The binder is fish, not bread crumbs. They taste fantastic, but cook pretty flat, not plump like normal crab cakes.
This recipe was taken from Food & Wine, which seemed to copy it from Tavern on the Green restaurant. Original can be found here:
https://www.foodandwine.com/recipes/crispy-crab-cakes-tomato-butter
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Ingredients
4 oz skinless whitefish (cod or sea bass works too)
3 jalapeños, seeded, divided (small)
1/2 cup mayonnaise
1/3 cup thinly sliced scallions
1 TBSP chopped fresh flat leaf parsely
2 tsp kosher salt, divided
1 tsp black pepper, divided
1/2 tsp cayenne pepper
1 lb fresh jump lump crabmeat, drained
1 + 1/2 cups panko crumbs
6 small plum tomatoes (1lb) cored and halved
3 medium shallots, chopped
3 medium garlic cloves, chopped
6 TBSP olive oil, divided
2 cups chicken stock
1/4 cup butter, cut into pieces
2 cups mixed fresh herbs (basil, mint, flat-leaf parsley)
Lemon wedges for serving
Directions
- Preheat oven to 450°F. Process whitefish in a food processor until mostly smooth. Transfer to a large bowl. Finely dice 1 jalapeño; add to bowl with fish. Stir in mayonnaise, scallions, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Gently fold in crabmeat, leaving lumps intact. Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 minutes.
- While patties chill, stir together tomatoes, shallots, garlic, 1 tablespoon oil, and remaining 2 jalapeños in an ovenproof skillet. Roast in preheated oven until tomatoes collapse, about 15 minutes. Remove skillet from oven, and transfer to stovetop over medium. Add stock, and cook, stirring often, until most of the liquid has evaporated and mixture is reduced to about 1 1/2 cups, about 15 minutes. Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process, gradually adding butter pieces through opening, until mixture is smooth and butter is combined. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; keep sauce warm.
- Heat 1/4 cup oil in a large skillet over medium-high. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a wire rack (or bake ’em)
- Salad
- Toss herbs with remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Spread about 1/3 cup sauce on each of 4 plates; top evenly with herb salad and crab cakes. Serve with lemon wedges.
Observations from previous experience with recipe
- I didn’t have whitefish for the binder, so I used cod. It worked fine, but cod is a fishy-fish and others might not like the smell. Next I’d try something else. One reviewer used raw shrimp and raved about it.
- Don’t skip the tomato butter! It rocks, could be used for other recipes. It needed a bit of salt, though. Taste near end of puree.
- Since the oven was already hot, I baked them instead of frying. Much better, less splatter. 11-12 minutes @ 450 F.
- Recipe takes at least an hour. Prep ingredients in advance. Cakes can chill longer in ‘fridge if making this for guests.