Andrew Zimmern’s Crab Cake Recipe

Table of Contents

Introduction

Today I will discuss Andrew Zimmerman’s Crab Cake Recipe This is my favorite Andrew Zimmern’s crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven.

It’s a true Baltimore-style country club crab cake, without filler ingredients. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out.

Origin of Andrew Zimmern’s Crab Cake Recipe

Embark on a voyage tracing the origins of Andrew Zimmern’s crab cake recipe, a testament to culinary innovation and expertise.

Ingredients for Andrew Zimmerman’s Crab Cake Recipe

Here’s a simplified version of Andrew Zimmern’s crab cake recipe:

Ingredients:

1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (such as Tabasco)
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped scallions
1 cup breadcrumbs
2 tablespoons unsalted butter
Lemon wedges, for serving

Instructions: Andrew Zimmerman’s Crab Cake Recipe

Step-by-Step Recipe Guide

Follow our comprehensive guide to recreate Andrew Zimmern’s crab cake recipe in your own kitchen, ensuring a culinary masterpiece with every bite.

Preheat your oven to 375°F (190°C).
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, salt, and black pepper. Mix well.
Add the lump crabmeat to the bowl, along with the chopped parsley and scallions. Gently fold the mixture together until well combined, being careful not to break up the crabmeat too much.
Form the mixture into crab cakes, using about 1/4 cup of the mixture for each cake. Shape them into patties and coat them lightly with breadcrumbs.
In a large skillet, melt the butter over medium heat. Once melted, add the crab cakes to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake the crab cakes for an additional 10-12 minutes, until heated through. Injoy the Andrew Zimmerman’s Crab Cake Recipe

Serving Suggestions and Pairings

Elevating the Presentation

Unleash your creativity as you explore various plating techniques to showcase Andrew Zimmern’s crab cakes in all their culinary splendor.

Serve the crab cakes hot, with lemon wedges on the side for squeezing over the top. Enjoy!

Accompaniments for a Flavorful Feast

Discover the ideal accompaniments and sauces that complement the rich flavors of Andrew Zimmern’s crab cakes, elevating your dining experience to new heights.

FAQs on Andrew Zimmerman’s Crab Cake Recipe

How do I ensure my crab cakes hold together during cooking?

To ensure the cohesion of your crab cakes, it’s essential to incorporate an adequate amount of binding agents such as breadcrumbs or mayonnaise into the mixture. These ingredients not only bind the crab cakes together but also enhance their texture and flavor.

Can I use canned crab meat for this recipe?

While fresh crab meat is recommended for optimal flavor and texture, canned crab meat can be used as a convenient alternative. However, be sure to drain the canned crab meat thoroughly before incorporating it into the recipe to prevent excess moisture.

What type of crab meat is best for crab cakes?

For the best results, opt for high-quality lump crab meat sourced from blue crabs or Dungeness crabs. These varieties offer a sweet and succulent flavor that elevates the overall taste of the crab cakes.

Can I prepare the crab cakes in advance?

Yes, you can prepare the crab cake mixture in advance and refrigerate it for up to 24 hours before cooking. This allows the flavors to meld together, resulting in even more delicious crab cakes.

What is the best way to store leftover crab cakes?

Store leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place them in a preheated oven or skillet until heated through.

Can I freeze Andrew Zimmern’s crab cake recipe?

Yes, you can freeze crab cakes for future enjoyment. Place them on a baking sheet in a single layer and freeze until firm, then transfer them to a freezer-safe bag or container. To reheat, bake the frozen crab cakes in a preheated oven until heated through.

Lets go see the video.

Conclusion

Embark on a culinary adventure with Andrew Zimmerman’s Crab Cake Recipe, a tantalizing blend of flavors and textures that promises to delight your senses. With its meticulous attention to detail and expertly crafted ingredients, this recipe encapsulates the essence of culinary excellence. Elevate your dining experience and impress your guests with this delectable dish that pays homage to the bounties of the sea.