Time: 1 hour 55 minutes
Complexity: easily
Quantity: 36 cutlets

Geoffrey Zakarian suggests serving these miniature crab cakes as an appetizer at a house party. Made with real crab meat, brown rice, and spices, they're incredibly juicy and delicious. Large Japanese panko breadcrumbs and frying in a mixture of vegetable oil and butter create a wonderfully crispy coating. Pair these crab cakes with a quick aioli sauce made with mayonnaise and fresh herbs.

Ingredients:

Crab cakes

• 450 g large lump crab meat, sorted to remove shell fragments
• 3/4 cup cooked brown rice, cooled
• 0.5 cup mayonnaise
• 0.5 cup chopped green onions
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 0.5 tsp seafood seasoning
• 1 large egg, beaten
• Zest and juice of 1 lemon
• 1 and 1/4 tbsp. panko breadcrumbs
• 1 cup canola oil, for frying
• 55 g unsalted butter, for frying
• 1 lemon, cut into wedges, for serving

Aioli

• 0.5 cup mayonnaise
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh dill
• Zest and juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, brown rice, panko breadcrumbs, lemon, mayonnaise, tarragon, basil, fish seasoning, aioli sauce, dill

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Preparation:

Step 1
• Crab cakes:
  
  In a large bowl, combine the crab meat, brown rice, mayonnaise, green onions, Dijon mustard, tarragon, seafood seasoning, egg, lemon zest and juice. Stir to evenly distribute the ingredients. Season with salt and pepper. Add 1/4 cup of breadcrumbs and toss. This mixture should form a patty that holds its shape but is still slightly moist. If the mixture is too runny (which it may be, depending on how moist your crab meat and cooked rice are), add up to 1/4 cup more breadcrumbs.
Step 2
• Using 1 tablespoon of crab mixture at a time, form the patties and place them on a baking sheet. Refrigerate for 1 hour to firm up.
Step 3
• Heat the canola and butter in a large nonstick skillet and preheat the oven to 95°C (205°F). Fry the crab cakes in two batches until golden brown on both sides and cooked through, 2-3 minutes per side. Transfer the first batch to paper towels and place in a warm oven while you fry the second batch. Sprinkle the crab cakes with salt.
Step 4
• Aioli:
  
  Mix mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt to taste.
  
  Innings:
  
  Serve the crab cakes with aioli or spoon aioli on each cake. Garnish with lemon wedges and appropriately sized buns.

Votes: 1