My F&W
quick save (...)

Bambou Crab Cakes


Herb Wilson's crab cakes are one of Bambou's best sellers. He serves them with a drizzle of molasses glaze for a lightly sweet Caribbean flavor.

Plus: More Seafood Recipes and Tips

  1. 1 1/2 pounds fresh lump crabmeat, picked over
  2. 3/4 cup mayonnaise
  3. 1/3 cup chopped red bell pepper
  4. 1/3 cup finely chopped red onion
  5. 1 1/2 teaspoons Old Bay Seasoning
  6. 1 1/2 teaspoons kosher salt
  7. 1/4 teaspoon freshly ground pepper
  8. 2 cups fresh bread crumbs
  9. 3 tablespoons unsalted butter
  10. 1/4 cup vegetable oil
  11. 1/4 cup balsamic vinegar
  12. 1/4 cup unsulphured molasses
  13. 3 medium tomatoes, sliced crosswise 1/4 inch thick
  14. 8 fresh basil sprigs
  15. 1 tablespoon plus 1 teaspoon Chive Oil
  1. In a large bowl, gently mix the crabmeat, mayonnaise, red bell pepper, onion, Old Bay Seasoning, salt and pepper. Stir in 1 cup of the bread crumbs and shape the mixture into eight 4-inch crab cakes. Spread the remaining 1 cup of bread crumbs on a plate and coat each cake with the crumbs. Set the crab cakes on a baking sheet, cover and refrigerate for at least 20 minutes or up to 4 hours.
  2. In a large skillet, melt 1 1/2 tablespoons of the butter in a 2 tablespoons of the butter in 2 tablespoons of the oil. Add 4 of the crab cakes to the skillet and cook over moderate heat, turning once, until crusty, golden brown and heated through, about 10 minutes. Transfer to a baking sheet and keep warm in a low oven while you cook the remaining crab cakes in the remaining butter and oil.
  3. Meanwhile, in a small nonreactive skillet, combine the balsamic vinegar and molasses and simmer over low heat until slightly thickened, about 2 minutes.
  4. Arrange the tomato slices in the center of 8 plates and set the crab cakes on top. Garnish with a basil sprig. Drizzle 2 teaspoons of the molasses glaze and 1/2 teaspoons of the molasses glaze and 1/2 teaspoon of the Chive Oil around each serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.