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Chef Jean Pierre's Best Crab Cake Recipe

An Incredible Crab Cakes Recipe!

Today I'm sharing my best Crab Cakes Recipe. A delicious dish that is always a favorite with seafood lovers! Super delicious and super easy to make. They can also be enjoyed as an appetizer or main course.
While there are many variations on the Crab Cake Recipe, I think my recipe is the best. It's a perfect blend of fresh crab meat, seasonings, and breadcrumbs. When fried to golden perfection, these Crab Cakes are simply irresistible!
Perfect for a dinner party because you can make them beforehand and then just heat them up for your party. They also make a special treat for a family dinner. I promise you friends your family and friends are going to love them!
So what are we waiting for? Let's get cooking!
4.34 from 6 votes
Servings 6 Cakes

Ingredients
  

For the Crumbs:

  • 4 ounces approx. Panko or Salt-Free Saltine Cracker Crumbs (or any cracker you like, just be sure to grind it VERY fine with your food processor)
  • ½ teaspoon Garlic Salt
  • ½ teaspoon Herbs De Provence

For the Mousse:

  • 2 Egg Whites
  • ¼ pound Salmon cut into ¼" inches pieces
  • 1 tablespoon Garlic chopped
  • About 1 tablespoon Fresh Dill
  • Salt and Pepper to taste

For the Cakes:

  • 1 pound Crab cut into ¼ inch pieces
  • ¼ Green Bell Pepper finely diced
  • ¼ Red Bell Pepper finely diced
  • ¼ Yellow Bell Pepper finely diced

For the Sauce:

  • ½ cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 tablespoons Country Mustard with Seeds
  • 1 dash of Hot Sauce
  • Salt and Pepper to taste

Instructions
 

For the Crumbs:

  • Using your food processor, process the crumbs until very fine.

For the Mousse:

  • In a food processor, combine the egg whites, salmon, garlic, and salt & white pepper to taste.  Mix until all ingredients create a mousse.

For the Sauce:

  • In a glass bowl, mix all ingredients and adjust to your liking.  All measurements are really approximate.

For the Cakes:

    Preheat Oven to 375˚F 190˚C

    • In a large glass or stainless steel bowl, combine the crab, bell peppers and the mousse and mix until well coated.  Divide into balls.  Form a cake using the PVC ring (3" diameter by 1" thick).  Roll into the crumbs until totally coated.  
    • Cool the cakes in the refrigerator or freezer for about 1 hour.  In a non-stick sauté pan, heat some extra-virgin olive oil.  Sauté the cakes until golden brown on one side.  Turn them over and cook for a couple more minutes.  Transfer onto a cookie sheet lined with a silicone mat and bake for about 10 minutes or until inside temperature reaches 135º to 140º

    Video

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