Seafood must be on my mind! Really, is there anything more tasty in the summer? Another awesome and extremely easy dinner idea is to serve crab cakes! Check out this recipe that is filled with copious amounts of lump crab & a ton of flavor! EnJOY!

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Lump Crab Cakes

you will need…

(yield: 6 crab cakes)

2 eggs

2 tablespoons mayonnaise, I prefer Duke’s 

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

a pinch of salt

1/4 cup celery, finely diced

2 tablespoons fresh parsley, finely chopped

2 tablespoons green onions, finely chopped

1/2 teaspoon hot sauce

1 pound lump crab meat

1/2 cup panko bread crumbs

1/3 cup canola oil for cooking

 

In a small bowl, lightly toss the crab meat (make sure all shells are removed) and panko. In a separate bowl, combine the egg, mayonnaise, Dijon, Worchestershire, Old Bay, salt, celery, parsley, green onions, and hot sauce. Carefully fold in the crab meat mixture. Refrigerate for at least one hour or overnight. Lightly pack mixture into 6 patties. In a large skillet, heat the oil over medium-high heat. Add the crab cakes, and cook until heated through and golden brown, about 3 minutes on each side. To serve, spritz crab cakes with freshly squeezed lemon and serve with tartar sauce.

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