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Creamy Crab Cakes

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Ingredients

Adjust Servings:
1 egg yolk
1 tablespoon cider vinegar
1 tablespoon dijon mustard
1 tablespoon diced red bell pepper
1 tablespoon diced yellow onion
3 tablespoons chopped fresh parsley
1 teaspoon tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb crabmeat
4 cups bread, crumbs

Nutritional information

459.8
Calories
279 g
Calories From Fat
31.1 g
Total Fat
11.8 g
Saturated Fat
131.7 mg
Cholesterol
1357.6 mg
Sodium
19.6 g
Carbs
1.3 g
Dietary Fiber
1.9 g
Sugars
24.9 g
Protein
221g
Serving Size

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Creamy Crab Cakes

Features:
    Cuisine:

    These were good crab cakes but not creamy. My husband wanted creamy crab cakes in the worst way. He found this recipe himself and I tried it for a special occasion. While the crab cakes were good, mine did not turn out creamy at all. I followed the instructions almost to the letter but my "thin mayonaise" mixture was very liquid. I had a hard time forming the cakes without them falling apart. I found it difficult to drege them in bread crumbs without them falling apart. I had extra liquid which I poured over the cakes and it was absorbed after chilling for several hours. I had no doubt that I was not going to be able to fry these without them breaking apart so, as other recipes suggested, I baked them for 10 minutes at 400 degrees and then broiled them for 5 minutes. I was pleased by how crispy the bread crumb coating turned out. (I had used panko crumbs.) While these were spicy and tasty, they were just not what I was hoping for, which was a crusty crab cake with a soft creamy center.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Creamy Crab Cakes, This is a lighter and creamier version They are soft and need at least an hour chilling time before pan frying , These were good crab cakes but not creamy My husband wanted creamy crab cakes in the worst way He found this recipe himself and I tried it for a special occasion While the crab cakes were good, mine did not turn out creamy at all I followed the instructions almost to the letter but my thin mayonaise mixture was very liquid I had a hard time forming the cakes without them falling apart I found it difficult to drege them in bread crumbs without them falling apart I had extra liquid which I poured over the cakes and it was absorbed after chilling for several hours I had no doubt that I was not going to be able to fry these without them breaking apart so, as other recipes suggested, I baked them for 10 minutes at 400 degrees and then broiled them for 5 minutes I was pleased by how crispy the bread crumb coating turned out (I had used panko crumbs ) While these were spicy and tasty, they were just not what I was hoping for, which was a crusty crab cake with a soft creamy center


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    Steps

    1
    Done

    In a Food Processor, Combine the Egg Yolk, Vinegar, Mustard, Bell Pepper, Onion, 2 Tspon Parsley, Tabasco, Paprika, Thyme, Salt and Pepper.

    2
    Done

    Slowly Add the Oil Until the Mixture Emulsifies and Forms a Thin Mayonnaise.

    3
    Done

    Transfer the Mixture to a Bowl and Stir in the Sour Cream.

    4
    Done

    Stir in the Crabmeat, Gently to Prevent from Breaking the Lumps.

    5
    Done

    Form 8 Patties, 3 Inches Wide by 3/4 Inch Thick.

    6
    Done

    Put the Bread Crumps in a Shallow Plate and Mix in the 3 Tbsp of Parsley.

    7
    Done

    Lightl Dredge the Patties on Both Sides in the Bread Crmbs.

    8
    Done

    Cover the Crab Cakes With Plastic Wrap and Chill For at Least One Hour or Longer.

    9
    Done

    Heat a Skillet With Butter Over Low to Medium Heat.

    10
    Done

    Add the Crab Cakes, Fry For About 4 Minutes Perside or Until Golden Brown.

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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