Crab Cakes
A community recipe by Wendy HortonNot tested or verified by Nigella.com
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Preheat the oven to 170C/325F/Gas 3. Put the crackers into a plastic bag and crush into fine crumbs with a rolling pin. Put the crab-meat into a bowl with the parsley and add just enough of the cracker crumbs to absorb any moisture from the crab. You may not need them all. Break the egg into a small bowl and whisk in the mayonnaise, mustard, lemon juice, Worcestershire sauce and some seasoning. Fold this mixture into the crab meat but try not to break up the lumps of crab too much. Shape the mixture into eight 7.5cm/3in patties, put them on a plate, cover with cling-film and chill for at least 1 hour. Heat the clarified butter in a large frying pan. Add the crab cakes in batches and cook over a medium heat for 2-3 minutes on each side, until crisp and richly golden. Keep warm in the oven while you cook the remainder. Meanwhile, for the sauce, boil the vinegar in a small pan until reduced to about 2 tablepsoons. Add the clarified butter, diced tomato, chopped tarragon and some salt and pepper to taste and gently warm through. Serve the crab cakes immediately, with the sauce!
Preheat the oven to 170C/325F/Gas 3. Put the crackers into a plastic bag and crush into fine crumbs with a rolling pin. Put the crab-meat into a bowl with the parsley and add just enough of the cracker crumbs to absorb any moisture from the crab. You may not need them all. Break the egg into a small bowl and whisk in the mayonnaise, mustard, lemon juice, Worcestershire sauce and some seasoning. Fold this mixture into the crab meat but try not to break up the lumps of crab too much. Shape the mixture into eight 7.5cm/3in patties, put them on a plate, cover with cling-film and chill for at least 1 hour. Heat the clarified butter in a large frying pan. Add the crab cakes in batches and cook over a medium heat for 2-3 minutes on each side, until crisp and richly golden. Keep warm in the oven while you cook the remainder. Meanwhile, for the sauce, boil the vinegar in a small pan until reduced to about 2 tablepsoons. Add the clarified butter, diced tomato, chopped tarragon and some salt and pepper to taste and gently warm through. Serve the crab cakes immediately, with the sauce!
Introduction
I like to serve these crab cakes as a starter or a main course accompanied by mashed potato and a mixed green salad.
Preparation time 1-2 hours
Cooking time 10 to 30 mins
I like to serve these crab cakes as a starter or a main course accompanied by mashed potato and a mixed green salad.
Preparation time 1-2 hours
Cooking time 10 to 30 mins
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8
Metric
U.S.
For the Crab Cakes
- 40 grams cream crackers
- 450 grams white crab meat (fresh)
- 2 tablespoons chopped fresh parsley
- 1 egg (beaten)
- 2 tablespoons mayonnaise
- 1 tablespoon English mustard powder
- 1 tablespoon lemon juice
- 1 dash Worcestershire sauce
- 4 tablespoons clarified butter
- salt
- freshly ground pepper
For the Tarragon and Butter Sauce
- 55 millilitres white wine vinegar
- 4 tablespoons clarified butter
- 1 plum tomatoes (seeded and diced)
- 1 tablespoon fresh tarragon (chopped)
For the Crab Cakes
- 1⅖ ounces cream crackers
- 15⅞ ounces white crab meat (fresh)
- 2 tablespoons chopped fresh parsley
- 1 egg (beaten)
- 2 tablespoons mayonnaise
- 1 tablespoon English mustard powder
- 1 tablespoon lemon juice
- 1 dash Worcestershire sauce
- 4 tablespoons clarified butter
- salt
- freshly ground pepper
For the Tarragon and Butter Sauce
- 2 fluid ounces white wine vinegar
- 4 tablespoons clarified butter
- 1 plum tomatoes (seeded and diced)
- 1 tablespoon fresh tarragon (chopped)
Method
Crab Cakes is a community recipe submitted by Wendy Horton and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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