Crab cakes

Crab cakes

By
From
The Beef Club
Serves
6
Prep
130 mins
Cooking time
20 mins
Photographer
Marie-Pierre Morel

The stuffing

Ingredients

Quantity Ingredient
2 shallots
1 tablespoon grapeseed oil
1 bunch basil
1 piece ginger
1/2 kaffir lime
500g crab meat
100g mayonnaise
4 egg yolks
1 large pinch espelette pepper
1 teaspoon old bay seasoning, (see note)
sea salt
freshly ground black pepper

The breadcrumbs

Quantity Ingredient
1 egg yolk
100g plain flour
100g japanese panko breadcrumbs
vegetable oil, for frying

To serve

Quantity Ingredient
Spicy mayonnaise sauce

Method

  1. For the stuffing, finely slice the shallots and sweat in oil in a frying pan for 5–6 minutes. Chop the basil, grate the ginger and the zest of the lime. Transfer to a bowl with the shellfish and carefully mix together with the rest of the ingredients for the stuffing and season. Form the mixture into a sausage 2–3 cm in diameter and wrap in cling film (plastic wrap). Put it in the freezer for 30–40 minutes to set.
  2. Heat the frying oil to 180°C in a wide, high saucepan or a deep-fat fryer.
  3. Take the stuffing out of the freezer and cut into pieces of approximately 2 cm. Roll each piece in the beaten egg yolk, then in the flour and finally in the breadcrumbs. Fry the crab cakes in batches – turning once, about 2 minutes each side, they should be a nice golden colour. Drain on kitchen paper.
  4. Serve with the spicy mayonnaise and a little salad of crudités. If you are not serving them straight away, you can reheat them for 5–10 minutes in the oven at 150°C.

Note

  • American spice mix, can be substituted with a pinch of quatre épices + a pinch of paprika + 1 bay leaf ground
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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