Lump Crab Cakes

90 Min.
15 Min.
6
Ingredients
1
pound lump crabmeat, drained and picked for shells
1 pound lump crabmeat, drained and picked for shells
2
tablespoons unsalted butter
2 tablespoons unsalted butter
¼
cup minced shallots
¼ cup minced shallots
1
teaspoon minced garlic
1 teaspoon minced garlic
1
teaspoon Better Than Bouillon® Roasted Garlic Base
1 teaspoon Better Than Bouillon® Roasted Garlic Base
1
teaspoon Better Than Bouillon® Lobster Base
1 teaspoon Better Than Bouillon® Lobster Base
3
tablespoons heavy cream
3 tablespoons heavy cream
¼
teaspoon cayenne pepper
¼ teaspoon cayenne pepper
2
tablespoons panko breadcrumbs
2 tablespoons panko breadcrumbs
¼
cup minced chives
¼ cup minced chives
¼
cup olive oil
¼ cup olive oil
Directions
  1. Melt the butter over medium-high heat in a small saucepan. Add the shallots to the pan and cook for 1-2 minutes. Add the garlic, Roasted Garlic Base, Lobster Base, heavy cream, and cayenne pepper to the pan. Stir until combined; cook until the sauce has thickened, 1-2 minutes. Remove the pan from the heat and add the panko breadcrumbs, stir until combined. Let the mixture cool.
  2. Place the crabmeat and chives into a large bowl. Add the cream mixture to the bowl and using your hands lightly toss to combine; try not to break up the crabmeat.
  3. Scoop 2 tablespoons of the crab mixture, using your hands, pack the cake tightly and flatten into a patty. Place each cake onto a parchment lined baking sheet. Repeat with the remaining mixture.
  4. Cover and chill in the refrigerator for an hour or up to 24 hours.
  5. Add the oil to a large sauté pan over medium-high heat. Carefully add 3-4 crab cakes to the pan and cook for 1-2 minutes per side. Repeat with the remaining crab cakes. Serve immediately.
Try this dish with the Lemon Butter Sauce.

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