Lump Crab Cakes


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!


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



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.







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