I made crab cakes over the weekend and they were so yummy! So many of you messaged me wanting the recipe so I wanted to share it today. The best part about these is they have very little filler in them, they are mainly all crab meat. You can buy any crab meat but I highly recommend spending just a little more and getting the jumbo lump crab meat. It is larger pieces and my favorite type to use for crab cakes. It is ideal to make these ahead of time. I find if you refrigerate them before cooking they don’t fall apart quite as much. We served ours topped with sririacha mayo and a side salad (see recipe below for our salad).
This is what they looked like before I cooked them- so yummy and full of meat!
C R A B C A K E S (this makes about 8 crab cakes)
1 pound jumbo lump crab meat
4-5 green onions slices white and green parts
1 red bell pepper diced
3 tablespoons mayo
1 teaspoon dijon mustard
1.5 teaspoons worcestershire sauce
3-4 dashes hot sauce
1/4 teaspoon garlic powder
1 teaspoon Old Bay seasoning
2/3 cup cracker crumbs (I used Ritz)
In a bowl whisk together the mayo, egg, dijon, worcestershire, hot sauce, garlic powder, and Old Bay.
Place crab meat in a colander and rinse off. Add crab meat to sauce mix. Toss in bell pepper and green onions and crushed crackers. Mix all together. Season generously with salt and pepper.
Form in small patties and place on a plate. Refrigerate at least 30 minutes before cooking.
Heat about 2 tablespoons olive oil in a frying pan. Add crab cakes in once oil is hot (medium heat). Cook about 5 minutes on each side. I usually flip a few times to check them while cooking!
I served this salad to go with the crab cakes. It was such a great meal!
A R U G U L A S A L A D
A few handfuls arugula
1 honey crisp apple sliced thinly
crumbled blue cheese
crispy proscuitto ( place prosciutto on baking sheet and bake at 350 degrees about 10 minutes until crispy)
Toss all ingredients together and drizzle with your favorite dressing. I love Brianna’s French Vinaigrette.