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Friday, June 24, 2016

lemon shallot crab cakes

How to make lemon shallot crab cakes recipe - Fresh crabs, fished from the Chesapeake Bay, are traditionally used to make these famous Maryland crab cakes.


PREP TIME 15 mins, COOK TIME 6–10 mins

10oz (300g) cooked white and
brown crabmeat (to extract
crabmeat from shell)
1 egg
2⁄3 cup crushed crackers or dried breadcrumbs
juice of 1 lemon, plus extra
to serve
zest of 2 lemons
salt and freshly ground
black pepper
1 shallot, finely chopped
2 garlic cloves, crushed
peanut or sunflower oil, for frying

For the aïoli:
1 cup mayonnaise
juice of 1 lemon
bunch of scallions,
finely chopped
1 garlic clove, crushed

1 Rinse and pick over the crabmeat, removing any pieces of shell, then drain well. In a bowl, mix together the crab, egg, crackers, lemon juice and zest, and season to taste. Add the shallot and garlic, and mix well.

2 Take a quarter of the mixture and form a cake 3in (7.5cm) in diameter and set aside on a plate. Repeat to make 3 more cakes.

3 Pour the oil into a large, heavy-based frying pan to a depth of at least 1in (2.5cm). Heat the oil to 375ºF (190ºC), and fry the cakes for 3–5 minutes on each side, or until golden.

4 Meanwhile, make the aïoli. Mix together the mayonnaise, lemon juice, scallions, and garlic in a bowl. Season to taste. Serve the crab cakes hot with the aïoli and a squeeze of lemon.

Add a finely chopped jalapeño or other mild green chile to step 1 for a spicy twist.

lemon shallot crab cakes recipe
lemon shallot crab cakes
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