Chesapeake Bay Crab Cakes
45 mins
8 servings
Description
Pan-seared crab cakes filled with fresh Maryland blue crab, breadcrumbs, and spices, served with a tangy remoulade sauce
Ingredients
- 0.5 cup panko breadcrumbs
- 0.5 tsp salt
- 2 tbsp mayonnaise
- 1 lb Maryland blue crab meat
- 2 tbsp butter
- 1 tsp Dijon mustard
- 0.25 tsp cayenne pepper
- 0.25 tsp black pepper
- 1 tsp Worcestershire sauce
- 0.5 tsp Old Bay seasoning
- 2 large eggs
- 2 tbsp scallions
Instructions
- Step 1: Gently combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, salt, and black pepper in a medium bowl, being careful not to break up the lumps of crab meat
- Step 2: Divide the crab mixture into 8 equal portions and shape each portion into a round crab cake
- Step 3: Place the crab cakes on a plate or tray, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld
- Step 4: Heat the melted butter in a large skillet over medium heat
- Step 5: Add the crab cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy
- Step 6: Serve the crab cakes hot with a dollop of remoulade sauce on top and garnished with chopped scallions
Nutrition Information
Per serving
158
Calories
14.31g
Protein
8.1g
Fat
6.19g
Carbs
Recipe Details
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins