Best Crab Cakes

Name: Best Crab Cakes
Yield: Serves 4
Cuisine: Mid-Atlantic
Ingredients: 1 pound, lump crabmeat, picked over for shells; 1 cup, milk; 1 1/2 cups, panko bread crumbs; , Salt and pepper; 2 , celery ribs, chopped; 1/2 cup chopped, onion; 1 , garlic clove, peeled and smashed; 1 tablespoon, unsalted butter; 4 ounces, shrimp, peeled, deveined, and tails removed; 1/4 cup, heavy cream; 2 teaspoons, Dijon mustard; 1/2 teaspoon, hot pepper sauce; 1 teaspoon, lemon juice; 1/2 teaspoon, Old Bay seasoning; 4 tablespoons, vegetable oil

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Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

Main Courses

Mid-Atlantic

Fish & Seafood

Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.

SERVES4

TIME1¼ hours, plus 20 minutes brining and 30 minutes chilling

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WHY THIS RECIPE WORKS

Our crab cakes are not bound with flavor-muting bread crumbs, gloppy mayo, and eggs. Instead, a delicate shrimp mousse holds everything in place and enhances crabmeat’s natural sweetness. Add some classic components like Old Bay and lemon j...

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