Pretzel-Crusted Crab Cakes
Recipe from Food & Wine

Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.


Pretzel-Crusted Crab Cakes
Courtesy of Stephanie's on Newbury

by 2  people

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Servings: 4
Prep Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Related Categories: Appetizers, Crab, Crab Cake Appetizers, Crab Cakes, Crab Cakes, Crab Cakes, Crab Cakes, Crab Cakes, Fish and Seafood, Seasonal, Special Occasions, Summer
 
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Ingredients
  • 1/2  cup
    mayonnaise
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  • 1 
    large egg
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  • 1  tablespoon
    Dijon mustard
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  • 1/4  teaspoon
    Old Bay seasoning
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  • 1/4  teaspoon
    sweet paprika
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  • 3 
    scallions, green parts only, thinly sliced
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  • 1  pound
    lump crabmeat, picked over for shell
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  • 3/4  cup
    finely ground hard pretzels (from 1/2 pound pretzels)
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  • 2  tablespoons
    unsalted butter
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  • 1  tablespoon
    vegetable oil
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Directions
1.
In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
2.
Preheat the oven to 400 degrees. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.

MAKE AHEAD
The crabmeat mixture can be refrigerated overnight.
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