These come out delicious every time and they couldn’t be easier to make. I always make a double-batch of the crab mix, and later use it to make crab-stuffed mushrooms – yummy AND versatile! And they take about 20 minutes to prepare, from start to finish. Sure, crab meat can be a bit pricey, but making these at home, you will have a gourmet meal at a fraction of the restaurant cost, and they are every bit as good – in fact, my husband says he prefers my recipe (and I’m pretty sure he’s not just flattering me…). Adding bread crumbs to the mix helps to stretch the crab meat into another meal.
This recipe makes about 6-8 crab cakes, depending on how you size them.
1 lb lump crab meat (can or jar)
1/2 green bell pepper, finely chopped
1/3 teaspoon celery seeds
1 teaspoon Dijon mustard
3 tablespoons of mayonnaise
1/3 cup of bread crumbs (I like to add these because they help the mixture bind together)
juice of 1/2 lemon (reserve the other half to sprinkle on your cooked crab cakes)
1 teaspoon sea salt
A pinch of freshly cracked pepper
Mix all of the ingredients (gently with your hands, so you don’t squish the tender crab meat). Pre-heat oil to medium. Form crab cakes and lightly dust with some flour on each side (not necessary, but helps them to brown). Fry until golden brown (about 2 minutes) on each side. Serve hot and crispy with a lemon wedge or just sprinkled with lemon juice.
I loaded my crab cakes plate with TONS of veggies on the side (can you even see the crab cakes??) : mashed potatoes, steamed broccoli AND sautéed mushrooms with a touch of truffle oil. A restaurant-worthy meal in about 35 minutes!