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prep time: 20 minutes,
cook time: 10 minutes, serves 10 1 pound crabmeat 1 large Organic Egg 1/4 cup mayonnaise 1 Tbsp. Dijon Mustard 1/2 tsp. worcestershire sauce 1/8 tsp. cayenne pepper 1/8 tsp. garlic powder 1/8 tsp. onion powder 1/4 cup plain breadcrumbs 1/2 bunch green onions, sliced 1/8" Lemon aioli, recipe below 1. Spread the crabmeat onto a sheet pan and examine closely for shell fragments. 2. Mix the remaining ingredients in a bowl, then add the crabmeat and mix thoroughly. 3. Separate the crab mixture into 20 portions and form into a crab cake shape. Place onto a parchment paper lined sheet pan or pie tin. Wrap loosely with plastic wrap and refrigerate until ready to bake. 4. To heat, place pan of crab cakes into a preheated 350°F oven and allow to cook for approximately 6-8 minutes or until light golden brown and hot throughout. Lemon Aioli prep time: 10 minutes, yields 1 cup 1 cup mayonnaise 2 Tbsp. fresh lemon juice 2 1/4 tsp. paprika 1 1/2 tsp. worcestershire sauce 1/4 tsp. kosher salt 1/4 tsp. black pepper 1/4 tsp. granulated garlic Combine all ingredients in a mixing bowl and stir to combine. Serve chilled with petite crab cakes. |
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