Crab and Artichoke Cakes

Crab And Artichoke Cakes Recipe

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Melissa Snow


I have yet to eat at this restaurant, but it is my goal to do so the next time I vacation at WDW. This appetizer is served at Victoria and Albert's at the Grand Floridian.


★★★★★ 1 vote



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  • 1 c
    diced artichoke bottoms(canned or frozen)
  • 1 lb
    lump crabmeat
  • 3/4 c
    panko bread crumbs
  • 1 tsp
    finely chopped red onion
  • 1/2 tsp
    chopped fresh herbs(parsley, thyme, and chives)
  • 1/2 c
  • 1
    egg yolk
  • 1 tsp
    dijon mustard
  • 1 tsp
    worcestershire sauce
  • 1/2 tsp
    tabasco sauce
  • ·
    coarse salt, to taste
  • ·
    freshly ground black pepper, to taste
  • 1/4 c
    unsalted butter

How to Make Crab and Artichoke Cakes


  1. In a mixing bowl, combine artichokes, crabmeat, bread crumbs, onion, and herbs.
  2. Add the mayonaisse, egg yolk, mustard, Worcestershire sauce, Tabasco, salt, and pepper. Mix thoroughly. Divide mixture into 8 large or 16 small crab cakes.
  3. Heat butter in hot saute pan. Fry cakes till golden brown on each side. Serve immediately.

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About Crab and Artichoke Cakes

Course/Dish: Seafood Appetizers

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