Delicious tender crab cakes with a fresh home made mayo
Course Appetizer
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 388kcal
Author Yvette van Boven
Ingredients
FOR THE CRAB CAKES
1tbspUnsalted Butter
1mediumOnion, diced
2stalksCelery, diced
1can Crab Meator 6 oz
1 3/4cupBread Crumbs
1/2cupCrème Fraiche
2tbspfresh chives, minced
2tbspfresh basil leaves, minced
1largeEgg
Salt and pepper to taste
2tbsplight oil for frying
FOR THE MAYONNAISE
1largeEgg Yolk
1Lemonjuiced, or 2 tbsp Vinegar
1tbspstrong prepared Mustard
2cupsSunflower or Corn Oil
2Tomatoes, seeded and diced
1/2tspPaprika, preferably smoked
Salt and Pepper to taste
Instructions
FOR THE CRAB CAKES
In a skillet over medium heat, melt the butter and sauté the onion and celery for about 4 mins, until translucent. Transfer to a plate and let cool. Flake the crab meat into a bowl and add the cooled onion and celery, half the bread crumbs , the crème freiche, chives, basil, and egg, and season with salt and pepper. Stir to combine.
Shape the mixture into about 8 little balls. Slightly flatten them and coat the patties all over with the remaining bread crumbs.
In a nonstick sauté pan, heat some oil over medium heat. Fry the patties for about 2 mins per side, until golden brown on both sides. Let them drain on a paper towel.
FOR THE MAYONNAISE
In a food processor, combine the egg yolk, lemon juice, and mustard and process until foamy. With the motor running, pour in the oil in a very thin trickle until the mixture becomes a thick mayonnaise. By hand, stir in the tomatoes and paprika and season with salt and pepper. Serve with the Crab Cakes.