I told you about our adorable friends coming over for a dinner party, right? Well, before the cupcakes we had a delicious dinner of roasted asparagus, mushroom risotto and some amazing crab cakes. This is a tried and true traditional crab cake recipe so it’s no frills really, but it’s amazing and consistent every time. I never fry my crab cakes, I find that the oven and broiler do the trick. So, next time you are craving some no cracking involved crab recipes, REACH FOR THESE!
One pound lump crab meat
4 tbsp mayo
1 1/2 tsp of OLD BAY (you know I’m obsessed with this stuff!)
1/2 tsp Chili Powder
2 tbsp fresh parsley (any variety, I like Italian)
1 tsp lemon juice (fresh is best.)
1 heaping tsp dijon mustard
4 green onions (white parts only chopped)
1/3 cup crushed breadcrumbs or crackers
Preheat oven to 425º. Put crab in a separate bowl. Mix all the ingredients together in a bowl and mix well. Once mixed pour over crab meat and gently mix with a wooden spoon (you do not want to break up the lumps of crabmeat!). Once blended start patting out the cakes (I find this makes about 6 good sized cakes). Place in an oiled or sprayed baking dish and put in the refrigerator for at least one hour. Before baking let the cakes stand for about 20 minutes a room temperature. Place in the oven and bake for 20 minutes. Turn your broiler on for 2-3 minutes at 400º to brown the cakes at the end. Remove from oven and serve! VIOLA! Perfect crab cakes. Adjust Old Bay seasoning to taste, you know I want more! I sprinkle some on top right when it comes out of the oven. I am an addict. I need to buy stock in Old Bay…
Fancy some homemade Tarter Sauce?
3 tbsp mayo
1 1/2 tbsp sweet relish
1/2 tsp lemon juice
Mix. Eat. Enjoy. It really is that easy…I never know why people buy this stuff? Add some dill if your heart desires that. It’s splendid as well.