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Sunday Brunch: Crab Cakes with Lemon Mayonniase
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)
About This Recipe
| Yield: | 4 |
| Active time: | 10 minutes |
| Total time: | 35 minutes |
Ingredients
- 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
Procedures
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1
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.
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2
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.
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