Jason's Best Crab Cakes Ever
Published August 18, 2001
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
1 cup finely chopped scallions (including some green stem)
½ cup finely chopped jalapeño pepper
¾ cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil
Nutritional analysis per serving
5 grams carbs; 151 milligrams cholesterol; 277 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 22 grams fat; 1 gram fiber; 475 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 1 ½ sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
- Step 2
Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
- Step 3
When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.
Private Notes
Comments
Try with Blue Star super lump pasteurized crabmeat
Prepared with Marge. Use cast iron frying pan
We liked the crab flavor and the nice brown crust. The patties are very fragile and it's the butter holding them together. If your crab meat is very cold, the scallion mixture (melted butter) will instantly harden into clumps when added to the crab meat and then there's nothing for the crab meat to "fuse" with.