off the heat slowly whisk in the half-and-half. Return the pan to the heat and whisk constantly until thick. Remove from the heat.
Whisk in the egg yolk, mustard, horseradish, capers, salt, black pepper, and cayenne pepper. Let the mixture cool for several minutes. Pour the cream mixture over the crabmeat and gently mix together.
Cover the mixture and chill in the refrigerator for at least 30 minutes before forming the cakes.
To prepare the coating:
Combine the eggs and milk in a bowl and beat until well mixed. Place the flour and bread crumbs in separate bowls. Form the crab mixture into 8 cakes about 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, but still hold their shape.
Dust each cake lightly in flour, dip in the egg-milk mixture, and then coat well with bread crumbs. Chill at least 1 hour before frying.
In a large, heavy skillet, pour in oil until it reaches a depth of ½ inch. Add the cakes and panfry, turning several times, until golden brown, about 6 minutes total cooking time. Serve at once.
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