You’ll be in heaven when you taste how great these turned out. They’re filling and satisfying, yet totally light and healthy. They have the perfect crunch, the lightness and flavor from the lemon, parsley, and chives, the traditional crab cake spice from the Old Bay seasoning, and of course the good-quality lump crab really seals the deal. Definitely splurge on the good crabmeat because that makes all the difference! We got ours at Bristol Farms and it was perfection.
You feeling crabby?? Here’s all you’ll need to make the perfect dish for your next dinner party:
1 pound lump crabmeat
8 saltine crackers - crumbled
1 egg - beaten
1 tbsp chives - minced
1 1/2 tbsp Italian flat-leaf parsley - minced
1 tbsp dijon mustard (I like the one with the seeds)
1 tbsp lemon juice
1/4 lemon - zest only
1 tbsp extra virgin olive oil
1/2 tsp Old Bay Seasoning
A pinch of cayenne pepper (based on your preference!)
Salt and pepper to taste
1/4 cup grapeseed oil
Serve with lemon wedges!
Serving: Makes 8 or 9 medium sized crab cakes.
- Preheat oven to 350°.
- Mix together lemon juice, zest, parsley, chives, olive oil, mustard, cayenne pepper,
- Add in crabmeat and mix well. Season with salt and pepper.
- Heat grapeseed oil in a skillet. Form crab mixture into medium sized patties.
- Once oil is hot, gently place crab cakes on the skillet and allow to brown before flipping.
- Cook on each side (about 4-5 minutes each) and make sure to be careful as you flip. The crab cakes are delicate since there is no mayonnaise etc holding them together.
- Once crab cakes are finished on the skillet, place carefully on a baking sheet and bake in the oven for 5 minutes.
- Serve with lemon wedges and garnish with parsley.