Equipment
Ingredients
Crab Mixture
- 450 g crab meat, picked through for shells
- 1 egg
- 15 g dijon mustard
- 1 g salt
- 1 g black pepper, freshly ground
- 16 g all-purpose flour
Cooking and Dredging
- 8 g all-purpose flour, for dredging
- 30 ml extra-virgin olive oil
- 60 g unsalted butter
Garnish
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
In a mixing bowl, combine the crab meat, egg, dijon mustard, salt, black pepper, and 16g of flour. Mix gently by hand to avoid breaking the crab lumps.
Place the bowl in the freezer for 5 minutes to slightly stiffen the mixture.
Divide the mixture into four equal portions and shape them into uniform circular patties.
Place the patties on a plate lined with plastic wrap. Cover with more plastic wrap and refrigerate for 30 minutes to firm up.
Add the olive oil and butter to a 12-inch skillet. Heat over medium heat until the butter melts and the foam subsides.
Place 8g of flour in a shallow dish. Lightly coat each chilled patty in the flour and tap off the excess.
Increase the heat to medium-high. Fry the cakes for 5 to 8 minutes per side until golden brown and the internal temperature reaches 74°C/165°F.
Transfer the hot crab cakes to plates and serve immediately with lemon wedges.
Chef's Notes
- Use high-quality lump crab meat for the best texture and flavor. Avoid canned crab if possible, as fresh or frozen (thawed) is superior.
- Handle the crab mixture gently when forming the patties. Overmixing or pressing too hard can break up the delicate crab lumps, resulting in a mushy texture.
- Chilling the crab cakes is crucial for them to hold their shape during cooking. Don't skip the chilling steps, especially the longer 30-minute rest.
- Don't overcrowd the pan when frying. Cook in batches if necessary to ensure each crab cake gets a good sear and cooks evenly without steaming.
- Serve immediately after cooking for the best crisp exterior and warm, tender interior.
Storage
Refrigerator: 2 days — Store in an airtight container.
Freezer: 1 month — Freeze uncooked patties individually wrapped.
Reheating: Reheat in a skillet over medium heat until the internal temperature reaches 74°C/165°F.
