OPL Home Chef Sam Shane shares his family recipe for Crab Cakes with Capers and Cilantro. These crab cakes are mouth-watering delicious and fit into the Planetary Diet that’s good for you and the planet. Serve with a crisp salad and chilled white wine and you have a guest-worthy meal.
Servings: 4, makes 8 crab cakes
- 1 hard-boiled egg, finely chopped
- 1/2 to 3/4 stick of butter
- 1 tbs lemon juice
- 1 tbs Worcestershire Sauce
- 1 tbs Dijon Mustard
- 1 lb crab meat
- 1 cup (more or less) panko bread crumbs
- 1 large egg, beaten to blend
- Olive oil and butter
- 1 cup of white wine
- Juice and zest of 1 lemon
- 2 tbs capers, rinsed
- 3/4 stick of butter
- Cilantro chopped
- Salt and pepper
- Cornstarch (you can use a little dissolved cornstarch to thicken)
Crab Cake Instructions:
Step 1: Mix hard-boiled egg and dijon mustard in a large bowl.
Step 2: Add crab meat and toss to combine.
Step 3: Fold in just enough bread crumbs to bind the mixture. Season to taste.
Step 4: Mix in the beaten egg.
Step 5: Shape into 8 crab cakes.
Step 6: Chill in the refrigerator for 30-60 minutes.
Step 7: Heat oil and butter in a pan over medium heat. Cook crab cakes until golden brown on both sides. Remove to a warm pan.
Step 1: Deglaze the pan with white wine over medium-high heat and reduce it by half.
Step 2: Add capers, lemon juice, and zest.
Step 3: Add butter one pat at a time until desired consistency.
Step 4: Season with salt and pepper to taste.
Step 5: Add chopped cilantro.
Recipe compliments of Home Chef and OPL Community member Sam Shane