4 servings


  • For the Crabcakes:
  • 1 1/2 cups chicken stock
  • 1 1/2 cups heavy cream
  • 3/4 cup dry sherry
  • 2 celery ribs, trimmed and minced
  • 1 small yellow onion, peeled and minced
  • 1/4 bunch parsley, trimmed and chopped
  • 2 egg yolks
  • 3/4 cup toasted fresh breadcrumbs
  • 1 pound jumbo lump crabmeat, picked over
  • Flour
  • 1/4 cup extra-virgin olive oil
  • For the Sauce:
  • 1 small shallot, peeled and chopped
  • 1/2 cup heavy cream
  • 3 tablespoons chicken stock
  • 1 tablespoon dry sherry
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons fresh parsley leaves, chopped
  • Salt and freshly ground white pepper


Combine the stock, cream and sherry in a saucepan and simmer over medium-high heat until reduced to about 1/2 cup, about 40 minutes. Set aside to cool.

Combine the celery, onions, parsley, egg yolks, breadcrumbs and cooled cream mixture in a large bowl. Fold in the crab, then shape into 8 crab cakes about 3 inches in diameter. Arrange on a plate, cover and refrigerate for 4 hours or overnight.

Preheat the oven to 350 degrees F. Dredge the crabcakes in flour and shake off excess. Heat the oil in a large skillet over medium-high heat. Working in batches, fry the crabcakes, turning once, until browned, about 1 1/2 minutes per side. Transfer with a slotted spatula to a baking sheet. Bake until heated through, 5 to 10 minutes.

Sauté the shallots in the same skillet for 1 minute. Add the cream, stock and sherry, and boil until thickened, about 1 minute. Remove from the heat and whisk in the butter one piece at a time. Add the parsley and season to taste with salt and pepper. Divide the sauce among 4 plates and place 2 crabcakes on top of the sauce on each plate. Serve with crab salsa (see recipe) and boiled shrimp, if you like.

Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.

Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6928

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com