Crushed Cacio e Pepe Tantos stand in for the usual breadcrumbs here, adding cheesy, peppery flavor and a seriously crispy exterior. Lots of crab, just enough binder, and a quick chill so they hold their shape in the pan.
Makes 6 crab cakes
INGREDIENTS
- 1 bag Cacio e Pepe Tantos, plus extra for serving
- 8 oz lump crab meat
- 8 oz white crab meat
- 1 egg, lightly beaten
- 1 tbsp dijon mustard
- ⅓ cup mayo
- 1 tsp worcestershire sauce
- 2 tbsp chives, plus more for serving
- 1 tsp cracked black pepper
- ½ tsp salt
- 2 tbsp canola or other high heat neutral oil
- Flaky salt and tartar sauce, for serving
DIRECTIONS
- Pick through the crab meat and remove any pieces of shell.
- Pulse the Cacio e Pepe Tantos in a food processor until they reach a breadcrumb-like consistency. Measure out 1 ½ cups and set aside.
- In a large bowl, whisk together the egg, dijon, mayo, worcestershire, salt, and pepper.
- Add the crab meat, Tantos breadcrumbs, and chives and fold together gently.
- Form the mixture into 6 patties and freeze on a sheet pan for 10 to 15 minutes.
- Heat the oil in a large skillet over medium heat. When it starts to shimmer, add the crab cakes and cook about 5 minutes per side, until golden brown and crispy.
- Transfer to a wire rack and season with flaky salt.
- Serve topped with tartar sauce, chives, and extra Tantos.
