Gourmet Minutes - Crab Cakes
On this week's Gourmet Minutes with Mallory, Harrah's Chef Jason Ison shows Mike how to make crab cakes.
For crab cakes
Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
Make crab cakes:
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.