Charleston Herb-Filled Crab Cakes

Charleston Crab Cakes

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp prepared horseradish, drained
  • 1 Tbsp chopped fresh mint leaves
  • 1 Tbsp chopped fresh tarragon leaves
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp chopped fresh Italian parsley leaves
  • 1 1/2 tsp chopped fresh rosemary leaves
  • 1 Tbsp grated lemon zest
  • 1 Tbsp grated orange zest
  • Kosher salt and freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1 pound crabmeat, jumbo lump backfin preferred, picked over for shells and cartilage
  • 2 Tbsp canola oil
  • 2 Tbsp unsalted butter
  • lemon wedges (optional)
  • Tartar sauce (optional)
  1. Mix the mayonnaise, sour cream, mustard, horseradish, herbs, and zests together in a medium-size mixing bowl. Season with salt and pepper. Add the eggs and bread crumbs and mix until the crumbs are moist. Fold in the crabmeat gently.  Cover and refrigerate for 30 minutes.
  2. Form the mixture into 8 to 10 cakes, about 1/3 cup each. Place on a baking sheet lined with waxed paper, cover and refrigerate for at least 2 hours or up to overnight.
  3. Preheat oven to 300° F.
  4. Heat the oil and butter together in a large saute pan or cast iron skillet over medium high heat. When the butter stops foaming, add half the crab cakes and cook until golden brown, about 4 minutes per side. Drain on paper towels or brown paper bags. (Draining on bags will give you a crisper crust.) Transfer to an ovenproof plate and keep warm in the oven while you cook the remaining crab cakes. Serve with lemon wedges and tartar sauce, if desired.

Crazy for CrabYield: 8-10 cakes

From: Crazy for Crab by Fred Thompson

Katie: I got to pick the recipe from the crab cookbook this time! Gray loves crab, which is why we got this cookbook in the first place, and he usually picks the recipe. However, we decided to switch it up, and I picked these delicious crab cakes. They were not very difficult to make, but it did take some time to chop all the herbs that went into these. I really liked the flavor that came from all the herbs and the zest from the orange and lemon. I would likely make these again, but not if I had a lot of other things going on in the kitchen. You really have to pay attention to this dish, so you can’t really work on other things. Awesome recipe! Enjoy!

Gray: These were delicious and the crabmeat really makes a difference in the flavor.  We used top quality jumbo lump, and it was exceptional.  I usually use some that isn’t so fancy, but the result was great.  The herbs gave a very bright and unique flavor, without overpowering the crab.  You could make these as mini crab cakes and serve as an appetizer or hors d’oeuvres, too. If you want to make a showstopper of a dish, this is it.

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This entry was posted in Appetizers, Main Dishes, Seafood, Weekly Recipes and tagged , , , , , . Bookmark the permalink.

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