These classic pan-fried crab cakes celebrate the sweet, delicate flavor of fresh lump crabmeat, bound lightly with egg and mayo and seasoned with a warm blend of curry, paprika, and cayenne. The result is a tender interior encased in a beautifully crisp, golden crust. They are elevated by a luxurious pan sauce made with charred bell peppers, shallots, thyme, and emulsified butter, adding a savory depth and slight heat that cuts through the richness. Perfect for a special weeknight dinner or an elegant appetizer spread, these crab cakes are a timeless seafood favorite that brings the taste of the coast to your table.
Crabcakes
Description
These classic pan-fried crab cakes celebrate the sweet, delicate flavor of fresh lump crabmeat, bound lightly with egg and mayo and seasoned with a warm blend of curry, paprika, and cayenne. The result is a tender interior encased in a beautifully crisp, golden crust. They are elevated by a luxurious pan sauce made with charred bell peppers, shallots, thyme, and emulsified butter, adding a savory depth and slight heat that cuts through the richness. Perfect for a special weeknight dinner or an elegant appetizer spread, these crab cakes are a timeless seafood favorite that brings the taste of the coast to your table.Ingredients
Directions
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For the crab cakes: In a medium bowl, combine the beaten egg, mayonnaise, curry powder, hot pepper sauce, Worcestershire sauce, lemon juice, ground cloves, cayenne pepper, paprika, dry mustard, salt, and pepper.
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Gently fold in the lump crabmeat. Add bread crumbs gradually, just enough to absorb excess moisture and help the mixture hold together. Do not overmix.
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Form the mixture into 6 patties. Place them on wax paper, uncovered, and let them rest for 15 to 20 minutes to dry slightly and firm up.
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While the cakes rest, prepare the sauce. Place the seeded, deveined red and yellow bell pepper sections and jalapeno under the broiler until charred black. Discard the skin, dice the peppers small, and set aside.
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In a large skillet, heat 1 tablespoon of butter over medium heat. Sauté the mushrooms, shallots, and thyme sprig for about 2 minutes until softened.
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Add the white wine, vinegar, and chicken stock. Cook over high heat, reducing the liquids by half (about 10 minutes).
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Add the heavy cream and reduce again by half (about 5 minutes).
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Over low heat, whisk in the remaining cold diced butter, piece by piece, to create a smooth emulsion.
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Strain the sauce into a bowl. Season to taste with lemon juice, salt, and pepper. Fold in the diced peppers. Keep warm.
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Heat corn or peanut oil in a large skillet over medium heat. Add the crab cake patties and sauté until golden brown on the first side.
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Turn the patties and brown on the second side. Serve immediately with the warm bell pepper butter sauce.
Note
Use fresh lump crabmeat for the best texture and flavor. Pick through the meat to remove any shells or cartilage.
The resting time for the patties is crucial; it helps them hold together during frying.
For the sauce, ensure the butter is cold when emulsifying to prevent breaking.
Serve with lemon wedges and a side of mixed greens or roasted asparagus.
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven.
