Some of my most memorable dishes involved crab. I often like to bake crab with butter and a sprinkle of sea salt. The result is anything but a simpleton in the realm of good eats – it’s fingerlickin’ delicious! Crab cakes are also a common occurrence in my household, and this recipe beats out any other I’ve ever had at any restaurant throughout my entire life. And, for good reason. There is no overwhelming mayonnaise or bread crumb taste that takes over the crab; instead, you taste the crab and all the other add-ins simply pique its unique flavor. So try this simple and light baked crab cake and you’ll never go back.
Light Crab Cakes
by
Cook Time: 25 minutes
Keywords: bake crab
Ingredients
- 1 pound jumbo lump crab, pasteurized
- ½ cup chopped green onions
- 2 scallions, finely chopped
- 1 stick celery, finely chopped
- ½ of a big red bell pepper, finely chopped
- 1 long green sweet pepper, finely chopped
- 2 generous tablespoons mayonnaise
- 1 teaspoon mustard
- ¼ cup bread crumbs
- ¼ cup 100% whole-wheat flour
- 1 egg
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1 tablespoon old bay seasoning
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 1 tablespoon bread crumbs
- 1 tablespoon olive oil
- Bun, greens, tomatoes, and peppers for presentation
Instructions
Combine all ingredients together except the last three. Mix them gently in a large bowl. Add the jumbo crab and fold mixture delicately, keeping crab chunky.
Make patties with clean hands and then pat both sides with a thin layer of bread crumbs. Place in a baking dish. Drizzle with olive oil. Cover the dish with aluminum foil the first 10-15 minutes at 400 degrees Fahrenheit. For the last 10 minutes, reduce the heat to 375 degrees. Cook until the patties are browned and have increased in volume.
Bon Appetit!
xo Aylin
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