We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes.

Makes 4 servings 

INGREDIENTS

For the Crab Cakes:

3 tablespoons butter

¼ cup finely chopped onion

1 pound jumbo lump crabmeat, picked over to remove cartilage

1/3 cup fresh bread crumbs (see Cook’s Notes above)

1 large egg, lightly beaten

¼ teaspoon hot red pepper sauce

Seasoned salt and freshly ground pepper

Lemon wedges

For the Lemon Aioli:

1 cup mayonnaise

Finely grated zest of 1 lemon

2 tablespoons fresh lemon juice

1 clove garlic, minced

Fine sea salt & freshly ground pepper, to taste

Habanero pepper or hot pepper of your choice, optional

EQUIPMENT ESSENTIALS

Medium skillet

Medium Bowl

Wax paper-lined baking sheet

Plastic wrap

Broiler pan, lightly greased

Small Bowl

For recipe instructions, visit www.CookTracks.com. 

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