Easy Crab Cakes

Music: Chopin – Nocturnes In B Flat Minor, Op. 9/1 – Larghetto

Le Gigot, one of our favorite restaurants, serves the best crab cakes in NYC.  It’s nearly impossible to replicate their recipe (they don’t use breadcrumbs and I suspect a lot of butter goes into the recipe to bind it together) but we’ve certainly tried.  James has made this version of crab cakes since for as long as I can remember (there are breadcrumbs, however).  They are really easy and very enjoyable.  We pair them with a mustard sauce.

For the Crab Cakes:

2lbs lump crab meat
1 cup bread crumbs ( I used half panko half flavored Italian)
Tsp salt
Tsp freshly ground black pepper
1 tbls Worcester sauce
3 eggs slightly beaten
Chopped parsley about 3-4 tbls
  • Preheat oven to 350 degrees.
  • Combine everything in a large bowl and mix gently so as not to separate too much of the crab meat.

  • Form into patties about 2 inches across and slightly flattened.
  • Fry in 1 tbls butter and 1 tbls canola oil about 2-3 minutes each side or until golden brown and crispy.
  • Bake in the oven for ten minutes to heat through.
  • Serve on a bed of fresh greens with mustard sauce

Mustard Sauce:

Approx. ¾-1 cup heavy cream
3 tbls whole grain mustard
4 tbls chopped fresh tarragon
  • In a small sauce pan heat heavy cream and add mustard and tarragon.
  • Cook on low heat for about 10 to 12 minutes or until thickened and reduced by half.
  • Drizzle over warm crab cakes and salad.

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6 Comments

Filed under Appetizer, Fish, Greens, Recipes, Sauces

6 responses to “Easy Crab Cakes

  1. ciel

    Simple is always best and these look delicious. I would add some Old Bay seasoning and still use even less bread crumbs -not panko because it is too fine, perhaps 1/2 – 3/4 c of freshly toasted sourdough and just a dash of cream.

  2. reyna

    mmmmmm……these were so good!!

  3. I’m definitely going to make these!! so summery… wonderful.

  4. Monica

    I was looking for a crab cake recipe, guess I found it!

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