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Crab Cakes - 16 Cakes

A gentle mixing hand is key to these delicate and delicious crab cakes. Pair with our Mango Salsa (recipe listed under Sauces and Dressings). "

Ingredients

16 ounces lump crab meat
1 medium red bell pepper, cut into ½-inch pieces
1 jalapeño pepper, seeded and cut into ½-inch pieces
3 green onions, cut into ½-inch pieces
1 garlic clove
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt
1 egg, lightly beaten
1½ cups panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1½ teaspoons crab seasoning (e.g., Old Bay®)
hot sauce (optional)
1 tablespoon vegetable oil


Instructions

Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator. Insert the chopping blade into the food processor; fit onto motor base. Put the red pepper into the work bowl. Pulse 3 times on High to finely chop. Reserve in a separate mixing bowl. Add the jalapeño, green onions and garlic. Pulse 3 times on High to finely chop. Add to the same bowl with the red onion. Put the olive oil into a large skillet and set over medium heat. Once oil is hot, add the peppers, green onions and garlic to the pan. Sauté until softened, about 6 to 8 minutes. Remove from heat and allow to cool for a few minutes. Once the vegetables are cool to the touch, add them to the reserved crabmeat. To the mixture add the egg, panko, mayonnaise, Worcestershire, mustard and seasoning, along with a dash or two of the hot sauce, if desired. Very gently mix all the ingredients together. The best way to mix the crab mixture is with clean hands; however, you can mix with a spoon. It is important to mix carefully to keep the crabmeat intact. From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour before sautéing. Put the oil into a nonstick skillet set over medium heat. Lightly dredge the crab cakes in panko. When oil is hot, sauté crab cakes in batches, approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side. Serve immediately. Lemon wedges make a nice accompaniment.

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Servings

Makes about 16 crab cakes

Nutritional Information
Per Serving

Nutritional information per crab cake: Calories 64 (29% from fat) • carb. 7g • pro. 5g • fat 2g • sat. fat 0g • chol. 38mg • sod. 263mg • calc. 15mg • fiber 1g


This recipe can be prepared using the following Cuisinart® products:
SmartPower Deluxe Duet™ Blender/Food Processor