Colorful and Delicious Crab Cakes

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Several years ago my younger son was at a restaurant with us and tasted a crab cake that I had ordered. He loved it and ever since then he has favored the adult menu over the kids menu because if a restaurant serves crab cakes, they are typically not on the kids menu. Crab cakes are also not the most economical item on meus either. Therefore, I have experimented to try and make my own at home.

I made them the first day school was out as a celebration meal. This time I took some liberties with the recipe to add some more vegetables. I decided to sauté a blend of vegetables and herbs to add to the mixture. When doing this the moisture content increased therefore the amount of bread crumbs/panko added had to be increased.

There are different vegetable combinations that can be used such as corn, other pepper varieties, green onions, and mushrooms. 

 

 The colorful mixture of vegetables added to these crab cakes.

The colorful mixture of vegetables added to these crab cakes.

The addition of increased veggies to the recipe created a colorful and tasty meal. My son gave it a “thumbs up” after his first bite. I share this with you not because it is a quick and easy meal, but to inspire you to create some of your favorite restaurant dishes at home. Now that school is out some families may have more time to create unique meals.

This recipe is based off of the following recipe http://jamiekrell.com/updates/crab-cakes/.

 Crab cake patties ready to be browned and then baked.

Crab cake patties ready to be browned and then baked.

Colorful and Delicious Crab Cakes

3 tablespoons of grapeseed oil, divided

1 cup of finely chopped vegetables (celery, onion, carrot, and red pepper)

1 teaspoon minced garlic

1 tablespoon of dried parsley

1 /4 cup mayonnaise

2 eggs, lightly beaten

½ teaspoon Worcestershire sauce

½ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon old bay seasoning

1 pound crab meat

1 ½ cups panko bread crumbs

2 tablespoons butter

1)      Preheat oven to 400 degrees

2)      Finely chop ¼ cup of each vegetable chosen and sauté vegetables, garlic, and parsley in 1 tablespoon of grapeseed oil for 5 minutes or until softened and aromatic.

3)      Mix mayonnaise, eggs, Worcestershire sauce and spices and then add the cooled vegetable mixture.

4)      Add the crab meat to the vegetable and mayonnaise mixture.

5)      Add ½ cup of panko bread crumbs.

6)      Form crab mixture into 16 patties and then lightly coat each patty in panko.

7)      Heat large skillet with 2 tablespoons of oil and 2 tablespoons of butter. Cook the crabmeat patties in the skillet for 2 minutes on each side in order to give a golden color.

8)      Place the browned patties on a baking sheet with parchment paper and bake in the oven for 10-15 minutes until cooked through.

9)      Serve warm.

Amy Reed