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The Washington Post

Summer Crab Cakes

Summer Crab Cakes 5.000

Deb Lindsey for The Washington Post

Jul 4, 2012

This recipe uses the less expensive backfin crabmeat, and the simple nature of the binding ingredients enables the pure, sweet flavor of the crab to shine.

Backfin crabmeat creates cakes with a tighter composition due to the smaller pieces of crab. You can splurge on jumbo lump crabmeat, which will make spectacular cakes.

Make Ahead: The uncooked crabcakes need to be refrigerated (to set up) for at least 2 hours and up to 4 hours.


Servings: 5 large crab cakes
Ingredients
  • 1 pound backfin crabmeat, picked over to remove cartilage
  • 3/4 cup fresh white bread crumbs
  • 5 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 3 tablespoons chopped parsley, preferably flat-leaf
  • 1 large egg, plus 1 large egg yolk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour

Directions

Combine the crabmeat and bread crumbs in a large mixing bowl. Toss lightly.

Thoroughly combine the mayonnaise, mustard, parsley, whole egg, egg yolk, salt and pepper in a medium bowl. Add the mayonnaise mixture to the crabmeat mixture and mix to combine.

Form the crabmeat mixture into 5 equal-size cakes. Place on a baking sheet or flat plate, cover loosely with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

To pan-fry the crab cakes, heat the oil and butter in a large skillet over medium heat. Line a plate with paper towels.

Remove the plastic wrap from the crab cakes. Sift about half of the flour over the crab cakes, lightly dusting each one. Carefully place each crab cake floured side down in the skillet and cook until golden on the underside, about 4 minutes. While the cakes are cooking, sift flour over each one. Use a spatula to gently turn the crab cakes over; cook for 4 minutes.

Transfer the crab cakes to the paper towel-covered plate to drain. Serve hot, with lemon wedges if desired.


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Recipe Source

From Lisa Yockelson, author of "Baking Style: Art, Craft, Recipes" (Wiley, 2011).

Tested by Jim Webster.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per crab cake: 300


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 5g 25%

Cholesterol: 185mg 62%

Sodium: 630mg 26%

Total Carbohydrates: 7g 2%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 21g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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