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Le Chaudron recipe
Galettes de crabe
Crab cakes
⏱ 30 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)fresh crabmeat
100 g (3½ oz)Japanese breadcrumbspanko
2whole eggs
3green onions, chopped
1 tbspDijon mustard
2 tbsphomemade mayonnaise
1 tspWorcestershire sauce
100 g (3½ oz)clarified butterfor cooking
- 500 g (18 oz) fresh crabmeat
- 100 g (3½ oz) Japanese breadcrumbs panko
- 2 whole eggs
- 3 green onions, chopped
- 1 tbsp Dijon mustard
- 2 tbsp homemade mayonnaise
- 1 tsp Worcestershire sauce
- 100 g (3½ oz) clarified butter for cooking
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently flake the crabmeat with a fork, picking out any bits of cartilage.
- In the bowl, mix the crab with the panko, beaten eggs and green onions.
- Stir in the mustard, mayonnaise and Worcestershire sauce and season well.
- Fold gently with a spatula so the crab stays in chunks.
- Shape 8 even cakes in an 8 cm (3 in) ring, packing them firmly so they hold together.
- Chill for 30 minutes to firm up.
- Heat the clarified butter in the skillet and cook the crab cakes for 4 minutes per side until golden.
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