Crab Cake Hand Blender Recipe

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Made with these products:

Serves 4
Prep: 15 minutes
Cook: 14-20 minutes
Difficulty level: Medium

Ingredients

  • 2 celery ribs, cut into 2-inch pieces
  • 2 scallions
  • 2 cloves garlic
  • 2 oz. cod
  • 2 tbsp heavy cream
  • 1 tsp Dijon mustard
  • Pinch of cayenne, or to taste
  • 1/8 tsp Old Bay seasoning
  • Salt and pepper, to taste
  • 1 lb. lump crabmeat, picked over for shells
  • 2/3 cup panko
  • 4 tbsp vegetable oil, divided, or as needed
  • Lemon wedges, for serving

  1. Using Braun’s Multiquick Hand Blender with its 2-cup chopper attachment, chop celery, pulsing about 10-12 times. Remove from bowl and transfer to a large bowl. Add scallions, cut into 1-inch pieces, and garlic to the 2-cup chopper and finely chop.  Transfer vegetables to large bowl.
  2. Add cod to 2-cup chopper attachment and puree until smooth. Add heavy cream and pulse, about 5-7 times until mixed in. Transfer fish puree to bowl with vegetables.
  3. Add mustard, cayenne, Old Bay, salt and pepper. Stir well.
  4. Add crabmeat and fold gently with rubber spatula, being careful not to over mix and break up lumps of crabmeat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties.
  5. Pour panko into a shallow dish and season with salt and pepper, to taste. Coat each cake in panko, firmly pressing to adhere crumbs to the outside of the crab cake.
  6. Heat 2 tablespoon oil in non-stick skillet over medium heat until hot. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with lemon wedges.

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