Crab Cakes Recipe

About: Chef André Rochat has made a career of preparing flawless French cuisine. Here he offers an elegant, sophisticated version of an American classic, the crab cake, that utilizes succulent Dungeness crab to create a dish that will bring any crab lover to their knees, submitting to its greatness. Among all the crab that's in the crab cakes, a healthy amount of red and yellow bell peppers are present, giving it a lovely flavor combination that will satiate appetites. This appetizer is a great opening dish for a refreshing lunch or a filling dinner. Pair with a light white wine if you're interested in an adult beverage to accompany this dish.

Recipe Info

Restaurant: Alize | Las Vegas

Servings: 4
Prep Time: 30 minutes
Cuisine: French
Meal Type: Dinner
Main Ingredient: crab
Dish Type: Appetizer
Cooking Method: Pan Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No



Brunoise red onions and bell peppers by cutting into a julienne (thin strips) and cutting each strip into a tiny dice (pieces should be 2mm or less)

In large bowl, combine crab, onions, bell peppers, lemon juice, mustard, Worcestershire sauce, and Tabasco. Add salt and pepper to taste, little by little.  

Using a 6 oz. ice cream scoop, form mixture into balls. Dip each ball in flour, then egg wash, then breadcrumbs. Press each ball into a round cookie cutter to shape into cake.

Heat oil over medium heat in large sautee pan. Sautee cakes about 1 ½ to 2 minutes on each side, until golden. Garnish with chives.

Recipe Note:

To brunoise red onions, cut onion in half, and then take flakey outer skin off. Then take off one layer of the onion and cut into long thin strips, and then cut into small dice as stated. Trying to cut a large amount into brunoise for such a small recipe would be unnecessary. For the bell pepper, cut off the top and then take a spoon to core out the seeds. Wash under cool water to get remaining little bits. Cut pepper in half length-wise, then half those pieces again to make it easier to cut into long thin strips, then a small dice again.

The crab meat must be dry. There should be no jus at all.


1 can(s) Dungeness crab 4 oz. red onions 4 oz. red bell pepper 4 oz. yellow bell pepper 2 fl. oz. lemon juice 5 Tbsp. mustard 2 tsp. Worcestershire sauce 1 dash Tabasco sauce 7 egg yolks 8 oz. breadcrumbs 1 pinch salt 1 pinch pepper 2 Tbsp. butter 3 bunches chives


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