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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 4112_030509_crabcakes.jpg
Ingredients Ingredient Checklist 1 cup heavy cream 1 (1-inch) piece lemongrass, crushed 1 (1-inch) piece ginger, crushed 1 star anise 1 dried birdseye chile, crushed 2 tablespoons fish sauce 1 tablespoon Tabasco 1 1/2 teaspoons Asian sesame oil 1 1/2 teaspoons olive oil 3 scallions, trimmed and thinly sliced 1 pound fresh medium shrimp, peeled and deveined 1 large egg 1 pound jumbo lump crab meat, picked Zest of 2 lemons 1 cup cornmeal 1 tablespoon unsalted butter 1 tablespoon canola oil Yuzu-Caper Butter Sauce, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 4112_030509_crabcakes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
4112_030509_crabcakes.jpg
4112_030509_crabcakes.jpg
Ingredients
Ingredients
- 1 cup heavy cream 1 (1-inch) piece lemongrass, crushed 1 (1-inch) piece ginger, crushed 1 star anise 1 dried birdseye chile, crushed 2 tablespoons fish sauce 1 tablespoon Tabasco 1 1/2 teaspoons Asian sesame oil 1 1/2 teaspoons olive oil 3 scallions, trimmed and thinly sliced 1 pound fresh medium shrimp, peeled and deveined 1 large egg 1 pound jumbo lump crab meat, picked Zest of 2 lemons 1 cup cornmeal 1 tablespoon unsalted butter 1 tablespoon canola oil Yuzu-Caper Butter Sauce, for serving
Directions
Place cream, lemongrass, ginger, star anise, and chile in a small saucepan and bring to a boil over medium-high heat. Remove from heat and let cool; strain, discarding solids. Stir in fish sauce and Tabasco; set aside.
Heat sesame oil and olive oil in a small skillet over medium heat. Add scallions and cook until soft, 1 to 2 minutes. Remove from heat; let cool.
Place shrimp and egg in the bowl of a food processor and process until smooth. With the machine running, slowly add cream mixture; process until well combined.
In a large bowl, mix together crabmeat, lemon zest, and cooled scallions. Gently fold in shrimp mixture.
Line a baking sheet with parchment paper and sprinkle with cornmeal. Place a 1-inch high round cutter about 2 1/2-inches in diameter on baking sheet. Fill cutter with crabmeat mixture, packing down slightly. Repeat process until all crabmeat has been used, about 8 times. Transfer to refrigerator to chill, 6 to 8 hours.
Preheat oven to 350 degrees. Heat butter and canola oil in a large ovenproof skillet over medium high heat. Place crab cakes, cornmeal-side down in skillet and cook until golden, about 2 minutes. Turn crab cakes and transfer skillet to oven until cornmeal side is golden and crisp, about 5 minutes. Serve immediately with butter sauce.
Reviews (3)
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Reviews (3)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 05/31/2009 Could you suggest a wine with the crab cakes?
Martha Stewart Member Rating: Unrated 05/15/2009 Whenever I travel places, I look for crab cakes. But now, with this recipe I can now make it anytime I want. The recipe sounds delicious!
Martha Stewart Member Rating: Unrated 03/07/2009 I have eaten several times at Repast - It is really good. CAn't wait to try these.
Martha Stewart Member
Rating: Unrated 05/31/2009
Could you suggest a wine with the crab cakes?
Rating: Unrated
Rating: Unrated 05/15/2009
Whenever I travel places, I look for crab cakes. But now, with this recipe I can now make it anytime I want. The recipe sounds delicious!
Rating: Unrated 03/07/2009
I have eaten several times at Repast - It is really good. CAn’t wait to try these.
All Reviews for Crab Cakes “Repast-Style”
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crab Cakes “Repast-Style”
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
