Easy Crab Cakes

I made these crab cakes earlier today in preparation for our family’s Christmas Eve Feast of the Seven Fishes. My mother-in-law always hosts the meal but this year, I offered to bring a dish. Looking forward to celebrating this food themed holiday with my peeps; it’s my favorite kind of festivity! Enjoy!!

Ingredients: Feeds 10 – 12 people, 2 crab cakes each

  • 4 cups oyster crackers
  • 1/2 cup cornichons
  • 2 tbsp capers
  • 4 scallions, roughly chopped
  • leaves from 2 sprigs of fresh tarragon
  • 2 cups mayonnaise
  • 2 tbsp lemon juice
  • 2 tbsp dijon mustard (preferably with grains)
  • 1/2 tsp black pepper
  • 2 eggs, lightly beaten
  • 2 pounds lump crabmeat
  • canola oil for frying
  • lemon wedges for serving

IMG_7557

Directions:

  1. Pulse oyster crackers into crumbs using a food processor. Transfer 2 cups to a large bowl, reserve the rest.
  2. Wipe out food processor and add cornichons, capers, scallion and tarragon. Pulse into small pieces. Next, add mayo, lemon juice, mustard and pepper and pulse until well mixed. This mixture is both your tartar sauce and your binding agent.
  3. Remove 1 cup of sauce from the food processor, cover and refrigerate until ready to serve. Add the remaining sauce to the bowl with the cracker crumbs. Fold in the eggs and the crabmeat. Mix until combined.
  4. Heat a thin layer of canola oil in a large frying-an over medium-high heat. Using a 1/4 cup scoop, form cakes from the crabmeat mixture and roll in the reserved cracker crumbs.
  5. Fry crab cakes in small batches taking care not to crowd the pan. Cook for approximately 3 – 4 minutes per side and then transfer to a paper towel lined plate for draining.
  6. Serve warm with tartar sauce and lemon wedges.

Notes:

  • Original recipe did not call for coating the cakes with additional cracker crumbs, but I think it helped give them a nice crunchy coating after frying.
  • These can be cooled and stored in the fridge for up to 2 days. Reheat in a 325 degree oven for 15 – 20 minutes.

*Original recipe adapted from Nancy Fuller, foodnetwork.com

 

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