By Wanderlust Flavors
Crab Cakes
7 steps
Prep:40minCook:1h
The breadcrumbs should bind the cakes together, but if you find that they aren’t holding together as you make them in-hand, add more bread- crumbs to your mixture by the spoonful. Excerpt from the new book Gullah Geechee Home Cooking: Recipes from The Matriarch of Edisto Island, by Emily Meggett, published by Abrams. Text © 2022 Emily Meggett. Photography by Clay Williams.
Updated at: Thu, 17 Aug 2023 01:01:58 GMT
Nutrition balance score
Good
Glycemic Index
75
High
Glycemic Load
10
Moderate
Nutrition per serving
Calories275.2 kcal (14%)
Total Fat17.1 g (24%)
Carbs13.7 g (5%)
Sugars3 g (3%)
Protein16.4 g (33%)
Sodium479.2 mg (24%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Instructions
Step 1
Preheat your oven’s broiler to 500°F (260°C) or its highest setting. On your oven’s highest rack, broil all the bread slices for about 2 to 3 minutes, until golden and crisp, but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven for 15 minutes.
Step 2
Remove the bread from the oven and let cool. Using a hand grater, grate the bread slices into breadcrumbs. The crumbs should look and feel like sand. Set the breadcrumbs aside.
Step 3
In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and sauté́ for about 5 minutes, until tender.
Step 4
Pour the butter and onion into a large mixing bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar, and mace.
Step 5
In the same mixing bowl, add the crabmeat. Combine the crabmeat and cream sauce together, mixing lightly with a fork so you don’t break up the pieces of crabmeat. Gently fold in just enough of the breadcrumbs so that the mixture holds together. Divide the crab mixture into equal portions (there should be 12 to 14 crab cakes). They should be thick rounds—about the size of the palm of your hand, and roughly 1 ½ inches (4 cm) thick.
Step 6
Using your hand, take a scoop of the toasted breadcrumbs, and cover each crab cake with breadcrumbs.
Step 7
Wipe out the skillet and heat the ½ cup of oil over high heat. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium. Cook over medium heat for about 2 minutes on each side, until browned and cooked through. Working in batches, adding more oil as needed, cook the remaining crab cakes. Place the cooked crab cakes on a paper towel to drain the oil. Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
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