Crab Cakes Recipe (Without Mayo!) – Chef Tips & Secrets - The Culinary Studio Blog
This professional chef-approved crab cakes recipe skips the mayo and lets the crab shine. Learn how to make the best crab cakes with step-by-step tips, FAQs, an
Ingredients
- 1/2 lb (227g) crab meat (lump or backfin is best—we like this brand
- ¾ cup 35% cream
- ½ red pepper, finely diced
- 2 green onions, finely diced
- 1-2 tablespoons each of chopped parsley and/or dill
- 1 cup fresh bread crumbs or Panko, divided
- 1 tbsp whole grain mustard
- ¼ cup parmesan cheese, finely grated
- Pinch cayenne pepper
- ½ tsp Spanish smoked paprika
- Kosher salt and black pepper, to taste
- 1 egg, slightly beaten
- Clarified butter, or a mixture of butter & oil, for frying
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