LUMP CRAB CAKES

CRABBY CRAB CAKES with more crab less filler

These crab cakes are so easy to make (which secretly is why I love them so much)—just mix up the ingredients, add the crab and panko, refrigerate, and bake. DONE! Also, and I probably should have started with this part, they are crazy delicious. With little filler, the lump crab really stands out. They’re both the perfect brunch and, when shaped, have the perfect amount of kitschiness for a themed holiday—like hearts for Valentine’s Day or footballs for the Super Bowl. SO FUN!

Print

With ImageWithout Image

LUMP CRAB CAKES

Yield: 7 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 12 MinInactive time: 30 MinTotal time: 52 Min

Ingredients

• Egg (1, large)
• Mayonnaise (1/4 cup)
• Dijon Mustard (2 teaspoons)
• Lemon Juice (1 teaspoon)
• Red Pepper Flakes (1/2 teaspoon)
• Old Bay Seasoning (1 teaspoon)
• Fresh Oregano (1 tablespoon when finely chopped)
• Fresh Parsley (1 tablespoon when finely chopped)
• Salt (1/4 teaspoon)
• Super Lump Crab Meat (16 ounces)
• Panko (1 cup)
• Unsalted Butter (1 tablespoon, melted)
• OPTIONAL: Tartar Sauce (you can use this to draw the lines on your football)

KITCHEN ITEMS

• Large Mixing Bowl
• Whisk
• Large Rubber Spatula
• Plastic Wrap
• Baking Sheet
• Silpat
• 1/2 Cup Measuring Cup

Instructions

TO MAKE YOUR LUMP CRAB CAKES

1. In your mixing bowl, whisk together your egg, mayonnaise, dijon mustard, lemon juice, red pepper flakes, old bay seasoning, oregano, parsley, and salt.
2. Add your crab meat and panko. Use your rubber spatula to gently fold it all together. Don’t over mix, you don’t want to break up the crab.
3. Cover your mixing bowl with plastic wrap. Refrigerate for 30 minutes.
4. Preheat your oven to 450º.
5. Line your baking sheet with your Silpat.
6. Use your 1/2 cup measuring cup to scoop and portion your crab cakes onto your baking sheet. Use your fingertips to press down any pieces of crab that may stick up BUT don’t flatten the crab cakes (they are fragile since they don’t have a ton of filling).
7. NOTE: If you want to shape your crab cakes, cup the palms of your hands and gently shape the sides of your crab cakes. Touch the tops as little as possible to keep from breaking them.
8. Bake until you see some golden edges appearing—about 12 minutes.
9. OPTIONAL: If you want to draw the lines on your football, pipe tartar sauce lines across its top.
10. Serve hot and enjoy!

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen