Sunday Brunch: Crab Cakes with Lemon Mayonniase

Name: Sunday Brunch: Crab Cakes with Lemon Mayonniase
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters breadcrumbs, divided; 1 egg yolk; 2 eggs, beaten; 4 servings kosher salt and cracked black pepper; 1 Tbsp lemon juice; 4 x 2.25 ounce cans of lump crab meat; 2 shallots, minced; 118 milliliters vegetable oil

Sunday Brunch: Crab Cakes with Lemon Mayonniase might be just the hor d'oeuvre you are searching for. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 371 calories, 7g of protein, and 32g of fat per serving. Plenty of people made this recipe, and 120 would say it hit the spot. Head to the store and pick up 25 ounce cans of lump crab meat, egg yolk, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Combine lump crab meat, 1/2 cup breadcrumbs, egg, shallot and season with salt and pepper then mix until well combined. Divide mixture into 8 equally sized portions and coat with remaining breadcrumbs. Grease a baking sheet, place crab cakes on tray, and place in oven for 15 minutes or until crab cakes are set.

Ingredients you will need

Salt And Pepper

Lump Crabmeat

Breadcrumbs

Shallot

Crab

Egg

Equipment you will use

Baking Sheet

Oven

Whisk the egg yolk until lighter in color. Gradually mix in oil a little bit at a time until all the oil is added and an emulsion is formed.

Ingredients you will need

Egg Yolk

Emulsions

Cooking Oil

Equipment you will use

Whisk

Whisk in lemon juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Equipment you will use

Whisk

Serve crab cakes with a dollop of mayonnaise and some lightly dressed salad.

Ingredients you will need

Mayonnaise

Crab

Equipment

Oven

Baking Sheet

Whisk

Ingredients

Servings:

177milliliters

breadcrumbs, divided 1

egg yolk 2

eggs, beaten 4servings

kosher salt and cracked black pepper 1Tbsp

lemon juice 4

x 2.25 ounce cans of lump crab meat 2

shallots, minced 118milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.