Crab Cakes with Pesto Cream Sauce
My husband and I went on a Date Night date at Cooking at the Cottage here in Louisville. They have all sorts of cooking classes. On this particular night, we made these crab cakes by Chef David Moeller. I have not been a huge fan of crab cakes in the past. They’re OKAY, but they sort of just taste like fried seafood. Then we learned how to really make them and how delicate they are. The key is ACTUAL lump crab meat and to not drown it in a bunch of shit. And go easy with the lumps of meat so they down break apart.
Serving Size: 2 cakes
Crab Cakes with Pesto Cream Sauce
The BEST version of crab cakes.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
For the Crab Cakes
- 4 ounces lump crab meat
- 2 tablespoons diced red pepper
- 1 tablespoon sliced green onion
- Creole seasoning, to taste
- 2 ounces mayonnaise or béchamel sauce
- Dry bread crumbs, as needed
- Canola oil, to pan fry
For the Pesto Cream Sauce
- 4 ounces heavy cream
- 1 tablespoon basil pesto
- Salt and fresh ground pepper, to taste
Instructions
For the Crab Cakes
- In a bowl, gently combine ingredients thoroughly, being careful not to break up the crab meat.
- Bind with just enough bread crumbs necessary and form into cakes. Should be thick, like hockey pucks.
- Add oil to the pan and heat.
- Coat with bread crumbs.
- Place crab cakes into pan and pan fry, turning once, until they are golden brown.
For the Pesto Cream Sauce
- Add cream to the pan and cook, reducing cream to sauce consistency.
- Add pesto
- Season with salt and pepper. Serve by drizzling pesto cream sauce onto plate and then placing crab cake on top.
Notes: