Crab Cake
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The binder of mayonnaise, Dijon mustard, egg, and breadcrumbs is kept just strong enough to hold the crab together, so big lumps of meat still show in every bite.
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Lemon juice and parsley add freshness next to the sweet crabmeat. Every extra stir breaks down the crab, so the mixing stops with a few folds, the moment the mixture barely holds. Chilling the shaped patties for 30 minutes firms them up so they survive the flip. Fried in butter, they come out with a crisp shell and a warm, tender center.
Ingredients
Instructions
- 1
Drain 250 g crab meat in a sieve, then gently press it with paper towels until the surface feels dry.
Keep the larger flakes intact, because excess moisture and broken pieces make the cakes loose and harder to sear.
- 2
In a bowl, whisk 3 ts mayonnaise, 1 ts Dijon mustard, and 1 egg until even.
Stir in 40 g breadcrumbs, 5 g parsley, and the juice from the lemon half so the binder is moist but not runny.
- 3
Add the crab meat and fold from the bottom with a spatula only 6 to 8 times.
Stop when the mixture just holds together and visible crab flakes remain, instead of stirring until it becomes a paste.
- 4
Shape the mixture into patties of the same thickness, pressing the edges lightly so cracks do not open during cooking.
Place them on a plate and refrigerate for 30 minutes so they firm enough to flip cleanly.
- 5
Preheat a skillet over medium heat and melt 30 g butter.
When the foaming settles, add the patties and cook the first side for about 4 minutes, checking that the edges turn golden before moving them.
- 6
Turn each cake once with a wide spatula and cook the second side for 3 to 4 minutes.
When the outside is crisp and the center feels hot, rest them for 1 minute so they hold together before serving.
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