These jumbo lump crab cakes use a mixture of shrimp, cream and egg to hold them together – no fillers. The only way to make them better is pair them with perfect summer tomatoes. They also make great little sliders served on brioche rolls.
Serves 4
Makes about 10 3” cakes
1 pound jumbo lump crab, check for shells
¼ pound raw shrimp, shelled and deveined
1 egg
1/3 cup heavy cream
Zest of 1 lemon
3 tablespoons chives, roughly chopped
Salt and pepper to taste
½ stick of unsalted butter, or more for sautéing and deglazing the pan
½ cup dry white wine
1 head butter lettuce
2 large heirloom tomatoes, sliced
Vinaigrette
¾ cup avocado oil
¼ cup seasoned rice vinegar
1 tablespoon Dijon mustard
Combine all the ingredients in a jar with a lid and shake to combine. This will make more than you will need for this recipe, keep the remaining dressing in the refrigerator.
In a food processor add the shrimp, egg, cream, zest and chives and pulse until almost smooth.
Place the mixture in a medium mixing bowl.
Add the crab and gently fold the mixture together, being careful not to break up the lump crab.
Heat a large sauce pan to medium high heat and add a few tablespoons of butter.
Scoop about a quarter cup for each crab cake and place it in the sauté pan, gently even it out with a spoon to make a 3” cake
Sauté for about 3-4 minutes and flip, sauté the other side until just cooked through, transfer to a foil lined sheet pan in a warm oven. Add more butter to the pan to sauté the remaining crab cakes
When all the crab is done, add the white wine and deglaze the pan scraping up any browned bits on the bottom, reduce the wine to about half and remove from the heat, add a couple of tablespoons of butter and swirl the pan until the butter is just melted
To serve toss the butter lettuce and the tomatoes in a few tablespoons of dressing and divide among four plates and top with the crab cakes and spoon the sauce over the crab
If you are out of season for garden tomatoes, cut cherry tomatoes make a fine substitution
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