Fennel Crab Cakes

~Crab cakes are one of those dishes that you can easily make in your own kitchen. I know you can say that about any dish, but there really is no secret to making a good crab cake. For the price of a crab cake appetizer in a fine dining establishment, you can make 6x. It will not only be of higher quality, but will taste much better. The best type of crab to use is sold in the refrigerated section and in whole pieces. If you open the can/jar and the contents are shredded or flaky, abandon any thoughts of crab cake and opt for crab bisque or chowder instead. 

The fresh herbs add a nice aromatic flavor, but feel free to substitute or omit any of the herbs listed of you are not partial to certain flavors. Crab cakes are also extremely versatile- throw a few on a side of a salad, on top of an English muffin with a poached egg for a luxurious Eggs Benedict, or between slices of a freshly baked baguette with remoulade for a crab cake po’ boy. The Herb Vinaigrette that is drizzled over the mixed greens has a nice acidity to help cut through the richness of the crab cake.

Ingredients:

16oz jar of snow crab with whole pieces- drained

1 fennel stalk or celery stalk- finely minced

1 tbsp fennel fronds- minced

1 small shallot or scallions- finely minced

1 tbsp cilantro- minced

1 tsp basil- minced

1 cup Best Food/Hellman’s Mayonnaise

toasted bread crumbs

cayenne

granulated garlic

paprika

sea salt

sugar

fresh ground pepper

unsalted butter

Herb Vinaigrette

Directions:

1. In a large bowl combine crab, herbs, mayonnaise, and ¾ cup seasoned bread crumbs. Add a pinch of each spice (cayenne, granulated garlic, paprika, salt, sugar, and fresh ground pepper). Mix thoroughly and taste. Adjust seasonings as needed.
2. Gently form a patty approximately 2" diameter. Place onto a parchment lined cookie sheet and repeat. When all patties have been completed, place onto cookie sheet. Coat each with breadcrumbs.  Place entire contents of cookie sheet into refrigerator to chill for at least an hour.
3. Remove from refrigerator. 
4. Set pan on medium low heat. Add 1 tbsp butter and swirl to evenly coat surface of pan.
5. Set several crab cakes at a time to lightly pan fry. Make sure to space crab cakes apart from each other in pan, about .5" – 1”.
6. Pan fry each side 2min or until it gets a golden crust. Remove from pan and cook next batch. Add 1 tbsp of butter to pan fry each batch of crab cakes.
7. Crab cakes are best eaten as fresh as possible. Try to have each batch served within 1-2min of cooking. Lightly drizzle with vinaigrette. See intro for serving suggestions/accompaniments.