Crab Cakes can be an ideal comfort food, with their wonderfully creamy center and crisp, golden-brown shell. Here’s one of our favorite recipes for the classic dish from one of our favorite chefs. Enjoy!
By Chef Robert Sturm, Rancho Santa Margarita, CA
1/4 cup Sweet Onions, (¼” diced)
1/4 cup Green Onions, (chopped)
1 tbls. Shallots, (minced)
1 tbls. Butter, (whole)
1 lb. Crab Meat, (Snow or Blue)
1/2 cup Mayonnaise, (Best Foods)
1/4 cup Cream, (heavy)
1 tbls. Parsley, (fresh, chopped)
1 tspn. Dry Mustard
1/2 tspn. Tabasco
1/2 tspn. Old Bay Seasoning
1/2 cup Panko Bread Crumbs
1. Sauté onions and shallots till tender. Let cool to room temperature. Combine all remaining ingredients together including sautéed onion mix. Let rest for 10 minutes before forming cakes. Adjust crab cake mix with additional Panko breadcrumbs to make a tighter bind.
2. To make the cakes – form cakes in 2 oz. portions. Dust well with Panko breadcrumbs.
3. Pan fry cakes in 1 ounce butter till golden brown. Top with Tobiko caviar and serve.