Tip-Top Crab Cakes
1 pound jumbo lump crab meat, picked through for bits of
shell, I recommend you my favorite online fishmonger is Seafresh, they delivery super fast too.
1/4 cup mayonnaise
2 green onions, finely chopped
2 teaspoons finely grated lemon zest
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 small clove garlic, thinly sliced
1 pound baby spinach
breadcrumbs; transfer to a large bowl. Add the crab,
mayonnaise, green onions, lemon zest, Worcestershire,
seafood seasoning, hot sauce, 1/4 teaspoon salt and a few
grinds of pepper. Mix gently to combine. Add the egg and
mix gently but thoroughly.
Refrigerate for about 30 minutes to set slightly, I generally let them set for about 2 hours if I can.
over medium heat. Cook the crab cakes, in batches if
necessary, turning once, until golden brown on both sides
and heated through, about 4 minutes per side. Transfer to a
large plate and cover loosely with foil.
medium heat. Add the garlic and cook, stirring, until
fragrant, about 2 minutes. Add the spinach, in batches if
necessary, and cook, tossing, until just wilted. Season with
salt and pepper.
Tip-Top Crab Cakes
Ingredients
- 4 slices white sandwich bread crusts removed
- 1 pound jumbo lump crab meat picked through for bits of
- shell
- 1/4 cup mayonnaise
- 2 green onions finely chopped
- 2 teaspoons finely grated lemon zest
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning such as Old Bay
- 1/4 teaspoon hot sauce such as Tabasco
- Kosher salt and freshly ground black pepper
- 1 large egg lightly beaten
- 5 tablespoons unsalted butter
- 1 small clove garlic thinly sliced
- 1 pound baby spinach
Instructions
-
Pulse the bread in a food processor to make coarse bread crumbs; transfer to a large bowl.
-
Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper.
-
Mix gently to combine. Add the egg and mix gently but thoroughly.
-
Form the mixture into eight 3-inch-wide crab cakes.
-
Refrigerate for about 30 minutes to set slightly, I generally let them set for about 2 hours if I can.
-
Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat.
-
Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side.
-
Transfer to a large plate and cover loosely with foil.
-
Melt the remaining 2 tablespoons butter in a large pot over medium heat.
-
Add the garlic and cook, stirring, until fragrant, about 2 minutes.
-
Add the spinach, in batches if necessary, and cook, tossing, until just wilted.
-
Season with salt and pepper.
-
Divide the spinach among four plates and top with the crab cakes.
Recipe Notes
Serve with a wedge of lemon to squeeze on top. Garnish with a dollop of sour cream, cocktail sauce, or a remolaude.
Crab Cakes
You are right about there being seafood when the meat counters are empty. I have two containers of jumbo lump crab in the fridge as their expiration dates are so long. Love crab cakes and yours look good atop the sautéed spinach.
I am really learning to cook a lot of fish and seafood these days! 🙂
Oh yes, that looks delicious! Love crab cakes!!!!
I absolutely love crab cakes, are yours are fabulous! I love how it’s served on cooked spinach. Thanks for sharing.