This is one show stopping starter so don’t worry about your guests arriving-you’ll be ready to impress with this simple-to-make crab cakes.
- Serves: 30 crab cakes
- Total Time: 38 minutes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Ingredients:
- 1 pound/453g back fin lump crabmeat, picked over for cartilage and shell
- 1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
- 1 large egg, lightly beaten
- 2 tablespoons snipped fresh chives
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- 1 teaspoons lemon zest
- 3 tablespoons canola oil
- Citrus Wasabi Mayonnaise
Directions:
1. Heat oven to 400 degrees F/ 200C/ Gas Mark 6.
2. Line a baking sheet with parchment paper.
3. Combine crabmeat and breadcrumbs in a medium bowl.
4. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to
5. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
6. Heat oil in a large skillet over medium heat.
7. Working in batches, cook cakes 1 minute per side, or until lightly browned.
8. Transfer cakes to a paper towel to remove excess oil, then transfer to prepared baking sheet.
9. Bake crab cakes 10 minutes, or until golden brown.
10. Top each with a small dollop of Wasabi Mayonnaise.
To make the Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
The Old Bay seasoning includes mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, mace and ginger. If you don’t have this, use Cajun seasoning-it’s just as good.
Nutritional Information (per serving) :
- Calories 55
- Total Fat 4g
- Total Carbohydrate 2g
- Protein: 4g
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