Crab Cakes
 
 
Recipe type: Side Dish, Appetizer
Ingredients
  • 1 pound (16 ounces) jumbo lump crab meat
  • 2 tablespoons butter
  • ¼ cup green onion (or white onion), diced
  • 3 tablespoons red bell pepper, diced
  • 3 tablespoons celery, diced
  • 1 tablespoon parsley, minced
  • 1 egg
  • ½ teaspoon Worcestershire sauce
  • ¼ cup mayonnaise
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • 1¼ cup Panko bread crumbs
  • 1½ cup canola oil
Instructions
  1. Rinse lump crab meat and pick through for any shells. Drain well and add to a bowl.
  2. Heat a medium skillet over medium heat and add the butter. Once melted, add the onions, red bell pepper, and celery and sauté for a few minutes.
  3. Season with salt and pepper and cook for 3-5 minutes, or until vegetables have softened.
  4. Add the veggies to the lump crab meat with the parsley.
  5. In small bowl, combine the egg, Worcestershire sauce, mayonnaise, Dijon mustard, and cayenne pepper and add to the crab meat mixture.
  6. Stir gently to combine. Fold in 1 cup Panko bread crumbs.
  7. Roll crab meat mixture into 1 inch balls, and coat in remaining Panko bread crumbs (or mix all of the bread crumbs into the crab mixture, which is what I normally do)
  8. Refrigerate the crab cakes for a few minutes so they don't fall apart.
  9. Lightly drizzle a skillet with olive oil. Brown the crab cakes, gently turning each one so all sides are golden brown, about 3-4 minutes each side. Drain them on a paper towel. *
  10. Place crab cakes on a foil-lined baking sheet and bake for a few minutes (or in the toaster oven) at 350 until crispy and completely browned.
Notes
*If you don't want to brown them in oil, you can just place the patties on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Place the tray in the oven and bake at 350 for 15-25 minutes, or until golden brown. Flip halfway through.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/31/crab-cakes/