Crab and Brie Cakes with a Pistachio Crust

Mini Crab and Brie Cakes with a Pistachio Crust

2 Servings


1/3 C Toasted Pistachios, finely chopped

3 oz. Brie, well chilled

8 oz. Lump Crab meat, picked over

1 Tbsp Vidalia onion, minced

1 tsp fresh-squeezed lemon juice

¼ tsp kosher salt

1/8 tsp cayenne pepper

1 Tbsp canola oil

*Note: Useful tool - 2 inch biscuit cutter


To toast the pistachios, place the nuts in a small skillet over medium heat for about 5 minutes.  Shake and stir constantly to avoid burning the nuts.  After about 5 minutes the nuts should be lightly brown.  Immediately remove the nuts from the pan to stop the cooking process.  Allow the nuts to cool completely before chopping.  Once the nuts have cooled, place the nuts in a food processor and pulse several times.  Place the nuts in a small shallow dish and set to the side.

Cut the brie into ½ inch cubes.  Place the cubed brie, crab meat, onion, lemon juice, salt and cayenne in a mixing bowl.  Mix well with a fork but gently so as not to break up the crab too much.

To make uniform crab and brie cakes, I use a 2 inch biscuit cutter.  Fill the biscuit cutter with the crab mixture.  Carefully remove the crab and brie cake and place it in the nut mixture.  Carefully coat the crab cake in the toasted pistachios.  Repeat until all of the crab mixture has been used.  Chill for 1 hour. 

Heat the canola oil in a sauté pan over medium heat.  Make sure that the oil and pan are hot.  Place the crab cakes in the pan and cook for about 3 to 4 minutes on each side or until golden brown.  Let the crab and brie cakes cool for a few minutes prior to serving. 

Recipe makes 6 two-inch crab cakes 

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