Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Diane Clark, LLCC
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 red pepper, minced
1/4 cup capers, chopped
1 1/2 pounds lump crab meat, drained and picked over
3/4 cup mayonnaise
1/4 cup chives, finely chopped
2 tablespoons tarragon, finely chopped
1/2 teaspoon cayenne
1 tablespoon Old Bay seasoning
1 egg yolk
1 cup bread crumbs, divided
1/2 cup sour cream
3/4 cup mayonnaise
1 tablespoon fresh herbs, minced (parsley, tarragon, chives……)
2 tablespoons chopped capers
Zest and juice of 1 lemon
Salt and pepper, to taste
Optional - Sriracha chili sauce to taste, for those who enjoy a kick
1. Preheat oven to 375 F.
2. In a skillet, heat 1 tbsp olive oil over low heat. Add onions, celery, and red pepper and cook gently for 3-4 minutes, or until vegetables are soft and translucent. Remove from heat and let mixture cool.
3. In a large bowl, mix crabmeat, mayonnaise, sour cream, chives, tarragon, cayenne and egg yolk. Add 1/3 cup of bread crumbs. Add onion and celery mixture and combine. Season with salt and pepper. Be gentle when combining the mixture, the goal is to keep the crab lumps as large as possible. If mixture does not hold together, add more bread crumbs.
4. Place remaining 2/3 cup of bread crumbs into a large shallow dish. Divide crab mixture into 8 portions. Form crab cakes into 2-inch rounds with 1-inch thickness. Dip the top and bottom of each crab cake into bread crumbs. Set aside on a baking tray.
5. In a nonstick pan, heat remaining 1 tbsp of oil over medium high heat. Add 4 crab cakes and cook for 2-3 minutes, or until golden brown. Flip crab cakes and sear another 1 minute. Transfer crab cakes to baking sheet. Repeat with remaining cakes.
6. Place baking sheet in preheated oven, and bake for 6-7 minutes, or until crab cakes are heated through.
1. In a medium bowl, combine all ingredients. Season to taste with salt and pepper.
This recipe aired January 14, 2014.