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Tocqueville Restaurant

15 East 15th St.
New York, NY 10003
(212) 647-1515

Crab Cakes
Chef Marco Moreira of Tocqueville Restaurant – New York, NY
Adapted by StarChefs

Yield: 8 Servings


  • 3 teaspoons butter
  • 2 teaspoons mayonnaise
  • 1 pound jumbo lump crab meat, cleaned
  • 4 slices white bread, crusts removed, ground in a food processor
  • Cayenne pepper to taste
  • 1/3 cup chopped chives
  • 1/3 cup chopped scallions
  • 1/3 cup chopped parsley
  • 1 teaspoon extra virgin olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs (finely ground panko or 8 slices untoasted white bread, crusts removed, ground in the processor)
  • ¼ cup olive oil (not extra virgin)
  • 1-2 Tablespoons butter

Using a small whisk or hand blender, emulsify melted butter with mayonnaise. In a large mixing bowl combine crab meat, bread crumbs, melted butter with mayonnaise, cayenne, chives, scallions, parsley, olive oil and lemon juice together, without breaking crab lumps completely. Season to taste with salt and pepper. Chill mixture, at least 30 minutes.

Shape crab mixture into quenelles by pouring into molds or shaping by hand. Set crab quenelles on a sheet pan and chill well. Dredge crab cakes in flour, brush with beaten egg and roll in fine breadcrumbs or panko, removing excess each time. Heat a large sauté pan with olive oil. Pan-fry quenelles, working in batches so as not to overcrowd the pan. Add a pat of butter half-way through. Set crab cakes on a plate lined with paper towel to drain fat. Serve immediately.

Wine Pairing:
An un-oaked, refreshing white such as the Havens Albariño 2003



  Published: January 2005