Crab cakes are really simple to make and they are a wonderful choice as an appetizer or as an entree. They can be pan-fried or broiled to reduce fat and calorie content. In this recipe, sweet juicy lump crab meat is held together with just a mixture of fresh farm eggs, some panko bread crumbs, mayo and Dijon mustard. Extra flavor is the courtesy of fresh parsley, scallions and hot pepper flakes.
1 pound of crab meat
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
1 teaspoon of Old Bay seasoning
2 tablespoons of chopped fresh parsley
1 scallion, thinly sliced
¼ teaspoon of hot pepper flakes
¼ cup of panko bread crumbs
Olive oil for baking sheet
Lemon wedges for serving
Preheat broiler on high.
Line large baking sheet with aluminum foil, and lightly grease with olive oil, this will ensure easy cleanup.
In a large mixing bowl whisk eggs mayonnaise, mustard, Old Bay seasoning, parsley, scallions and pepper flakes until well mixed.
Add crab meat and bread crumbs.
Using 2 forks gently fold all ingredients together. Be sure to not over mix the crab meat, you want to have nice lumps of crab meat in your crab cake.
Prepare crab cake patties, I use 1/3 cup of crab mixture for each patty, you should have about 8 crab cakes from this recipe.
Place crab cakes on the prepared baking sheet, and place the baking sheet in the middle of the oven, about 8 inches from the heating element. Broil for 10 to 12 minutes, until crab cakes are firm, and golden brown.
Serves 8 as an appetizer or 4 as an entrée.
Grill time 10 to 12 minutes.
Total time about 30 minutes.
This is a Smell of Rosemary original recipe.
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