Recipe by Chef Erin Henry
Makes 12 crab cakes, serves 4-6
For the crab cakes:
- 1 egg
- ½ cup mayonnaise
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 1 Tbsp Dijon Mustard
- 1 tsp whole celery seeds
- 1 lb Belle River Crab meat, thawed and excess liquid squeezed out (reserve for another recipe)
- Salt and pepper to taste
- 2 cups flour, seasoned with salt and pepper
- 4 eggs, beaten
- 2 cups potato flakes
In a large bowl, whisk together mayo, egg, parsley, chives, Dijon and celery seeds. Gently stir in the crab just until combined. Season to taste with salt and pepper. Use a 2 oz or ¼ cup portion scoop to measure out the crab mixture onto a parchment-lined baking sheet. Use a palette knife or spatula to flatten the crab cakes and make them into round shapes. Transfer the crab cakes to the freezer for ½ hour to harden a bit.
Make a breading station by laying out the flour, eggs and potato flakes in separate bowls. Prepare another parchment-lined baking sheet. Bread the cakes 2 or 3 at a time by dredging in flour, coating in egg, then covering in potato flakes and laying on the prepared baking sheet.