Warm Crab Cakes Recipe

Warm Crab Cakes

Created by Chef Rick Gresh, your family and guests will think you ordered these crab cakes from your favorite restaurant. Heavy cream, egg yolk, and panko (Japanese breadcrumbs) help hold the cakes together and give them a rich, satisfying flavor.

Total Time1 Hour 10 Minutes
Yield
24 crab cakes
DifficultyAdvanced

Dietary Interests

High Protein

Manage Preferences

Submitted by

ReginaO

Ingredients

1 egg yolk
¼ pound 115 g white fish (cod, sole, pike)
¼ cup 55 g mayonnaise
2 Tablespoons unsalted butter
½ cup 120 ml heavy cream
2 pounds 990 g crab meat, cooked
2 Tablespoons fresh chives
Zest of 1 lemon
kosher salt, to taste
ground black pepper, to taste
2 cups 215 g Panko breadcrumbs
vegetable oil, as needed

1. Place egg yolk, fish, mayonnaise, butter, and heavy cream into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn on the machine and slowly increase speed to Variable 5.
4. Blend for 20 seconds until smooth, using the tamper to press the ingredients into the blades. Stop the machine and scrape down the sides if necessary.
5. Transfer mixture to a bowl and fold in crabmeat, chives, and lemon zest.
6. Scoop 24 2-ounce balls of mixture and form into 1 1⁄2-inch x 2-inch (4 cm x 5 cm) disks. Place in refrigerator for 30 minutes to firm up.
7. Preheat oven to 350°F (175°C). Remove cakes from the refrigerator and dredge each of them in the breadcrumbs. Season with salt and pepper.
8. Sauté in vegetable oil until golden brown on both sides. Transfer to a sheet pan and bake for approximately 12 minutes or until center is hot.