- 1 pound crab meat, lump and claw
- 2 egg yolks
- 1 tablespoon finely chopped shallot
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped dill
- 1 teaspoon lemon zest
- 1/2 teaspoon hot sauce
- 1/4 teaspoon paprika
- 1/3 cup olive oil
Place the crab in a thin dishtowel and give it a few hard squeezes to release excess liquid.
Whisk the egg yolks and add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab. The mixture is not going to look like it will hold together but it will.
To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon scoop 2 generous tablespoons of crab into the cookie cutter.
Press the crab down very firmly with your fingers. Gently lift the cookie cutter.
Using this method, you should be able to make at least a dozen crab cakes. Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.
Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are brown and crispy.
Use a spatula to scoop the cakes out the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle.
NOTE: the most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking.
Top with Walden Farms Seafood Sauce! Add more horeradish for a kick!