- Old Bay Seasoning – While it appears that I am endorsing Old Bay seasoning, this seems to be a common spice used in most crab cake recipes throughout the web. Hey, who am I to rock the boat?
- Freezer Trick – Want your crab cakes sooner? Put them in the freezer for 15 minutes and then the refrigerator for 15 minutes.
- Imitation Crab Meat – Face it, crab meat is expensive. Fortunately, this recipe works equally well with far less expensive imitation crab meat for those on a budget.
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East coast dijon crab cakes
Crab cakes are a favorite in our household. They are easy to prepare and make for a great lunch at work. Whether you eat them as an appetizer or as a whole meal, they always seem to please. Try these today!
- 1/4 cup mayonnaise
- 1 tbsp dijon mustard
- 2 tsp fresh lemon juice
- 1 egg
- 1 tsp Old Bay seasoning (see note)
- 2 tsp parsley flakes
- 1 lb lump crab meat
- 1 cup Panko (Japanese breadcrumbs)
- 2 tbsp vegetable or canola oil (for cooking purposes)
- Line a baking sheet with aluminum foil
- Combine the egg, mayonnaise, Dijon mustard, Old Bay seasoning, and parsley in a large bowl and mix well.
- Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko. Gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
- Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.
- Serve immediately with tartar sauce or a squeeze of lemon. Works great as a satisfying lunch.