Del Frisco’s Crab Cake Recipe: A Step-by-Step Guide
Introduction
Hi there! I’m Ava Moore and I’m here to share with you one of my all-time favorite recipes: Del Frisco’s crab cakes. As an expert in cooking, I’ve tried many different crab cake recipes over the years, but this one is by far the best. Not only is it delicious, but it’s also surprisingly easy to make. In this article, I’ll walk you through each step of the recipe so that you can make restaurant-quality crab cakes in the comfort of your own home.
Interesting Facts About Del Frisco’s Crab Cake Recipe
- Del Frisco’s crab cakes are made with jumbo lump crab meat, which is the highest quality crab meat you can buy.
- The recipe was created by Del Frisco’s executive chef, Shawn Quinn.
- Del Frisco’s crab cakes have won numerous awards, including “Best Crab Cakes” by the Washingtonian Magazine.
Ingredients
- 1 pound jumbo lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 1/4 cup diced celery
- 1/4 cup chopped fresh parsley
- 1/4 cup panko bread crumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
Instructions
- In a large bowl, combine the crab meat, mayonnaise, red bell pepper, onion, celery, parsley, bread crumbs, Dijon mustard, Worcestershire sauce, salt, black pepper, cayenne pepper, and beaten egg. Mix until well combined.
- Form the mixture into 8 equal-sized patties and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the refrigerator for at least 30 minutes to allow the patties to firm up.
- Preheat the oven to 350°F.
- Place the flour in a shallow dish.
- Heat the vegetable oil in a large skillet over medium heat.
- Coat each crab cake in flour and shake off any excess.
- Carefully place the crab cakes in the hot oil and cook until golden brown on both sides, about 3-4 minutes per side.
- Transfer the crab cakes to a baking sheet and place them in the oven for 5-7 minutes to finish cooking.
- Remove the crab cakes from the oven and serve immediately.
My Experience Making Del Frisco’s Crab Cakes
I’ve made Del Frisco’s crab cakes many times and they always turn out perfect. The recipe is easy to follow and the result is a restaurant-quality dish that’s sure to impress. I’ve served these crab cakes to guests on many occasions and they always rave about how delicious they are. I highly recommend giving this recipe a try!
Frequently Asked Questions
What is jumbo lump crab meat?
Jumbo lump crab meat is the highest quality crab meat you can buy. It comes from the two large muscles that connect a crab’s swimming legs to its body. It has a sweet, delicate flavor and a firm texture.
Can I use canned crab meat?
You can use canned crab meat, but the texture and flavor won’t be as good as using fresh jumbo lump crab meat. If you do use canned crab meat, be sure to drain it well before using it in the recipe.
Can I make the crab cakes ahead of time?
Yes, you can make the crab cakes ahead of time and refrigerate them until you’re ready to cook them. Just be sure to let them come to room temperature before cooking.
What should I serve with crab cakes?
Crab cakes are delicious on their own, but you can also serve them with a side salad or some roasted vegetables for a complete meal.
Can I freeze leftover crab cakes?
Yes, you can freeze leftover crab cakes. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, remove from the freezer and bake in a 350°F oven for 10-15 minutes, or until heated through.