Crispy Crab Cakes (Print Version)
# Ingredients:
→ For the Sauce
01 -
1/4 cup of mayo
02 -
1 tablespoon of Dijon mustard
03 -
1 tablespoon of lemon juice
04 -
1 teaspoon of hot sauce (optional)
05 -
Fresh parsley, chopped, for garnish
→ For the Crab Cakes
06 -
1 pound (450g) of fresh crab meat, crumbled
07 -
1/2 cup of panko breadcrumbs
08 -
1/4 cup mayonnaise
09 -
1 large egg
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon Old Bay seasoning
12 -
1 teaspoon garlic powder
13 -
1 tablespoon chopped fresh parsley
14 -
1 tablespoon lemon juice
15 -
Salt and pepper to your liking
16 -
2 tablespoons olive oil
# Instructions:
01 -
Set the oven to 375°F (190°C). Line a baking tray with parchment paper and lightly coat it with oil.
02 -
In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayo, egg, Dijon mustard, Old Bay, garlic powder, parsley, lemon juice, salt, and pepper. Be careful not to mash up the crab meat too much.
03 -
Using your hands, shape 8-10 small patties from the mixture. Place them on the prepared baking tray.
04 -
Bake the patties for 15-20 minutes or until they turn golden and crispy. Want more crunch? Pop them under the broiler for 1-2 minutes after baking.
05 -
While the patties are baking, mix the mayo, Dijon mustard, lemon juice, and (if you want) hot sauce in a small bowl. Sprinkle freshly chopped parsley on top.
# Notes:
01 -
You can make the crab cakes ahead and reheat them later.
02 -
Use high-quality crab meat for the best flavor.