Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Crab cakes are simple to bring together and make a great last minute brunch because most of the items you can keep in your pantry. This recipe is for very simple crab cakes, but a few great additions would be any fresh herbs you've got in the garden, capers, or even bits of smoked salmon. A dry white wine would be the prefect thing to round out this simple brunch.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 4 x 2.25 ounce cans of lump crab meat
- 3/4 cup breadcrumbs, divided
- 2 eggs, beaten
- 2 shallots, minced
- kosher salt and cracked black pepper
- 1 egg yolk
- 1/2 cup vegetable oil
- 1 tablespoon lemon juice
Preheat oven to 425°F. Combine lump crab meat, 1/2 cup breadcrumbs, egg, shallot and season with salt and pepper then mix until well combined. Divide mixture into 8 equally sized portions and coat with remaining breadcrumbs. Grease a baking sheet, place crab cakes on tray, and place in oven for 15 minutes or until crab cakes are set.
Whisk the egg yolk until lighter in color. Gradually mix in oil a little bit at a time until all the oil is added and an emulsion is formed. Whisk in lemon juice and season with salt and pepper. Serve crab cakes with a dollop of mayonnaise and some lightly dressed salad.