Stone Crab Cakes

Stone Crab Cakes

From The Restaurant on the Links at Safehaven

12 oz stone crab meat
1 bunch cilantro, finely chopped
1 carrot, finely diced
1 red onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
4 eggs
3 oz heavy cream
8 oz bread crumbs
2 oz butter for frying
salt & pepper
In a large bowl, combine crab meat, celery, onion, carrot, garlic and
cilantro. Keeping the mixture cool (place the bowl ontop of another bowl
filled with ice), add heavy cream and eggs and stir until thoroughly
combined. Then add the breadcrumbs and mix well. Season with salt and pepper
to taste. Let the mixture sit for a half an hour before use.

Form mixture into small cakes (approx.2 oz) using a little extra bread
crumbs to prevent sticking. Pre-heat a heavy bottom fry pan with a small
amout of butter. When butter begins to brown, add the crab cakes and cook
for approx. 3 minutes on each side or until crispy on both sides. Remove
from the pan and place on a paper towel to drain off any excess butter.

Serve with tartar sauce or jerk mayonnaise and some pickled ginger

I tried these crab cakes from and I absolutely loved them. Compare and reply back:

2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. shredded Monterey Jack cheese
3/4 c. fine seasoned dry bread crumbs
1/4 c. olive oil
1/3 c. mayonnaise

In medium bowl, mix eggs, crab, cheeses, and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. Serve with mayonnaise. Makes 12 servings

Crab cakes are so good, I just don’t have them often enough.