Crab Cakes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A classic from the early 2000s, when Alaskan crab became a staple in nearly every upscale restaurant, winning the hearts of affluent city dwellers. It's widely believed that the first to create crab cakes was a remarkable chef at the legendary Café on Main Street. These were not just any crab cakes — American crab cakes typically include mayonnaise, which can overpower the flavor, whereas these cakes are made with cream that enhances the delicate essence of the crab. Surprisingly, imitation crab meat is included alongside the real crab meat, adding a touch of affordability to the dish without compromising its elegance. Crab cakes are also great because they are delicious served cold or hot.

Ingredients

Tiger shrimp in brine - 24.7 oz
Crab sticks in brine - 17.6 oz
King crab back claws - 7.1 oz
33% Cream - 7 fl oz
Chicken Egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Starch film - to taste
Vegetable Oil - 7 fl oz
Mayonnaise - 5.3 oz
Paprika - ½ spoons
Kimchi Pasta - 0.5 oz
Asparagus - 2 lbs

Step by Step guide

Step 1

Pass the shrimp, crab sticks, and crab meat through a meat grinder twice. Add cream, egg, salt, and pepper, and mix until smooth. Knead the filling against the table like dough to incorporate air.

Step 2

Shape the patties, coat them in cornstarch, and fry in sunflower or olive oil.

Step 3

Trim any tough stems from the asparagus, if present. Tie the bunch together with cooking twine for convenience and place it in boiling salted water for eight minutes.