Renee's Kitchen Quest

Bring on the heat!
Crab Cakes

Crab Cakes

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Crab Cakes

 

Hello; my fellow foodie adventurers!

Today’s Kitchen Quest is a golden treasure: Crab Cakes! This is an easy side you can forge to complement any seafood dish—no need to venture to a fancy tavern for these yummy delights, because you’ll love how they bring the bounty home. Picture this: tender crab meat woven with the bold flavors of Old Bay seasoning, fresh parsley, and a zesty lemon kick, blended into perfect cakes, baked to a crisp golden crust, and served with a tangy lemon aioli. They blend sweet, tender crab with a punch of spice—a flavor alliance that’s both fresh and hearty—while baking keeps them light and crisp without grease. Quick to craft and elegant enough to impress, they’re the perfect sidekick or standalone star that’ll have you hooked with one bite. Ready to wield your oven and claim this crabby crown?

 

Ingredients You’ll Need (Your Quest Inventory):

  • Crab Cakes:
    • 1 lb. cooked crab meat, chopped (the ocean’s bounty)
    • ½ cup celery, chopped (crisp green stalks)
    • ½ cup red onion, chopped (ruby village roots)
    • ½ cup red bell pepper, chopped (a crimson herald)
    • 4 tbsp. fresh parsley, chopped (verdant banners)
    • 2 tbsp. fresh basil, chopped (fragrant scouts)
    • ½ tsp Dijon mustard (the tangy blade)
    • ½ cup panko breadcrumbs (the crisp mantle)
    • Zest of 1 lemon (the citrus spark)
    • 6 tbsp. real mayo (the creamy binder)
    • ½ tsp Old Bay seasoning (the seafarer’s rune)
    Aioli:
    • 1 cup real mayo (the creamy tide)
    • Juice of 1 lemon (the zesty elixir)
    • 1 tsp creole seasoning (a spicy whisper)
    • ⅛ tsp salt (a subtle charm)
    • ⅛ tsp black pepper (a shadow kiss)

 

How To Forge The Fest (The Quest Steps):

    • Ready the Forge: Preheat your oven to 375°F—your fiery hearth is primed!
    • Gather the Loot: Chop the ½ cup celery, ½ cup red onion, ½ cup red bell pepper, 4 tbsp. parsley, and 2 tbsp. basil—toss them into a large mixing bowl.
    • Harvest the Bounty: Chop the 1 lb. cooked crab meat and add it to the bowl—your ocean treasure is ready!
    • Blend the Alliance: Add ½ tsp Dijon mustard, ½ cup panko breadcrumbs, zest of 1 lemon, 6 tbsp. mayo, and ½ tsp Old Bay seasoning—mix well until it holds together. (If it’s too chunky to shape, pulse briefly in a food processor—smooth the path to caked!)
    • Craft the Cakes: Form the mixture into 6-8 patties (depending on size) and place them on a parchment-lined baking sheet—your golden treasures are forged!
    • Bake the Glory: Bake for 24 minutes, or until the tops are crisp and golden—flip halfway if you crave extra crunch!
    • Brew the Aioli: While the cakes bake, mix 1 cup mayo, juice of 1 lemon, 1 tsp creole seasoning, ⅛ tsp salt, and ⅛ tsp black pepper in a bowl—whisk into a zesty potion.
    • Claim Your Feast: Serve the crab cakes hot, drizzled with the lemon aioli—savor the crisp, tender triumph!

 

Tips Tricks & Variations

These Crab Cakes are a seafaring classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!

 

Cooking Tricks:

  • Crisp Boost: Brush the tops with a tiny bit of melted butter before baking—enhances that golden crust!
  • Crab Hack: Use lump crab meat for bigger chunks or claw meat for a budget-friendly bite—both work wonders.
  • Shape Saver: Chill the mixture for 15 minutes before forming—makes patties easier to mold and hold.
  • Aioli Prep: Make the aioli ahead and let it sit—flavors deepen like a well-aged brew!

 

Tasty Variations:

  • Spicy Skirmish: Add a pinch of cayenne or diced jalapeño to the mix—ignite a fiercer flame!
  • Veggie Vault: Swap red bell pepper for corn or add chopped spinach—extra loot for your cakes.
  • Seasoning Twist: Trade Old Bay for Cajun seasoning or smoked paprika—new runes to wield proudly.
  • Herb Quest: Mix in fresh dill or chives with the parsley—a fragrant sea breeze to lift the feast.
  • Aioli Remix: Stir a tsp of sriracha or garlic powder into the aioli—shifts the potion to bold new realms!

 

If you missed it, swing back to my last post: Bank Bank Corn—a quest to fuel your next adventure!
Crab Cakes

Crab Cakes

Renee
Tender crab meat woven with the bold flavors of Old Bay seasoning, fresh parsley, and a zesty lemon kick, blended into perfect cakes, baked to a crisp golden crust, and served with a tangy lemon aioli.
Print Recipe Pin Recipe
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 lb cooked crab meat (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup red onion (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 4 tbsp fresh parsley (chopped)
  • 2 tbsp fresh basil (chopped)
  • 1/2 tsp dijon mustard
  • 1/2 cup panko breadcrumbs
  • 1 zest of a lemon
  • 6 tbsp real mayo
  • 1/2 tsp old bay seasoning

AIOLI

  • 1 cup real mayo
  • 1 juice of a lemon
  • 1 tsp creole seasoning
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • Preheat the oven to 374 degrees.
  • Chop the veggies and add them to a large mixing bowl.
  • Chop the crab meat and add them to the bowl.
  • Add the rest of the ingredients.
  • Mix together well.
  • If it is still too chunky to form cakes you may need to use a food processer to chop it up a bit more.
  • form the crab cakes and place on a parchment-lined baking sheet.
  • Bake for 24 minutes.
  • Mix up the aioli while the cakes bake.
  • Serve with the aioli over top of the crab cakes and enjoy.