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

Related Articles

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

About This Blog

TC Taste 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 TC Taste bloggers.

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

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Celebrating Father's Day

This Father's Day, let's treat our dads to some special treats

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal
Edit ModuleShow Tags

Bites that guarantee that old summer feeling

Ice cream, coffee, and brandy—just because they make us happy

Angel Food Strawberry Shortcake Recipe

Driscoll's Angel Food Strawberry Shortcake Recipe

Napa and Kale Salad with Creamy Cashew Dressing and Sriracha Cashews Recipe

Whether you want to fit back into last summer’s shorts or are looking for a healthy salad idea, toss up this easy recipe that mixes in filling nuts with antioxidant-rich kale and a kick of spice

The Near-Death Experience of the Owner of Jake O'Connor's and McKinney Roe

From trouble golfing in Ireland to emergency heart surgery, Dermot Cowley is alive and recovering—but plans for a new restaurant are now on hold

Meet the Joy Makers

Meet the Joy Makers

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs
Edit ModuleShow Tags

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Consider the Humble Raspberry

Consider the Humble Raspberry

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags
Edit ModuleShow Tags