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Parker House Crab Cakes

Parker House Crab Cakes recipe image
These Parker House Crab Cakes are a luxurious take on the classic seafood appetizer. Featuring sweet lump crab meat bound with heavy cream and fresh herbs, these cakes offer a delicate balance of textures. The savory crust is achieved by sautéing diced bell peppers, onions, shallots, and garlic, which are folded into the mixture for a burst of aromatic flavor. The cakes are then coated in a triple-layer breading of flour, egg, and cracker crumbs before being pan-fried to a perfect golden brown. Ideal for a sophisticated dinner party or a special weekend brunch, they deliver a rich, comforting richness that feels indulgent yet approachable. Serve with a wedge of lemon or a side of remoulade for the complete experience.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1152.4
Description
These Parker House Crab Cakes are a luxurious take on the classic seafood appetizer. Featuring sweet lump crab meat bound with heavy cream and fresh herbs, these cakes offer a delicate balance of textures. The savory crust is achieved by sautéing diced bell peppers, onions, shallots, and garlic, which are folded into the mixture for a burst of aromatic flavor. The cakes are then coated in a triple-layer breading of flour, egg, and cracker crumbs before being pan-fried to a perfect golden brown. Ideal for a sophisticated dinner party or a special weekend brunch, they deliver a rich, comforting richness that feels indulgent yet approachable. Serve with a wedge of lemon or a side of remoulade for the complete experience.
Ingredients
  • Lump crab meat
  • Bell pepper, diced
  • Bell pepper, diced
  • Onion, diced
  • Shallots, diced
  • Garlic, diced
  • Fresh basil, chopped
  • Fresh parsley, chopped
  • Cracker crumbs, unsalted
  • Heavy cream
  • Eggs, blended
Directions
  1. 1
    Heat 2 tablespoons of olive oil in a skillet over medium heat.
  2. 2
    Sauté the diced red and yellow bell peppers, onion, shallots, and garlic until soft and fragrant, about 5 minutes.
  3. 3
    Transfer the sautéed vegetables to a plate and allow them to cool completely.
  4. 4
    In a large mixing bowl, gently combine the lump crab meat, cooled vegetable mixture, chopped basil, and parsley.
  5. 5
    Add the heavy cream and approximately 1 cup of the cracker crumbs to the bowl.
  6. 6
    Mix thoroughly until the mixture is stiff enough to hold its shape when formed.
  7. 7
    Season the mixture with salt and black pepper to taste.
  8. 8
    Divide the mixture and shape it into oval cakes.
  9. 9
    Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with the remaining cracker crumbs.
  10. 10
    Dredge each crab cake first in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly in the cracker crumbs.
  11. 11
    Place the coated crab cakes on a baking sheet and refrigerate for 1 hour to firm up.
  12. 12
    Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat.
  13. 13
    Fry the crab cakes in batches until golden brown on both sides, about 2-3 minutes per side.
  14. 14
    Transfer cooked cakes to a paper towel-lined plate to drain briefly before serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1152.4kcal
% Daily Value *
Total Fat 56.0g87%
Saturated Fat 29.7g149%
Cholesterol 695.8mg232%
Sodium 1266.1mg53%
Total Carbohydrate 8.2g3%
Dietary Fiber 1.1g5%
Sugars 5.9g
Protein 85.0g170%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/parker-house-crab-cakes/