Classic Crab Cakes

Name: Classic Crab Cakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters soft, fresh breadcrumbs; 1 Tbsp butter; 1 large egg, lightly beaten; 2 Tbsps fresh lemon juice; 454 grams fresh lump crabmeat, drained; 1 teaspoons seafood seasoning; 2 Tbsps sour cream; 2 Tbsps olive or vegetable oil

Classic Crab Cakes is a pescatarian hor d'oeuvre. One portion of this dish contains approximately 26g of protein, 14g of fat, and a total of 319 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of lemon juice, breadcrumbs, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Combine first 6 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.

Ingredients you will need

Crab

Equipment you will use

Bowl

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Place bottom of 1 toasted bun on a serving plate; spread with 2 teaspoons mayonnaise, and top with 1 lettuce leaf, 2 cooked bacon slices, 1 Classic Crab Cake, 2 tomato slices, and top of toasted bun. Makes 1 serving.

Ingredients you will need

Cooked Bacon

Tomato Slices

Lettuce Leaf

Mayonnaise

Spread

Crab

Roll

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 237milliliters

soft, fresh breadcrumbs 1Tbsp

butter 1large

egg, lightly beaten 2Tbsps

fresh lemon juice 454grams

fresh lump crabmeat, drained 1teaspoons

seafood seasoning 2Tbsps

sour cream 2Tbsps

olive or vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.