How to Make the Best Crab Cakes With Chef David Burke
David Burke and I have been friends for many years, he invited me to The Wayfarer to make one of his favorite recipes, and what I think are the Best Crab Cakes in the World. Check out the video and recipe below.
Celebrity Chef David Burke is one of the most innovative and celebrated chefs in America. I was honored to cook with him and am so excited about sharing this crab cake recipe with you!
Pretzel Crusted Crab Cake Print This Post
Prep Time: 20m; Cook Time: 10m; Total Time: 30m
Serves: 8; Yield: 8 Pretzel Crusted Crab Cakes
- 1 tablespoon peanut oil
- 3/4 cup finely diced onion
- 1/2 cup finely diced celery
- 1 cup unsalted butter, softened
- 1 cup mayonnaise
- 2 pounds lump crabmeat, picked clean of all shell and cartilage
- 3 tablespoons minced fresh chives
- 1 tablespoon freshly grated lemon zest
- 2 teaspoons Old Bay seasoning
- Pinch of cayenne pepper
- 2 large eggs
- 1 box Pretz pretzel sticks (preferred brand, can be purchased in Japanese gourmet stores)
- 1 cup clarified butter
- Heat oil in a small sauté pan over medium heat.
- Add onion and celery and sauté vegetables for about four minutes, or until they are soft and translucent (You can use any vegetable you desire).
- Remove onion and celery and drain off and discard excess oil. Set aside.
- Combine butter (important: use very soft butter) and mayonnaise in a large mixing bowl.
- Using a handheld electric mixer or a wooden spoon, beat until mixture is well blended and very smooth.
- Fold in crabmeat, chives, lemon zest, Old Bay, and cayenne along with reserved onions and celery.
- Cover and refrigerate crab cake mixture for 2 hours to chill.
- Line a baking sheet with parchment and set aside.
- Remove crab cake mixture from refrigerator.
- Line a row of pretzels (about 8) closely together and top with about 1/4 cup of crab mixture.
- Line top with same amount of pretzels (creating a \”raft\” appearance).
- Place pretzel-coated cakes on prepared baking sheet.
- Lightly cover with plastic wrap and refrigerate for about 30 minutes, or until cakes are firm.
- Heat clarified butter in a large sauté pan over medium heat until it begins to smoke. In batches, using additional butter as needed, fry crab cakes for about 3 minutes per side, or until they are golden brown.
- Place them on paper towels to drain.
- Place crab cakes on a serving platter.
Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens. Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.