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Crab Cakes

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“Adapted from Tyler Florence's "Ultimate Crab Cakes"”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 onion, finely minced
  • 4 garlic cloves, finely minced
  • 1 12 lbs lump crabmeat
  • 1 12 cups fresh breadcrumbs (made from 4 or 5 slices white bread, crust removed, processed)
  • 2 tablespoons mayonnaise, plus more if needed
  • 1 large egg white
  • 12 lime, juiced
  • salt and pepper

Directions

  1. Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes.
  2. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, salt and pepper, mixing just until well blended.
  3. Shape the mixture into 6 crab cakes. 2" Hockey Puck.
  4. Put them on a plate, cover, and stick them in the refrigerator to chill (30 minutes).
  5. To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp.

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