Preheat your cast-iron skillet for 5 to 10 minutes so crab cakes will sear quickly. Also, work in a well-ventilated area. Blackening produces smoke and has a tendency to set off smoke alarms.

Recipe by Coastal Living May 2001

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Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle breadcrumbs over crabmeat in a medium bowl.

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  • Stir together mayonnaise and next 7 ingredients in a small bowl; pour over crabmeat mixture, and toss gently. Shape mixture into 5 (3-inch) patties. (Mixture will be very soft.) Cover and chill at least 1 1/2 hours.

  • Brush crab cakes with 2 tablespoons clarified butter. Sprinkle evenly with Blackening Spice. Cook crab cakes in 1/4 cup clarified butter in a hot cast-iron skillet over medium-high heat 2 to 3 minutes on each side. Serve with Reddened Butter Sauce.

  • Note: To make clarified butter, melt 1/2 cup butter over low heat. (Fat rises to the top, and milk solids sink to the bottom.) Skim off white froth that appears on top; strain off clear, yellow butter, keeping back the sediment.

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