Calabrian Crab Cakes Recipe
lump crab, lemon focaccia breadcrumbs, chive cream sauce, calabrian chili oil, charred lemon
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine lump crab meat, lemon focaccia breadcrumbs, chopped chives, mayonnaise, Dijon mustard, Calabrian chili oil, egg, salt, and black pepper. Gently fold the ingredients together until well combined.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Refrigerate the formed crab cakes for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until golden brown and heated through.
- 5
Prepare the Chive Cream Sauce
In a small bowl, mix together sour cream, chopped chives, and a drizzle of Calabrian chili oil. Adjust seasoning with salt and pepper as needed.
- 6
