Crab Cakes
CRAB CAKES
Tender crab meat combined with the flavors of old bay seasoning, parsley, and lemon blended together and baked to a golden crisp crust, and served with zesty lemon aioli.
These wonderful little crab cakes are so easy to make. No need to go to a fancy restaurant to enjoy these yummy treasures.
WHAT YOU NEED
crab meat
celery
red onion
red pepper
fresh parsley
fresh basil
dijon mustard
panko
lemons
mayo
old bay seasoning
creole seasoning
salt
black pepper
HOW TO MAKE IT
Preheat the oven to 374 degrees. Chop the veggies and add them to a large mixing bowl. Chope the crab meat and add them to the veggies. Add the rest of the ingredients. Mix together well.
If it’s still too chunky. Some crab is. You can use a food processer to chop it all up. Forn the cram cakes and place on a parchment-lined baking sheet.
Bake in the oven for 25 minutes.
Mix up the aioli while the cakes bake.
Crab cakes should come out a little browned on the top.
Serve with the aioli over top of the crab cakes and enjoy.
Crab Cakes
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.