Making a good crab requires striking a delicate balance between the amount of breading and the amount of crab used. If you put too much breading, you lose the taste of the crab meat, so it tastes more like fried bread with a hint of crab. If you don’t put enough breading, your crab cake will shackle and look more like a crab cake mash than an actual crab cake. This recipe strikes just the right balance and happens to be one of my husband’s favorite meals. He won’t even order crab cakes at a restaurant anymore. You can have them as appetizers or add in a side salad and have them for dinner. Try it out and let me know what you think. Hopefully you will enjoy them as much as my husband does.
Crab Cakes
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 3 cups of jumbo lump crab meat
- 1/3 cup of red onion (diced)
- 1/2 cup of red bell pepper (diced)
- 1/4 cup of chives (diced)
- 4 teaspoons of Creole seasoning or Old Bay
- 2 large eggs
- 1/2 cup of Panko breadcrumbs
- 2 tablespoons of mayonnaise
- juice of 1/2 lime
- 1/2 stick of butter
Instructions
- Preheat the oven to 375 degrees.
- Empty the crab meat into a medium-sized mixing bowl.
- Dice the red onion, bell pepper, and chives; add the onion, bell pepper, chives and Creole seasoning to the crab meat. Mix the ingredients in so that they are evenly distributed throughout the crab meat.
- Add in the lime juice, eggs and mayonnaise and stir the mixture again.
- Then, add in the panko crumbs and stir the mixture one more time; make sure that all of the ingredients have been worked into the crab meat.
- Place the butter into a large casserole dish and melt the butter in the oven. This should not take more than 1-2 minutes. Once the butter has melted, remove the casserole dish from the oven and set it aside.
- Take about two tablespoons of the crab meat mixture and pat it into a cake; place the crab cake into the butter-lined casserole dish. Repeat this step until you have used all of the crab meat.
- Place the crab cakes into the oven for 15 minutes.
- Once 15 minutes have passed, take a small marinade brush, and dip it into the melted butter of the casserole dish. Brush some butter from the bottom of the casserole dish on top of each crab cake. This will help give the crab cakes a nice crispy texture on top.
- Bake the crab cakes for an additional 10 minutes and then remove them from the oven.
- Take a spatula or butter knife and carefully lift the perimeter of each crab cake before removing it for plating. This will help to ensure that your crab cakes do not break apart as you remove them from the baking pan.
- Plate your crab cakes and enjoy!
- Servings : 10-12 medium-sized crabcakes
- Ready in : 40 Minutes
- Course : Appetizer
- Recipe Type : Appetizers, Dinner
- Ingredient : Fish
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