Rule-Breaking Butter-Seared Crab Cakes with a Pile of Crab Legs
These home-kitchen crab cakes skip the heavy filler so jumbo lump crab stays the star, then get a golden butter sear. Serve them with a generous heap of steamed crab legs and garlic lemon butter for a no-apologies seafood dinner.
4
Prep: 20 minutes
Cook: 25 minutes
90 views
Ingredients Index
1 Pound Jumbo Lump Crab Meat, Drained And Picked Over For Shells1 1/2 Pounds Snow Crab Clusters Or King Crab Legs, Thawed If Frozen1 Large Egg, Lightly Beaten2 Tablespoons Mayonnaise1 Teaspoon Dijon Mustard1 Teaspoon Old Bay Seasoning, Plus More For Serving2 Tablespoons Chopped Fresh Parsley3 Tablespoons Panko Breadcrumbs5 Tablespoons Unsalted Butter, Divided3 Garlic Cloves, Minced
Ingredients
- 1 pound jumbo lump crab meat, drained and picked over for shells
- 1 1/2 pounds snow crab clusters or king crab legs, thawed if frozen
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning, plus more for serving
- 2 tablespoons chopped fresh parsley
- 3 tablespoons panko breadcrumbs
- 5 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 1 lemon, cut into wedges
- Kosher salt and freshly ground black pepper
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Instructions
- 1In a large bowl, gently fold the crab meat with the egg, mayonnaise, Dijon, Old Bay, parsley, panko, a pinch of salt, and a few grinds of pepper. Do not overmix.
- 2Shape into 8 plump cakes about 2 1/2 inches wide. Place on a plate, cover, and refrigerate for 15 minutes so they firm up.
- 3Add 1 inch of water to a large pot fitted with a steamer basket. Bring to a boil, add the crab legs, cover, and steam until heated through, 6 to 8 minutes. Keep warm.
- 4Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the crab cakes and cook until deep golden, 3 to 4 minutes per side. Transfer to a platter.
- 5In a small saucepan, melt the remaining 3 tablespoons butter with the garlic over low heat until fragrant, about 1 minute. Do not brown.
- 6Serve the crab cakes with the crab legs. Spoon garlic butter over everything, dust with extra Old Bay, and pass lemon wedges.
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