Crab Cakes
Course: AppetizersCuisine: AmericanDifficulty: EasyServings
6-8
servingsPrep time
35
minutesCooking time
15
minutesThis is a great recipe to bring to a get together. You can get a little crazy with the toppings to, I like to top mine with fresh mango salsa.
Ingredients
1 large egg
1/4 cup mayo
1 Tbsp fresh parsley
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp fresh lemon juice
Salt to taste
1 pound fresh lump crab meat
1 cup saltine crackers (cushed up) or panko breadcrumbs
2 Tbsp melted butter
Directions
- Preheat Oven to 450 degrees
- Whisk together mustard, Worcestershire, Old Bay, lemon juice, and salt in a large bowl. Place the crab meat on top followed by the cracker crumb. Gently fold together to incorporate you don’t want to break the crab meat up to much.
- Cover tightly and place in the fridge for at least 30 minutes or up until 1 day.
- Grease a rimmed baking sheet with butter or cooking spray.
- Using a measuring cup or ice cream scoop portion out 10-12 crab cakes. (Note: I like to make mine as mini crab cakes so they cook better and can be enjoyed by more people)
Form into cakes but don’t flatten them - Add a brush of melted butter to the top of each one for a little added flavor
- Bake for 12-15 minutes or until lightly browned around the edges. Finish with a squeeze of lime and enjoy.
Notes
- I like to serve these with mango salsa because it gives it a bright fresh flavor that compliments the crab cake very well. Or keep it classic and serve with cocktail sauce or one of my favorites a Remoulade.