Crab cakes are great for a main dish, an appetizer and even on the side to accompany another protein like steak

This is our delicious take on this versatile dish

 If making these as an appetizer you can double the recipe and change the amount of mixture per crab cake, to make them smaller and to get more

You will need 1 pound of crab meat, 2 large eggs, 1 to 1 1/2 cups of panko (Japanese breadcrumbs), 2 tablespoons of mayonnaise, 1 tablespoon of dijon mustard, 2 garlic cloves grated, 1/4 cup of chopped fresh parsley, 2-3 scallions, 1 teaspoon of old bay seasoning, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of cayenne pepper and a pinch of kosher salt to sprinkle on the crab cakes as they finish cooking

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Let’s start with the crab meat

Even though it states on the package that it was hand picked I like to double check it

Place in a bowl and gently pick through the crab meat to ensure there are no pieces of shell left behind from when it was packaged

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Next let’s zest the lemon , grate our garlic, chop up the scallions and parsley and add them to the crab meat

Click on our link to learn how to grow scallions right in your kitchen!

Show me how to grow Scallions in my Kitchen

Next add in your mayonnaise, mustard, Old Bay seasoning, ground black pepper, cayenne pepper and two eggs

 Add in 1 cup of panko breadcrumb and gently fold your ingredients together

If the mixture doesn’t hold together you can add more panko as needed

Chill the mixture for at least a 1/2 an hour to make forming the crab cakes easier

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Line a sheet pan with waxed paper sprayed with some cooking oil

Using a 1/3 cup measure, scoop the crab mixture onto the sheet

Using the palm of your hands, gently press into discs

This recipe yielded 10 crab cakes

 Heat 1 cup of canola oil over medium heat

Test the oil with a sprinkle of panko to see when it is hot enough

Cook in batches so you don’t over crowd the pan

Gently place the cakes into the hot oil and cook 4-5 minutes per side or until golden brown

Remove to a wire rack to drain any excess oil, sprinkle each crab cake with a bit of kosher salt

We served this with our Seafood Remoulade sauce and baby spinach with dried cranberries and a Pomegranate Vinaigrette

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Enjoy!!!

Simply Sundays! ~ Crab Cakes

  • Servings: Yields 10 Crab Cakes
  • Difficulty: Medium
  • Print

Ingredients

1 pound of lump crab meat

2 large eggs

1 to 1 1/2 cups of panko breadcrumb

2 tablespoons of mayonnaise

1 tablespoon of dijon mustard

2 garlic cloves grated

zest of one lemon

1/4 cup of chopped fresh parsley

2-3 scallions

1 teaspoon of Old Bay seasoning

1/2 teaspoon of ground black pepper and cayenne pepper

pinch of kosher salt for sprinkling

1 cup of canola oil for cooking

Directions

Place in a bowl and gently pick through the crab meat to ensure there are no pieces of shell left behind from when it was packaged

Next zest the lemon , grate the garlic, chop up the scallions and parsley and add them to the crab meat.  Add in your mayonnaise, mustard, Old Bay seasoning, ground black pepper, cayenne pepper and two eggs

 Add in 1 cup of panko breadcrumb and gently fold your ingredients together. If the mixture doesn’t hold together you can add more panko as needed

Chill the mixture for at least a 1/2 an hour to make forming the crab cakes easier

Line a sheet pan with waxed paper sprayed with some cooking oil.  Using a 1/3 cup measure, scoop the crab mixture onto the sheet.  Using the palm of your hands, gently press into discs

Heat 1 cup of canola oil over medium heat.  Test the oil with a sprinkle of panko to see when it is hot enough.  Cook in batches so you don’t over crowd the pan.  Gently place the cakes into the hot oil and cook 4-5 minutes per side or until golden brown.  Remove to a wire rack to drain any excess oil, sprinkle each crab cake with a bit of kosher salt

© Simply Sundays 2016
All rights reserved

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