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This particularly elegant crab cake recipe comes from chef David Burke of New York City’s Tavern62. Softened onions and celery are folded into the sweet lump crabmeat along with butter, mayonnaise, and eggs for binding, and a judicious amount of Old Bay seasoning, plus a little fresh chives and lemon zest. Instead of being formed into mounds and breaded, the mixture is sandwiched between little rafts made of light, crispy pretzel sticks (the popular-in-Japan brand Pretz is what the chef prefers; you can find them in Asian markets, stores like World Market, and online). Once they’re well chilled so they hold together, the delicate cakes are pan-fried. They’re delicious on their own, but feel free to get a little fancier and garnish with restaurant-style touches like roe, supremed citrus segments, microgreens or herbs, and dots of aioli.
The preferred brand of pretzel sticks for this recipe, Pretz are much thinner and delicate than your standard preztel rods. They come in an astonishing range of seasonings, but Original works best since it doesn't overwhelm the flavors in the crab cake.Buy Now ›