Scott Howard's Crab Cakes
Recipe adapted from Scott Howard
Scott Howard's Crab Cakes
Scott Howard's Crab Cakes
Servings
12
Cakes
Ingredients
- 2 large egg yolks
- ¼ cup heavy whipping cream
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- 1 celery stalk, finely chopped
- ½ small onion, finely chopped
- ½ small red bell pepper, finely chopped
- ½ small fennel bulb, finely chopped
- 1 pound picked Dungeness crabmeat
- ¼ cup snipped chives
- ¼ cup minced Italian parsley
- 1 tablespoon Crystal hot sauce
- 1½ teaspoons salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup panko (Japanese bread crumbs)
- 1 cup flour
- 3 tablespoons canola or olive oil
Directions
- Whisk the cream and egg yolks together.
- Heat the butter and 2 tablespoons of olive oil in a skillet over medium heat. Add the celery, onion, bell pepper and fennel to the pan and cook until tender, about 10 minutes.
- Add vegetables to the cream mixture, along with the crab, herbs, hot sauce, salt and pepper. Cover and refrigerate until ready to use, up to 1 day.
- Whisk eggs in a small, shallow bowl. Add the panko to one plate and the flour to another.
- Heat 1 tablespoon of oil in a skillet over medium heat. Form crab mixture into cakes about 2½ inches around. Dredge each cake in the flour, then the egg, then the panko. Add to the pan about four at a time and cook on each side for about 4 minutes. Repeat with the remaining cakes in two batches. Serve with lemon wedges or mayonnaise.