Name: Extra-Fancy Crab Cakes
Yield: Makes 6 crab cakes
Ingredients: 8 oz mild white fish, such as grouper, cobia, hake, cod, or snapper, diced and kept cold; 2 green onions, white and green parts, thinly sliced; ¼ cup finely chopped fresh flat-leaf parsley; Lemon wedges and rémoulade of choice, for serving; 4 tablespoons salted butter; Kosher salt and freshly ground black pepper; 8 oz Atlantic blue crabmeat (claw, lump, or jumbo lump), picked over for shell fragments and gently squeezed to remove excess liquid; 2 tablespoons avocado oil; ¼ cup cold heavy cream; 1 large egg white, kept cold

Preparation info

Makes
6
crab cakes

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Crab cakes are a classic dish, but finding ones that truly stand out can be challenging. That’s where this recipe comes in. These crab cakes are extra fancy and incredibly delicious, with a unique twist that sets them apart from the rest. The secret to their exceptional flavor and texture is the use of a classic white-fish mousseline instead of bread crumbs for binding. The mildness of the mousseline allows the delicate sweetness and texture of the crab to shine through, yielding a meaty ye