Description
Flavorful crab cakes pan-fried to crispy perfection, served with a vibrant chimichurri sauce. A sophisticated yet simple weeknight meal.
Ingredients
Scale
- 1 lbs (439 g) crab lump
- 0.5 tsp cumin powder
- 0.5 tsp coriander powder
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp fennel powder
- 1 tsp salt
- 0.5 tsp freshly cracked pepper
- 2 eggs
- 0.25 cups (59 ml) cilantro leaves
- 0.5 cups (118 ml) breadcrumbs
- 0.25 cups (59 ml) vegetable oil
- 1 cups (237 ml) fresh cilantro
- 0.5 cups (118 ml) fresh mint leaves
- 2 garlic cloves
- 1 jalapeno
- 1 zest lemon
- 0.5 juice lemon
- 0.5 cups (118 ml) extra-virgin olive oil
- salt
- pepper
Instructions
- Combine all ingredients except oil and ¼ cup breadcrumbs in a mixing bowl. Mix gently and divide into 12 equal portions. Shape into cakes by hand or using a muffin pan.
- Refrigerate shaped crab cakes for at least 1 hour, or overnight.
- To unmold crab cakes, run a butter knife around the edges.
- Heat a large (9-inch) nonstick skillet over medium heat. Add 2 tablespoons oil and swirl to coat.
- Place remaining breadcrumbs on a plate. Lightly coat crab cakes in breadcrumbs and place in the hot skillet. Fry for 4 minutes per side, or until crispy brown.
- For the sauce: Combine all ingredients in a food processor and blend until smooth.
- Serve immediately.
Notes
- Gently mix the crab meat to avoid breaking it down too much, preserving its texture.
- For a richer flavor, use mayonnaise instead of eggs as a binder. Adjust breadcrumb amount as needed for consistency.
- Store leftover crab cakes and chimichurri sauce separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 150