Recipe courtesy of Tyler Florence
Print
The Ultimate Crab Cakes
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Extra-virgin olive oil
  • 1 onion, finely minced
  • 4 garlic cloves, finely minced
  • 1 1/2 pounds jumbo lump crabmeat
  • 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
  • 2 tablespoons mayonnaise, plus more if needed 
  • 1 large egg white
  • 1/2 lime, juiced
  • 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
  • Kosher salt and freshly cracked black pepper 
  • Kosher salt and freshly cracked black pepper
  • 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
  • Lemon wedges, for garnish
Garlic Aioli with Celery Root:
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon celery seed
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
  • 2 tablespoons freshly chopped chives

Directions

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them. 

Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. 

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.

Garlic Aioli with Celery Root:

Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. 

Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary. 

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Peach Crumb Coffee Cake

Recipe courtesy of The Lodge Company

Beehive Cake

Recipe courtesy of Zoë François

Almond Meringue Cake with Peaches

Recipe courtesy of Laura Calder

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Recipe courtesy of Bobby Flay

Chocolate Peanut Butter and Banana Icebox Cake

Recipe courtesy of Kelsey Nixon

Pineapple Upside Down Cake

Recipe courtesy of Cooking Channel

Ricotta Orange Pound Cake with Strawberries

Recipe courtesy of Giada De Laurentiis

Green Goddess Crab Tapas

Recipe courtesy of Kelsey Nixon

So Much Pretty Food Here