|Nutritional Guidelines (per serving)|
|Servings: 8-10 crab cakes (8-10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
My daughter loves crab meat, and this is her version of the best crab cakes ever. They are well-seasoned, yet the sweet flavor of the crab still shines through. Crab cakes may be served with cocktail sauce, tartare sauce, or remoulade sauce, but frankly, these stand on their own without the need for any dipping sauce. May be served as an or main course entree.
- 1 1/2 cups cracker crumbs (buttery crackers like Ritz)
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1/2 cup onions (sweet, diced)
- 1/2 cup celery (diced)
- 1/4 cup roasted red peppers (diced)
- 1/8 cup parsley (chopped)
- 2 teaspoons dill (fresh, chopped)
- 1 large egg
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon chipotle Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 2 cups crab meat (cooked and picked over for shells)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- Garnish: Lemon wedges
Set aside 1/2 of the cracker crumbs on a shallow plate to use later for coating the crab cakes.
In a medium bowl whisk together remaining 1/2 of the cracker crumbs, Old Bay Seasoning, lemon pepper, and garlic powder.
Saute sweet onions and celery in 1 teaspoon of butter until softened, but not browned. Let cool. Add onions and celery, along with roasted red peppers, parsley, and dill to the seasoned cracker crumbs. Stir to combine.
Gently fold egg mixture and crab meat into the seasoned cracker crumbs until evenly mixed.
Use about 1/3 cup of the mixture per crab cake, forming into cakes about 3/4-inch thick. Press each cake in the reserved unseasoned cracker crumbs to lightly coat.
Place a heavy skillet over medium-high heat. When hot, add butter and vegetable oil. Swirl to coat the pan. Cook crab cakes until golden, turning only once. You will need to do this in batches. Do not crowd the pan. Drain on paper towels and keep warm.
Serve hot with lemon wedges for garnish. Crab cakes may be served as an or main course entree.