Crispy Christmas Crab Cakes Recipe
Make Crispy Christmas Crab Cakes Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Snowdrift at Adrift — Crab Cake Mix
Snowdrift at Adrift — Breading & Frying
Snowdrift at Adrift — Herb-Lemon Cream (Sauce)
Snowdrift at Adrift — Garnish & Serving
Method
Snowdrift at Adrift — Crab Cake Mix
- 1
Prepare crab and aromatics
Inspect the lump crabmeat and pick out any shells. Gently break up any very large lumps so you still have generous pieces. In a large bowl combine the mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, Old Bay, sea salt, black pepper, minced chives, minced parsley, diced red bell pepper and diced celery. Stir until evenly combined.
- 2
Fold in crab and breadcrumbs
Gently fold the crabmeat into the dressing mixture using a rubber spatula to avoid breaking up the lumps; add 2 cups of the breadcrumbs and fold until the mixture holds together but still looks light and not gummy. If the mixture seems too wet, add more breadcrumbs a tablespoon at a time (up to the remaining 1 cup). The final texture should hold its shape when gently pressed.
- 3
Form cakes
Divide the mixture into 8 portions (about 3.5–4 oz each) and form into compact patties roughly 3 inches across and 3/4 inch thick. Place formed cakes on a tray and chill in the refrigerator for at least 30 minutes to firm up (up to 2 hours). Chilling helps them hold together during frying.
Snowdrift at Adrift — Breading & Frying
- 4
Set up dredging station
Place the 1/2 cup flour in a shallow dish and season with a pinch of salt. Beat the additional large egg in a second shallow dish. Spread 1 cup panko in a third shallow dish for final crisping.
- 5
Dredge the chilled cakes
Remove the chilled crab cakes from the refrigerator. Lightly dust each cake with flour, shaking off excess. Dip into the beaten egg, then press gently into the panko so a thin even crust adheres. Place coated cakes on a plate and let rest 5 minutes so the coating adheres.
- 6
Pan-fry until golden
Heat a large skillet over medium heat. Add the neutral oil and when it shimmers add the butter (if using). Carefully add 3–4 crab cakes to the skillet, leaving space between them. Fry 3–4 minutes per side, adjusting heat as needed so they become deep golden brown and crisp without burning. Use a thin spatula to flip gently. Transfer cooked cakes to a wire rack set over a sheet pan to keep crisp while you fry the remaining cakes in batches. Total frying time per batch will be about 6–8 minutes.
- 7
Finish in oven (optional)
If making a large batch, preheat oven to 200°F (95°C) and keep finished cakes in the oven to stay warm and crisp until serving.
Snowdrift at Adrift — Herb-Lemon Cream (Sauce)
- 8
Make the sauce
While cakes chill or while frying, whisk together sour cream, 1/4 cup mayonnaise, lemon juice, lemon zest, chopped capers, chopped dill, chives, hot sauce (if using), salt and pepper in a small bowl. Taste and adjust acidity or salt: add up to another 1/2 tsp lemon juice or a pinch more salt if desired. Refrigerate until ready to serve. The sauce can be made up to 24 hours ahead for better flavor melding.
Snowdrift at Adrift — Garnish & Serving
- 9
Plate and garnish
On each plate place a small bed of microgreens or baby arugula if using. Set 2 crab cakes per person (for 8 cakes this serves 4) atop the greens, or 1 cake for an appetizer portion. Spoon a generous dollop of herb-lemon cream beside or over each cake. Garnish with extra snipped chives and a lemon wedge. Serve immediately while cakes are hot and crisp.
- 10
Storage and reheating
Leftover cakes can be refrigerated in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or in a skillet over medium heat, adding a teaspoon of oil, until heated through and crisp. Sauce keeps up to 3 days refrigerated.
