Recipe: How To Make Ford Fry's Crab Cakes With Herb Salad
A Maryland classic gets a Vietnamese touch
Ford Fry scents his jumbo crab cakes with lemongrass and shallots, fries them until they're golden brown and pairs them with a bright herb salad tossed in fresh lime juice. Fry uses a three-inch ring mold to form the crab cakes, but if you're in a hurry or don't have any ring molds, just gently form them using your hands.
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To learn more, read "King's Crabs."
Recipe adapted from Ford Fry, King + Duke, Atlanta, GA
Crab Cakes with Herb Salad
Ford Fry uses lemongrass and shallots to give classic Maryland crab cakes a Vietnamese touch. Best of all, you can make them at home.
Prep Time
40
minutes
Cook Time
10
minutes
servings
6
crab cakes
Total time: 50 minutes
Ingredients
- For the Mayonnaise
- 2 egg yolks
- ½ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons unseasoned rice wine vinegar
- 1 cup canola oil
- For the Crab Cakes
- 2 tablespoons unsalted butter, softened
- ¼ cup mayonnaise
- 1 lemongrass stalk, trimmed and minced
- 1 large shallot, minced
- Zest of 1 lemon
- 1 pound cooked fresh jumbo lump crab meat
- ½ cup panko (Japanese bread crumbs), plus more for breading
- Kosher salt, to taste
- Canola oil, for frying
- For the Herb Salad
- 1 cup Thai basil leaves
- 1 cup cilantro sprigs
- ½ cup mint
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- Kosher salt, to taste
Directions
- Make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, lemon juice and vinegar. Pulse a few times to incorporate. With the food processor running, slowly drizzle in the oil until the mixture begins to emulsify. Cover and chill until ready to use.
- Make the crab cakes: In a stand mixer fitted with the paddle attachment, whip the butter, ¼ cup of the mayonnaise, lemongrass, shallots and lemon zest until incorporated.
- Place the crab in a mixing bowl and gently fold in the butter mixture and ¼ cup of the panko. Season with salt.
- Divide the crab mixture into 6 equal portions, and using your hands, gently form into patties. Place the crab cakes in the refrigerator for 15 minutes to chill and firm up slightly.
- Meanwhile, in food processor, pulse the remaining ¼ cup panko until finely ground. Place the panko in a shallow baking dish. Coat the crab cakes on all sides with the panko.
- In a large skillet over medium heat, add enough oil to coat the bottom of the pan.
- Brown both sides of the cakes, flipping once, until golden brown and cooked through, 6 to 8 minutes.
- Meanwhile, make the herb salad: In a mixing bowl, toss the herbs with the lime juice and oil, then season with salt.
- Serve the crab cakes with a spoonful of the Vietnamese mayonnaise and top with the herb salad.
Nutrition
| Calories per Serving | 423 |
| Total Fat | 36.6 g |
| Saturated Fat | 6.0 g |
| Trans Fat | 0.3 g |
| Cholesterol | 136.0 mg |
| Total Carbohydrates | 8.9 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 1.6 g |
| Sodium | 501.4 mg |
| Protein | 15.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
