Edit ModuleShow Tags

Herbed Parmesan Crab Cakes with Fresh Tomatoes Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics


If you harvested a delicious crop of tomatoes from your garden this season, find use for the juicy fruit (or is it vegetable?) atop restaurant-quality crab cakes you can make at home.

Premium crabmeat is the key to a good crab cake.You don’t need all lump crabmeat—any good crabmeat free of shell and cartilage will do, notes Leslie Glover Pendleton, the author of Simply Shellfish, who contributed this recipe to Real Food. For extra color use a red and a yellow tomato for the topping. You can make these up to eight hours ahead of cooking time so if you are entertaining you will be one step ahead of the game.


​Herbed Parmesan Crab Cakes with Fresh Tomatoes 

Makes 4 Servings

14 cup mayonnaise
1 large egg
1 tablespoon dijon mustard 
12 cup chopped scallions
2 tablespoons chopped fresh tarragon 
12 teaspoon black pepper
3 tablespoons freshly grated parmesan cheese 
12 saltine crackers, crushed
12 pound fine-quality crabmeat 
2 tomatoes 
1 tablespoon fresh lemon juice 
12 cup chopped fresh basil leaves 
2 tablespoons vegetable oil 
2 tablespoons butter 


In a bowl, stir together the mayonnaise, egg, mustard, scallion, tarragon, pepper and parmesan. Add crackers and crab and fold mixture together gently with a rubber spatula to avoid breaking up crab chunks. 

Press mixture into 4 patties and chill them on a plate, covered, for 1 to 8 hours. 

Dice tomatoes and transfer with juices to a bowl. Stir in lemon juice and basil and let rest at room temperature. 

When ready to cook crab cakes, heat oil and butter in a large heavy skillet over moderate heat until hot and the bubbling subsides. Add crab cakes and cook until golden brown and cooked through, 5 to 6 minutes on each side. Serve the cakes topped with tomato mixture. 


Nutrition info (per serving): Calories 367 (258 from fat); Fat 29g (sat.8g); choL 130mg; sodium 569mg; Carb 12g; Fiber 2g; Protein 16g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Pepito’s to Become El Burrito Minneapolis

The Pepito’s/Parkway Theater combo is sold to local entrepreneurs who have a restaurant tenant and theater remodeling plans.

James Beard Semifinalists Are Cheaper by the Dozen

Ten chefs and two restaurants were named to the 2018 James Beard Award semifinalist list

Banana Pudding Pie Recipe

Make some new sweet memories with a retro dessert

Bonterra Vineyards and the Future of Organic Farming

Learn how Bonterra Organic Vineyards set the standard for organic winemaking, then sample Bonterra at this year's Food & Wine Experience March 3-4, 2018

10 Best Friday Fish Fries for Lent

Christian or not, get your fried fish here around the Twin Cities

3 Things to Eat This Week: Valentine's Edition

If you forgot to make reservations for Valentine's Day week, you're not too late—these, ahem, romantic spots will still have you

Kimchi and Gruyère Pizza Recipe

Step up your pizza game with outside-the-box homemade pie

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants

Banish the #BoldNorth Hangover

Recover from the Super Bowl with fries, delicious guacamole, and a special dinner with Jason & Joy
Edit ModuleShow Tags
Edit ModuleShow Tags