Brigit Binns' Crab Cakes
- 3 tablespoons unsalted butter
- 2 celery stalks, finely chopped
- 2 tablespoons finely chopped yellow onion
- 1 tablespoon water, if needed
- 1 cup (8 fl oz/250 ml) heavy (double cream)
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon finely chopped jarred pimiento
- Salt and freshly ground white pepper
- 1 egg, lightly beaten
- 1 pound (500 g) lump crabmeat
- 1 1/4 cup (5 oz/155 g) fine dried bread crumbs
- 2 tablespoons vegetable oil
- 1/2 lemon
- 12-14 thin baguette slices (optional)
- Saffron Aioli for serving (optional)
- Produce
- Celery stalks (2)
- Lemon (1/2)
- Pimiento, jarred (1 1/2 tablespoon)
- Yellow onion (2 tablespoons)
- Seafood
- Lump crabmeat (1 pound)
- Condiments
- Dijon mustard (1 1/2 tablespoon)
- Saffron aioli (1)
- Cooking & Baking
- Salt and freshly ground white pepper (1)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Baguette, thin (12)
- Bread crumbs, fine dried (1 1/4 cup)
- Drinks
- Water (1 tablespoon)
- Dairy
- Butter, unsalted (3 tablespoons)
- Double cream, heavy (1 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published July 4, 2012 (7 months ago).
24 people saved this recipe.
