Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 2 ribs of celery, finely minced
  • 2 tablespoons finely minced green onion, white part only
  • ½ cup heavy cream
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons finely minced, well-drained pimiento
  • 1 ¼ cups, plus 3 tablespoons fine, dry, plain breadcrumbs
  • 1 teaspoon finely minced lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 large egg, beaten
  • 1 pound lump or backfin crabmeat, gently squeezed to remove excess moisture
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Avocado tartar sauce, for serving
  • 2 tablespoons capers, drained
  • 4 small cornichons, sliced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1 teaspoon fresh thyme leaves
  • 1 cup mayonnaise (I used Helmann’s)
  • 1 large garlic clove, very finely minced
  • 1 small, ripe Hass avocado, peeled and finely diced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Instruction

  • In a saute pan over low heat, melt the butter. 
  • Add the celery and onion. Stir and sweat the vegetables until tender – about 10 minutes. Don’t let the vegetables brown. If they begin to brown, add a tablespoon of water to the pan.
  • Pour in the cream and increase the heat to medium.
  • Simmer, stirring often for 5 minutes or until the cream is reduced and very thick.  
  • Remove the pan from the heat and set it aside to cool.
  • In a large mixing bowl, whisk together the cream mixture, mustard, pimento, 3 tablespoons of bread crumbs, lemon zest, salt, white pepper, and egg.
  • Add the crab meat and toss gently to evenly mix. Don’t break up the chunks of crab.
  • Divide the mixture into 4 equal parts.
  • In a shallow dish, add the remaining 1 ¼ cups bread crumbs. Spread into an even layer.
  • With your hands, make 2 equal patties from each quarter of the crab mixture.
  • The crab mixture will be moist and loose.
  • Place the crab patty into the breadcrumbs and scoop the bread crumbs around and on top of the crab patty.
  • Use a spatula to gently turn the patty over and pat breadcrumbs over the other side.
  • Carefully lift the breaded crab patty to a small baking sheet that has been lined with foil or parchment paper.
  • Repeat with the remaining crab mixture. You should have 8 small patties.
  • Cover the baking sheet with plastic wrap and chill for at least one hour and preferably 2 hours.
  • Meanwhile make the tartar sauce.
  • In a food processor, combine the capers, cornichons, parsley, chives, and thyme.
  • Pulse to chop, but not puree the ingredients.
  • Add the mayonnaise and garlic and pulse until just combined.
  • Spoon the mixture into a small mixing bowl.
  • Fold in the avocado, lemon juice, salt, and pepper.
  • Taste and adjust the seasonings.
  • Cover the bowl with plastic wrap and chill for 1 hour before serving.
  • To cook the crab cakes:
  • In a large skillet over medium-low heat, melt the butter and vegetable oil together.
  • Gently slide the crab cakes into the pan.
  • Cook for 10 minutes until the crab cake is golden on the bottom and feels a little more firm.
  • Carefully use a spatula to turn the crab cake and brown the other side for 8-10 minutes until golden.
  • Remove the crab cakes and place 2 on each dinner plate.
  • Top with 1 teaspoon of tartar sauce on each crab cake and serve the remaining sauce on the side.
  • Serve hot.