I serve these as appetizers at dinner parties, but these can also be an entree – just increase the portion size per person. The Glen-Mor Restaurant served Cod Fish Cakes and didn’t serve Crab Cakes, but we both enjoy Crab Cakes so much a menu adjustment is justified.
Servings: 6 (2 crab cakes each)
Fresh
1 lb. lump crab meat
1/4 red bell pepper
1/2 bunch scallions
2 tsp. minced chives
2 tsp. minced parsley
3/4 cup Panko bread crumbs
1 cup Tartar Sauce or Herbed Sour Cream Sauce
Pantry
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 Tbsp. mayonnaise
2 tsp. salt
2 Tbsp. canola oil, divided
Chop herbs and vegetables
Finely dice the red bell pepper and place in a large mixing bowl. Chop scallions and add to the mixing bowl. Add chives and parsley, and mix.
Add wet ingredients
Add Worcestershire, mustard, and mayonnaise, and stir to combine.
Add remaining ingredients
Add salt, crab meat, and Panko crumbs, and mix.
Form into cakes and chill
Use a one-quarter cup measuring cup to portion the mixture into 12 crab cakes. To ensure crab cakes stay together, press each portion firmly into a disc shape. Place formed cakes on a plate and chill in the refrigerator for at least an hour.
Cook crab cakes
Preheat oven to 350 degrees-F. Heat 1 Tbsp. oil in a large skillet over medium heat. Add 6 chilled crab cakes and cook for 2 minutes, turn, and cook for an additional 2 minutes. Transfer to a cookie sheet and bake for 6 minutes. While the first batch of crab cakes bake, repeat cooking steps with the remaining crab cakes.
Serve
Serve crab cakes warm with dipping sauce, either Tartar Sauce or Herbed Sour Cream Sauce.
Leave a Reply