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Gourmet Crab Cakes Recipe

Gordon Ramsay's Crab Cakes Rich, pan-seared crab cakes made with premium lump crabmeat, minimal filler, fresh herbs, and delicate seasonings, served golden brown with a crispy exterior and tender, flaky interior.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Crab Cakes

  • 2 lb. crabmeat (1 lb. lump and 1 lb. backfin crabmeat blend)
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 3 tbsp. unsalted butter
  • 2 tbsp. Old Bay seasoning
  • ½ cup panko breadcrumbs
  • 3 tbsp. chives, chopped
  • ½ tsp. Tabasco sauce
  • 6 tbsp. mayonnaise
  • 1 ½ lemons zested
  • ½ tsp. salt, to taste
  • ½ tsp. black pepper, to taste
  • 2 oz. oil for cooking

For the Creamed Corn

  • 4 ears fresh corn, kernels cut from the cob or 1 lb. frozen corn
  • 3 tbsp. yellow onion, diced small
  • 3 tbsp. unsalted butter
  • ½ cup heavy cream
  • ½ tsp. salt, to taste
  • ½ tsp. black pepper, to taste

For the Asparagus

  • 1 lb. asparagus, trimmed
  • Kosher salt for boiling water
  • Extra-virgin olive oil
  • 2 garlic cloves, smashed
  • ¼ tsp. salt, to taste
  • ¼ tsp. ¼ tsp. black pepper, to taste
  • Pinch crushed red pepper flakes

Instructions
 

Prepare the Crab Cakes

  • Cook Aromatics: In a pan, melt butter over medium heat. Add garlic and shallot, and sauté until soft.
  • Mix Crab Cake Ingredients: In a large bowl, combine the sautéed garlic and shallot, crabmeat, panko, chives, Tabasco, mayonnaise, lemon zest, salt, and pepper. Gently mix.
  • Form Crab Cakes: Shape the mixture into crab cakes.
  • Cook Crab Cakes: Heat oil in a skillet over medium heat. Fry the crab cakes until golden brown on each side. Set aside.

Make the Creamed Corn

  • Cook Corn: In a saucepan, melt butter over medium heat. Add onion and corn, and cook until tender.
  • Add Cream: Stir in heavy cream, salt, and pepper. Cook until the mixture thickens slightly.

Cook the Asparagus

  • Boil Asparagus: Bring a pot of salted water to a boil. Add asparagus and cook until tender-crisp.
  • Sauté with Garlic: Drain asparagus. Heat olive oil with smashed garlic, salt, black pepper, and red pepper flakes in a skillet. Add asparagus and toss to coat.
  • Serve the crab cakes with a side of creamed corn and garlic asparagus.

Video

Notes

Adapted from Gordon Ramsay's The F Word TV Show. 
Fold the crab meat gently when mixing to keep large chunks intact. This helps maintain a luxurious texture in the finished crab cakes, rather than a mushy consistency.