Stuffing Crab Cakes
Store-bought stuffing mix is the secret shortcut in these golden brown crab cakes, adding seasoning and substance. But lump crabmeat remains the star, mixed with just enough finely chopped apples, celery, and onion to give the cakes a little crunch and a fall feel.
- 3 tbsp. unsalted butter, divided
- 1⁄2 cup finely chopped leek, rinsed and dried
- 1⁄4 cup finely diced celery (1 stalk)
- 1⁄4 cup finely chopped apple (1/2 medium apple)
- 1⁄2 lb. lump crab meat, strained
- 2 tbsp. mayonnaise
- 3⁄4 tsp. Dijon mustard
- 2 large eggs, beaten
- 1 cup finely ground dried stuffing croutons (use a food processor), or substitute seasoned breadcrumbs
- 1⁄4 tsp. kosher salt, plus more as needed
- 1⁄8 tsp. freshly ground black pepper
- 1⁄4 cup olive oil, divided
- Crème fraiche, for serving
- Microgreens or fresh herbs, for garnish (optional)
- In a large nonstick skillet over medium heat, melt 1 Tbsp. butter. Add the leek and season with salt; cook, stirring occasionally, until softened, 2 minutes. Add the celery and cook, stirring frequently, until softened, 1 minute. Add the apple and cook, stirring occasionally, 1 minute. Remove and chill until cool, about 10 minutes.
- Meanwhile, in a medium bowl, add the crab, mayonnaise, mustard, beaten eggs, breadcrumbs, salt, and pepper. Stir in the cooked ingredients.
- Shape the mixture into twelve 2-inch disks. Place on a baking sheet and chill 30 minutes and up to 1 hour.
- When ready to cook, set a paper-towel-lined plate next to the stove. In a large nonstick skillet add 2 tablespoons olive oil and 1 tablespoon butter. Cook over medium heat until the butter is melted, then add half of the crab cakes, leaving room between each. Fry, flipping once with a spatula, until golden brown on both sides, 8 to 10 minutes.
- Remove to the prepared plate. Repeat with the remaining crab cakes, olive oil, and butter. Let cool slightly (to prevent the crème fraiche garnish from melting). Garnished with a dollop of crème fraiche and micgrogreens or herbs, if using.