Learn to make crab cakes from scratch using lump crab meat, old bay seasoning, garlic, bell pepper, mayo, saltines and panko bread crumbs. This Southern recipes is sure to delight seafood lovers and works well as an appetizer or on a burger! Crab Cake recipe at Sweetie Pie and Cupcakes.
In a frying pan, heat the green onions and bell pepper and a tablespoon of olive oil until the veggies soften. Add the garlic and cook for just a minute. Turn off heat and set aside.
Place the crab meat in a large mixing bowl.
Place the crab meat in a large mixing bowl.
In another bowl, mix the mayonnaise, mustard, broken crackers, parsley, Old Bay Seasoning, salt, pepper, and grilled green onions, garlic, and bell pepper (you can add a dash of Worcestershire or Tabasco sauce if desired. Once combined, gently fold this mixture into the crab meat bowl. Fold the eggs in as well. Don’t overmix. Allow some of the crab meat to stay together and lumpy.
Prepare a tray or baking pan lined with wax paper. Take about 1/4 cup of the mixture and form into a ball with your hands. Lie the ball on the tray and pat it down into a disc shape. Repeat to form about 16 crab cakes. Chill 30 minutes to an hour.
Preheat oven to 350 degrees F. Prepare a baking pan with foil (to place the crabs crabs on once fried in the pan. They will bake in the oven once all cakes are pan fried). Place Panko bread crumbs in a shallow bowl.
In a 12 inch skillet, heat 1-2 tablespoons of olive oil. Lightly coat both sides of 4 crab cakes in the panko and add to skillet. Cook 1-2 minutes per side, turning until golden brown. Repeat with the rest of the crab cakes adding more oil as necessary.
Place crab cakes on the foil lined baking pan. Top each cake with a thin slice of butter. Squeeze lemon juice on top of each cake. Bake in the oven for about 5 minutes. Serve with lemon wedges and dipping sauce. To make the sauce, combine the mayonnaise and ketchup in a bowl. Add a squeeze of lemon juice and mix until pink color and combined. Spoon the sauce onto the crab cakes as desired.
Recipe Notes
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