This recipe will make 4-5 crab cakes. Make sure you get fresh crab. It will not be cheap, but hey, you're making crab cakes. There are various takes to any crab cake recipe, and this is how we do it here at World Seasonings.
PREP TIME: 20 mins
COOK TIME: 7-10 mins
TOTAL TIME: 30 mins
INGREDIENTS:
1/2 Cup lump crab meat, checked for shell pieces
1 Egg
1/4 - 1/2 Cup gluten free Panko (or regular Panko) breadcrumbs
1/2 Jalapeño, seeded and diced really small
1/4 Cup chives, diced
1 Green onion, thinly diced
1 Teaspoon dijon
1/2 Cup mayo
1/5 Teaspoon American Bounty Seasoning Blend
Couple squeezes of lemon
DIRECTIONS:
First, you want to prep all of your ingredients. Dice the chives and green onions, the jalapeño and then measure out the Dijon and mayo.
Sort through your crab meat to make sure there are not any little pieces of shell left over. Nobody likes to crack a tooth so it is important to do this step!
Grab a mixing bowl large enough to hold all your ingredients.
Combine everything in the bowl (minus the crab meat) and gently mix the ingredients together. You might need a little more, or little less, breadcrumbs, so use your own judgment on how wet the mixture looks. Keep in mind that you need to form cakes so if it is too runny, you will have a mess on your hands. We used almost 1/2 cup in this recipe.
Let the mixture sit for 10 minutes before you make the crab cakes. This allows the breadcrumbs to absorb the liquid from the egg and lemon juice.
Using a 1/4 measuring cup, scoop out some of the crab mixture.
Using both your hands, shape them into a little crab cake, like in the picture above. Set on a plate and repeat until all the crab cakes have been made.
Using a non-stick pan, add some neutral oil to it. Bring it up to a high heat so the crab cakes will start to fry right away. If the oil isn't hot enough, the crab mixture will soak up the oil and will make a mess. A hot pan with hot oil is a must.
Cook 2-3 minutes on each side, or until a nice golden crust forms. Remove the crab cakes from pan and place on a paper towel so the extra oil is removed.
You can eat the crab cakes as is, or use them on a hot dog bun for a crab cake sandwich. They are also great as a topping to a fresh crab cake salad. We mixed some Greek Yogurt and added a couple pinches of the American Bounty seasoning blend with a squeeze of lemon juice to make a nice little topping for the crab cakes! Enjoy...