Ingredients 1 ½ cup jumbo lump crab meat (115g), picked through for any shells
4 Tbsp Amba Aioli (50g) plus more for serving on the side
1 Tbsp Celery, finely diced (10g)
1 Scallion, trimmed and sliced thinly (20g)
½ cup panko breadcrumbs
Salt to taste
Glass Jar ∙ $12
Refill Bag ∙ $9
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Pepper to taste
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Vegetable oil for frying
Directions Add all ingredients to a bowl and toss gently to mix well but retain the precious lumps of crab.
Divide the mixture into ½ cup (120g) patties about 3 ½” x ½” and lay onto a parchment lined tray.
Rest the tray of crab cakes in the freezer for 30 minutes help them set and chill without freezing through.
Over medium heat, add oil to your pan to up ¼” deep and drop in a little breadcrumb to test. The oil should be simmering.
Gently slide your crab cakes into the pan and cook on both sides until golden brown and warmed through.
Repeat until all crab cakes are cooked.
Serve warm with extra Amba Aioli or chill for later.
Recipe Note
Recipe Notes Here's the Amba Aioli recipe again (also linked above).
This recipe can be made ahead and kept refrigerated up to 3 days to serve cold.
Gluten free panko bread crumbs work well as a substitute.
Variations and Ideas These crab cakes are great hot or cold - as a sandwich, with salad or with pickled vegetables.
You can also make them smaller and served chilled as a platter for a group with extra sauce.
Usage Ideas Crab Cake Sandwich
Questions? Contact helen@laboiteny.com
