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Bobby Flay's crab cakes elevate this American classic with expert technique and refined flavors. Premium lump crab meat, seasoned with carefully selected spices and coated in golden panko breadcrumbs, creates an unforgettable taste experience. Paired with homemade lemon aioli, these crab cakes make an elegant dinner option.
The secret to exceptional crab cakes lies in using premium crab meat and maintaining a light touch during preparation to preserve the delicate texture.
Key Ingredients
- Crab meat (1 lb): Fresh Dungeness preferred
- Aromatics:
- Red bell pepper (1/2): finely diced
- Medium onion (1): minced
- Fresh garlic (2 cloves)
- Binding agents:
- Fresh eggs (2)
- Mayonnaise (3 tbsp)
- Worcestershire sauce (1 tsp)
- Panko breadcrumbs (1 cup): For optimal crunch
- Old Bay or Cajun seasoning (1 tsp)
- Fresh parsley (1/4 bunch)
Step-by-Step Instructions
- 1. Prepare Vegetables (15 min)
- Heat olive oil in skillet
- Sweat onions until translucent
- Add diced red pepper
- Cook until tender, avoiding browning
- Season lightly with salt
- Cool completely
- 2. Prepare Crab (20 min)
- Drain crab thoroughly
- Remove any shell pieces
- Gently flake meat
- Strain in colander
- Drain again before using
- 3. Mix Base (10 min)
- Beat eggs in large bowl
- Add mayonnaise
- Incorporate Worcestershire
- Mix in Old Bay or Cajun seasoning
- Season with salt and pepper
- Whisk until smooth
- 4. Combine Mixture (15 min)
- Add cooled vegetables to base
- Fold in crab meat gently
- Gradually add panko
- Mix in chopped parsley
- Fold carefully with spatula
- Chill 30 minutes minimum
- 5. Form Cakes (10 min)
- Wet hands with cold water
- Portion 2 oz portions
- Shape into 3/4-inch thick patties
- Place on floured tray
- Chill 15 minutes before cooking
- 6. Cook Cakes (20 min)
- Heat butter-oil mixture
- Place cakes carefully in pan
- Cook 4-5 minutes per side
- Monitor browning
- Keep warm if needed
Lemon Aioli Preparation
- 1. Make Sauce (5 min)
- Start with quality mayonnaise
- Add fresh lemon zest
- Mix in lemon juice
- Blend in minced garlic
- Season with salt and pepper
- Chill until serving
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Recipe Variations
- 1. Mediterranean Style
- Add saffron to aioli
- Include herbs de Provence
- Top with crispy capers
- Serve with preserved lemon
- 2. Asian Fusion
- Use soy sauce instead of Worcestershire
- Add fresh grated ginger
- Mix in green onions
- Serve with wasabi mayo
- 3. Cajun Style
- Increase Cajun seasoning
- Add Espelette pepper
- Include finely diced celery
- Serve with spicy remoulade
Storage Guidelines
- Uncooked cakes: 24 hours refrigerated
- Cooked cakes: 48 hours refrigerated
- Freezing: 1 month (uncooked only)
- Aioli: 3 days refrigerated
Serving Suggestions
- 1. Appetizer Option:
- Over mixed greens
- With arugula sprouts
- Alongside marinated fennel
- 2. Main Course:
- With herb potato salad
- Paired with grilled vegetables
- Over herbed risotto
These crab cakes represent the perfect balance of premium ingredients and careful technique. Taking time with each step ensures exceptional results worth the extra effort.
Frequently Asked Questions
- → What kind of crab meat should I use?
- Go for fresh or high-quality frozen crab meat, and avoid imitation crab products.
- → Can I make the cakes ahead of time?
- Yes, shape them up to a day ahead and keep them chilled in the fridge until ready to cook.
- → How do I get a nice golden crust on the cakes?
- Cook them over medium heat with a mix of butter and oil until they’re perfectly golden.
- → Can I freeze these cakes?
- Absolutely. Freeze them uncooked on a tray first, then transfer them to a storage bag for later use.
- → What’s good to serve as a side?
- Try them with a fresh salad, a few lemon wedges, or a light fennel slaw that’ll pair nicely.