Crab cakes may be one of my all time favorite foods although I don't make them often. I'm always drawn to them when we are eating at a seafood restaurants or at weddings during cocktail hour. The key to a good crab cake is keeping the ingredients minimal and the filling simple so the crab meat shines in the spotlight. I like to pair mine with the Roasted Red Pepper Mayonnaise which brings out the flavors perfectly. I also feel that baking instead of frying crab cakes allows them to remain light and healthy. These crab cakes can be made small and used as an appetizer or larger ones can be served on a sandwich or as a dinner.
Adapted from: http://www.skinnytaste.com/
Makes about 18 crab cakes depending on the size
Ingredients for Crab Cakes:
(2) 16 oz cans of Jumbo Lump Hand Picked Crab Meat
1 Cup Panko Bread Crumbs
2/3 Cup Mayonnaise
1 Large Red Pepper - Finely Diced
2-3 Scallions - Diced
3 Eggs - Beaten
3 Tsp Old Bay Seasoning
Ingredients for Sauce:
1 Large Roasted Red Pepper from Jar
1/2 Cup Mayonnaise
1 Tsp Paprika
Spray a baking sheet with Pam Spray and set aside. Rinse and drain your cans of crab very well, squeeze out as much of the liquid as you can and dump the dry crab meat into a large bowl. Finely dice your red pepper and scallions, put them in the bowl with the crab meat.
Add the old bay seasoning, mayonnaise, beaten eggs, panko bread crumbs, salt & pepper to the bowl. Completely mix all of the ingredients together using a spatula until everything is well combined.
Grab a handful of the crab mixture and form it into a disc, squeezing gently to mold it together. Place each crab cake on the prepared baking sheet. Put the crab cakes in the fridge for 30 minutes before baking, this will allow them to set. While the crab cakes are in the fridge preheat the oven to 400 F.
The crab cakes will bake for 20 minutes in total, half way through take the crab cakes out of the oven and carefully flip them over so both top and bottom can get crispy and browned.
While the crab cakes are baking you can make the roasted red pepper mayonnaise. Make sure you squeeze as much moisture out of the red pepper as possible. In a food processor on the puree setting combine the mayonnaise, paprika, salt, pepper and red pepper.
When the crab cakes are finished baking, let them cool 2-3 minutes. Serve them with some of the roasted red pepper mayonnaise on top or as a dipping sauce.
Enjoy!! - Nicole
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