Prepare to elevate your culinary game with a show-stopping dish that combines the delicate sweetness of fresh crab meat with the luxurious pop of salmon caviar! This isn't just another seafood recipe - it's a gourmet experience that transforms an ordinary meal into an extraordinary culinary adventure. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, these crabcakes are about to become your new secret weapon in the kitchen.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 oz salmon caviar
- 1 tbsp fresh chives, chopped
Instructions
- Carefully pick through the crab meat to remove any shell fragments, being gentle to maintain large chunks of meat.
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, and Worcestershire sauce. Gently fold the ingredients together, taking care not to break up the crab meat too much.
- Season the mixture with salt and pepper, tasting and adjusting the seasoning as needed.
- Using your hands, form the mixture into 8 equal-sized patties, each about 2-3 inches in diameter and approximately 1/2 inch thick. Place the formed patties on a clean plate lined with parchment paper.
- Refrigerate the crab cakes for 15-20 minutes to help them firm up and hold their shape during cooking.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a thin layer of oil to prevent sticking.
- Carefully place the chilled crab cakes in the hot pan, cooking for 3-4 minutes on each side until golden brown and heated through.
- Remove the crab cakes from the pan and let them rest on a paper towel-lined plate to absorb excess oil.
- To serve, plate the crab cakes and top each with a small dollop of salmon caviar and a sprinkle of fresh chopped chives.
- Serve immediately while hot, optionally with a side of lemon wedges or remoulade sauce.
Tips
- Quality Matters: Always use the freshest lump crab meat you can find. Fresh seafood makes a massive difference in taste and texture.
- Handle with Care: When mixing ingredients, be as gentle as possible to keep the crab meat in large, beautiful chunks. Overmixing will destroy the delicate texture.
- Chilling is Key: Don't skip the refrigeration step before cooking. This helps the crabcakes hold their shape and prevents them from falling apart in the pan.
- Perfect Browning: Use a non-stick or cast-iron pan and ensure it's properly heated before adding crabcakes. This guarantees that beautiful golden-brown crust.
- Caviar Placement: Add the salmon caviar just before serving to maintain its fresh, delicate texture and prevent it from becoming too warm.
- Serve Immediately: Crabcakes are best enjoyed hot and fresh, so time your cooking to serve right away for maximum flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 120mg
