Lump Crab Cakes

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This morning, like most, I was running late for work. When it dawned on me that I needed to think of something for dinner, I remember that I bought some fresh crab meat at the grocery store yesterday and crab cakes would be perfect! Crab cakes are simple to throw together and pair well with any veggie for a complete meal. I have made crab cakes before with a recipe I found online, but I wanted to start from scratch and make one of my own. On my way home I stopped to grab a few fresh items to make my cakes and then I literally opened my spice cabinet and my fridge pulling out everything that I thought would add great flavor. It totally worked, I was really happy with the results and so were my taste buds!

Ingredients:

1lb fresh wild caught lump crab meat (claw meat works as well)

1 cup panko bread crumbs

2 large eggs

Salt to taste

2 tsp garlic powder

2 tsp Flavor God everything spicy (Flavor God spices are AMAZING and gluten free)

1& 1/2 tablespoon old bay

1/4 sweet onion chopped

1 tsp crushed red pepper

1 heaping tablespoon Dijon mustard

1/2 cup of mayonnaise (can substitute with light mayo for fewer calories and fat)

Fresh squeezed juice from 1/2 of a lemon

Extra Virgin Olive Oil

Butter

Instructions:

Serving size = 8 cakes

Preheat oven to 400 degrees F. In a large bowl with a fork, smash the lump crab meat to separate the large pieces and then add all of the above ingredients while mixing well each time one is added. Add 1 tablespoon extra virgin olive oil and 1 tab of butter to pan on medium heat. Hand mold cakes to about the size of your palm and 1 & 1/2 inches thick. Once butter is melted, place cakes in pan and sear on each side for about 3 minutes until golden brown. Remove cakes from pan and place on greased cookie sheet, squeeze some more fresh lemon over top and sprinkle a light coating of old bay, then bake in oven for another 15 minutes until cakes are cooked through.

Garnish with lemon and serve with your favorite cocktail or aioli sauce.

Enjoy!!

 

 

 

 

 

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