Winter Wonderland Crab Cakes with Cranberry Chutney

Allergens

Crustacean Shellfish (crab), Egg, Wheat (breadcrumbs)

Ingredients

• 1 lb lump crab meat
• 1 cup fresh breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 2 tablespoons minced red onion
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• For the Cranberry Chutney:
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 tablespoon cornstarch

Instructions

1. In a large bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, red onion, mustard, parsley, Old Bay seasoning, salt, pepper, and Parmesan cheese. Mix until just combined be careful not to overmix, as this can make the crab cakes dense.
2. Form the mixture into 6 evenly sized patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them hold their shape during cooking.
3. In a small saucepan, combine the cranberries, sugar, apple cider vinegar, cinnamon, ginger, orange zest, and orange juice. Bring the mixture to a boil over medium heat, stirring occasionally.
4. In a separate small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the saucepan while continuously stirring the cranberry mixture. Continue cooking until the chutney thickens and becomes glossy, about 3 4 minutes. Remove from heat and set aside to cool slightly.
5. Heat olive oil in a large non stick skillet over medium heat. Cook the crab cakes for 3 4 minutes per side, or until golden brown and heated through. Be careful not to overcook, as this can dry out the crab meat.
6. Transfer cooked crab cakes to a paper towel lined plate to remove excess oil. Serve immediately with a generous dollop of cranberry chutney on top.

Chef’s Insight

- The secret to perfect crab cakes is in the balance of flavors and textures. Be sure not to overmix the ingredients, as this can result in dense, less appealing crab cakes.

Notes

- Be sure to use fresh, high-quality crab meat for the best results. Lump crab meat is recommended, but backfin or jumbo lump can also be used.
- You may substitute dried cranberries and orange marmalade for the fresh cranberries and orange zest in the chutney recipe if needed.