Because there are no filler ingredients and almost no binder, the crab mixture needs to be chilled before cooking; otherwise, it won’t hold together. (It’s also why these are so good.)
Ingredients
4 Servings
Blackening Spice Mix
2
1
1
¾
½
¼
¼
¼
Crab Cakes
1
¼
1
1
Mustard Sauce and Assembly
3
1
1
¼
½
½
¼
2
3
Special Equipment
Preparation
-
Blackening Spice Mix
Step 1
Mix paprika, oregano, salt, garlic powder, onion powder, cayenne, black pepper, and sugar in a small bowl to combine.
Step 2
Do Ahead: Spice mix can be made up to 1 month in advance. Store in an airtight container at room temperature.
-
Crab Cakes
Step 3
Whisk egg in a medium bowl just to blend. Discard all but 2 Tbsp. beaten egg. Mix mayonnaise, parsley, ½ tsp. blackening spice, and a pinch of salt into remaining egg. Fold in crabmeat just until coated, taking care not to break it up too much.
Step 4
Divide crab mixture into 4 equal portions and, working with 1 portion at a time, pack tightly into ring mold set on a parchment-lined baking sheet; smooth top. Carefully remove ring mold. Repeat with remaining crab mixture. Cover with plastic wrap and chill at least 1 hour (cakes will firm slightly when chilled).
Step 5
Do Ahead: Crab cakes can be formed 1 day ahead. Keep chilled.
-
Mustard Sauce and Assembly
Step 6
Preheat oven to 400°. Melt 1 Tbsp. butter in a small saucepan over medium. Cook shallot, stirring often, until softened, about 5 minutes. Whisk in flour and cook, whisking often, until just beginning to smell nutty, about 3 minutes. Whisk in wine, bring to a boil, and cook just until thick, about 1 minute. Whisk in broth, return mixture to a boil, and cook until thick enough to coat a spoon, about 5 minutes. Add cream, bring to a simmer, and cook, whisking occasionally, until mixture is again thick enough to coat a spoon, about 4 minutes. Whisk in mustard, cover sauce, and keep warm.
Step 7
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large nonstick skillet over medium. Working with 2 crab cakes, sprinkle 1 tsp. breadcrumbs over each cake and carefully place, crumb side down, in skillet. Cook, occasionally swirling fat in pan around, until bottom sides of crab cakes are deep golden brown, about 5 minutes. Sprinkle 1 tsp. breadcrumbs over top sides of each crab cake, then very carefully turn over (you may need to use 2 spatulas as cakes will be very delicate). Cook until breadcrumbs are golden, about 2 minutes. Transfer to a plate. Wipe out skillet and repeat with remaining oil, butter, crab cakes, and breadcrumbs.
Step 8
After the second batch of crab cakes is done cooking, return crab cakes on plate to skillet and transfer to oven. Cook until warmed through, about 3 minutes.
Step 9
Serve crab cakes over mustard sauce topped with parsley.
