Posted by and reheat just before serving. To freeze, cook as instructed, cool completely, then freeze uncovered until firm. Wrap the frozen cakes well, seal in zipper-top freezer bags, and return them to the freezer.
To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through.We featured these crab cakes in our Valentine’s Day All-Star Recipes photo gallery. For more, check out our Mini Cornbread Crabcakes, Hot Crab Dip, and Corn Fritter recipe.
INGREDIENTS (19)
For the aioli:
- 1 cup mayonnaise
- Finely grated zest of 1 medium lemon (or 1 teaspoon packed)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped cilantro
- 1 medium garlic clove, minced
- 1/8 teaspoon cayenne pepper
- Kosher salt
- Freshly ground black pepper
For the crab cakes:
- 1/3 cup finely diced celery
- 1 tablespoon minced fresh chives
- 1 tablespoon finely chopped cilantro
- 1 pound lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 large eggs, lightly beaten
- 2 cups panko
- Vegetable oil, for frying
- 1 medium lemon, cut into wedges, for serving
Nutritional Information
- Calories342
- Fat30.04g
- Saturated fat3.82g
- Trans fat0.08g
- Carbs14.6g
- Fiber0.98g
- Sugar0.7g
- Protein3.88g
- Cholesterol64.81mg
- Sodium176.99mg
- Nutritional Analysis per serving(10 servings)
This article originally appeared in:
https://www.chowhound.com/recipes/crab-cakes-29313
and has been edited.
