Jacques Pépin's crab cakes from I Love Crab Cakes!: 50 Recipes for an American Classic by Tom Douglas and Shelley Lance

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Accompaniments: Jacques Pepin's red sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on August 29, 2021

    As always Jacques does not disappoint. These crab cakes are some of the best I've ever made and not especially difficult either. The minced almonds in the breadcrumb coating give the outside a nice crunch while the herbs and seasonings make the inner crab mix sublime. But what really takes this dish over top is his amazing red sauce. If you make these crab cakes, you absolutely have to make his red sauce to serve with them.

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