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Crab cakes are always festive and somehow feel impressive. To save time on forming and frying individual cakes, this particular crab cake is done in the style of a Spanish tortilla; one pan, flipped gently to brown each side and cook through. Cut into wedges, drizzle with the sauce and this might be the most impressive crab cake you ever did see.
Ingredients
For the sauce:
1 1/2 cups cilantro leaves and tender stems, about 1 bunch
1/2 cup finely chopped chives, plus more for garnish
1 small garlic clove, smashed and peeled
2 tablespoons freshly squeezed lime juice, from 1/2 lime
1/2 cup sour cream
1/2 teaspoon kosher salt
1/2 teaspoon Calabrian chili paste
2 tablespoons extra virgin olive oil
2 tablespoons water
For the crab cake:
2/3 cup mayonnaise
2 large eggs
2 teaspoons Worcestershire sauce
1 teaspoon season salt, such as Lawry’s
3 tablespoons whole grain mustard
2 pounds lump crab meat, picked through for shells
1 red bell pepper, tiny diced
1 shallot, tiny diced, rinsed and dried
1/4 cup roughly chopped Italian parsley
2/3 cup panko breadcrumbs
2 tablespoons extra virgin olive oil
Directions
For the sauce, In the pitcher of a high speed blender combine the cilantro, chives, chives, garlic, lime juice, sour cream, salt, Calabrian chili, olive oil and water. Puree on high, scraping down the sides as needed, until bright green and smooth, about 1 minute. Cover and refrigerate until ready to use.
Preheat the oven to 400 degrees F.
In a large bowl whisk together the mayonnaise, eggs, Worcestershire sauce, Seasoning salt, and whole grain mustard. Set aside. Drain the lump crab and squeeze out any excess liquid if needed. Add the drained, picked through crab to the mayo mixture. Add the diced bell pepper, shallot, chopped parsley and breadcrumbs. Using a rubber spatula or your hand, gently fold all of the ingredients together until completely mixed, being careful not to break apart the crab too much.
Heat a medium oven proof skillet over medium high heat. Add 1 tablespoon oil to the pan and heat until the oil moves freely in the pan, another 30 seconds. Add the entire batch of crab cake mixture to the pan and spread evenly in the pan forming one large cake. Using a rubber spatula, round the edges slightly tucking them into themselves. Cook on the first side, undisturbed until fragrant and deep golden brown, about 5 minutes. Place a large flat plate on top of the pan and invert the crab cake onto the plate. Return the pan to the stove top and slide the crab cake back into the pan. Cook undisturbed until the second side is golden brown, another 5 minutes. Place the pan in the oven and bake until the crab cake heated all the way through and deeply browned all over, about 4 minutes. The internal temperature should reach 140 degrees on an instant read thermometer. Remove from the oven and allow the cake to rest for 5 minutes before slicing into wedges and serving with a sprinkling of chopped chives and a few spoonfuls of the sauce.
Prep time: 40 minutes
Cook time: 25 minutes
Yield: serves 6 to 8
