You can prepare these crab cakes ahead of time

and reheat just before serving. To freeze, cook as instructed, cool completely, then freeze uncovered until firm. Wrap the frozen cakes well, seal in zipper-top freezer bags, and return them to the freezer.

To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through.We featured these crab cakes in our Valentine’s Day All-Star Recipes photo gallery. For more, check out our Mini Cornbread CrabcakesHot Crab Dip, and Corn Fritter recipe.

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INGREDIENTS (19)

For the aioli:

  • 1 cup mayonnaise
  • Finely grated zest of 1 medium lemon (or 1 teaspoon packed)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped cilantro
  • 1 medium garlic clove, minced
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

For the crab cakes:

  • 1/3 cup finely diced celery
  • 1 tablespoon minced fresh chives
  • 1 tablespoon finely chopped cilantro
  • 1 pound lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups panko
  • Vegetable oil, for frying
  • 1 medium lemon, cut into wedges, for serving
Nutritional Information

  • Calories342
  • Fat30.04g
  • Saturated fat3.82g
  • Trans fat0.08g
  • Carbs14.6g
  • Fiber0.98g
  • Sugar0.7g
  • Protein3.88g
  • Cholesterol64.81mg
  • Sodium176.99mg
  • Nutritional Analysis per serving(10 servings)

 

This article originally appeared in:

https://www.chowhound.com/recipes/crab-cakes-29313

and has been edited.

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