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Gallery Chesapeake Blue Crab Cakes with Fried Oysters Credit: Mikkel Vang Recipe Summary prep: 55 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 1 slice stale white bread, torn into pieces 1 stalk celery, peeled and finely chopped (1/2 cup) 2 pepperoncini peppers, finely chopped (1 tablespoon) 2 tablespoons finely chopped flat-leaf parsley 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, plus a pinch 1 large egg, beaten Kosher salt 1/4 cup unbleached all-purpose flour Safflower oil, for frying 12 oysters, shucked and drained Bibb-lettuce leaves and lemon wedges, for serving Tomato-Cucumber Relish
Cook’s Notes Use a flexible spatula for easy flipping when frying.
Gallery Chesapeake Blue Crab Cakes with Fried Oysters Credit: Mikkel Vang
Recipe Summary prep: 55 mins total: 1 hr 15 mins Servings: 4
Gallery
Chesapeake Blue Crab Cakes with Fried Oysters Credit: Mikkel Vang
Chesapeake Blue Crab Cakes with Fried Oysters
Credit: Mikkel Vang
Chesapeake Blue Crab Cakes with Fried Oysters
Recipe Summary prep: 55 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 55 mins total: 1 hr 15 mins
Servings: 4
prep: 55 mins
total: 1 hr 15 mins
prep:
55 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 1 slice stale white bread, torn into pieces 1 stalk celery, peeled and finely chopped (1/2 cup) 2 pepperoncini peppers, finely chopped (1 tablespoon) 2 tablespoons finely chopped flat-leaf parsley 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, plus a pinch 1 large egg, beaten Kosher salt 1/4 cup unbleached all-purpose flour Safflower oil, for frying 12 oysters, shucked and drained Bibb-lettuce leaves and lemon wedges, for serving Tomato-Cucumber Relish
Directions
Pulse bread in a food processor until finely chopped. (You should have 1/2 cup.)
In a large bowl, toss together celery, pepperoncini, parsley, breadcrumbs, and crabmeat to combine. Add mayonnaise, Dijon, 1/4 teaspoon cayenne, egg, and 3/4 teaspoon salt; gently stir to combine. Form mixture into eight 2 1/2-inch-diameter patties (about 1/3 cup each). Refrigerate at least 15 minutes or, covered, up to 1 day.
In a shallow bowl, whisk together flour, pinch of cayenne, and a pinch of salt. In a large, heavy-bottomed skillet (preferably cast iron), heat 1/2 inch oil over medium-high. Add a pinch of flour mixture; if it sizzles, oil is ready. Working in batches, gently add crab cakes to oil, reduce heat to medium, and fry, flipping once, until golden and crisp, about 4 minutes a side. Drain on paper towels; sprinkle with salt. Strain oil into a small saucepan until you have 1 inch (adding more oil, if necessary) and heat over medium-high to 350 degrees.
Pat oysters dry. Dredge in flour mixture, shaking off excess. Fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels. To serve, place a few lettuce leaves on each plate; top with crab cakes, a few fried oysters, and relish. Squeeze lemon wedges over top if desired.
Cook’s Notes Use a flexible spatula for easy flipping when frying.
Cook’s Notes
Use a flexible spatula for easy flipping when frying.
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All Reviews for Chesapeake Blue Crab Cakes with Fried Oysters
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All Reviews for Chesapeake Blue Crab Cakes with Fried Oysters
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
