This recipe came from a fabulous cookbook – Atlanta Cooks at Home: Recipes for Entertaining from Atlanta’s Top Chefs. We recommend this cookbook…but most importantly, we recommend these crab cakes!
12 ounces lump crabmeat* $4.00
1 large egg $0.12
1/3 cup breadcrumbs $0.25
3 tablespoons mayonnaise $0.15
1 lemon, juice and zest $0.30
1/2 teaspoon Worcestershire sauce $0.01
1 Dash hot sauce $0.05
1/2 cup creme fraiche or sour cream* $1.00
2 to 3 Tablespoons dried, chopped tarragon $0.25
pinch of cayenne (optional) $0.05
1/4 cup canola or peanut oil $0.21
salt and pepper to taste $free(ish)
Total Cost = $6.39
Other tools needed: 1 Zip-top Bag.
In a large bowl, gently combine the crabmeat, egg, bread crumbs, mayonaise, lemon juice and zest, Worchestershire sauce, hot sauce, salt and pepper. The mixture ill be fairly wet. Using a small ice cream scoop or tablespoon, form medium sized crab cakes and place on a rimmed baking sheet lined with parchment paper. Refridgerate to chill and set, about 30 minutes.
In a small bowl, combine the creme fraiche and tarragon. Season with a pinch of cayenne, if desired, and salt and pepper. Set aside.
Heat the oil in a large non-stick skillet over medium heat. Remove the crab cakes from the refridgerator and gently transfer the cakes into the oil. Do not crowd the cakes – work in batches if necessary. Saute until the crab cakes are golden brown and cooked through, 2-3 minutes per side. Remove the cakes from the skillet and place on a plate lined with paper towels to drain.
Transfer the cakes to a large serving platter (for an appetizer), or onto plates (for dinner). Put the creme fraiche mixture into a zip-top bag, and cut a tiny hole in one corner. Use this as a piping bag (or if you are super fancy and already have a piping bag, just use that!). Top each crab cake with a small dollop of the seasoned creme fraiche. Garnish each cake with any leftover tarragon leaves.
Serve immediately, and ENJOY!
* You can buy 6 ounces of lump crabmeat at Trader Joe’s for $1.99. If you doubt the quality of canned crabmeat, try it…really, it’s good.