Start any meal in the right direction with these easy Chesapeake Bay Crab Cakes.
Crab cakes are one of those dishes that I crave at restaurants. Whether it’s an appetizer or main meal, I want to try it out and see where the restaurant stands. I’m almost judging the entire meal or place just by the crab cakes. They need to have a crunchy outside with lumps of crab cakes. It’s awful biting into a crab cake just to find that it has other fillers instead of mainly crabmeat.
These Chesapeake Crab Cakes are one of my first dishes to try out for A Zesty Bite. As you can see they are getting a little makeover and a chance to shine again for the screen. They are easy to put together and are full of crabmeat. Also, don’t get me started on imitation stuff it needs to be the REAL DEAL for this recipe.
If you want more of a main meal try these crab cake sliders with an aioli sauce. Now let’s get cooking.
ENJOY ~ Meagan
Chesapeake Bay Crab Cakes
2 large eggs
2 Tablespoons light mayonnaise
1/2 teaspoon pepper
1 Tablespoon of Worcestershire sauce
1/2 cup finely chopped parsley
1 teaspoon Dijon mustard
1 Tablespoon of baking powder
1 Tablespoon of fresh lemon juice
1/2 cup Panko bread crumbs
2 teaspoons Old Bay Seasoning
1 pound of fresh crab meat
Extra Virgin olive oil
In large bowl add all ingredients except for the olive oil. Mix well to incorporate the egg into the whole batter.
Let the mixture sit in refrigerator for 15 minutes.
Using a large spoon start to create golf ball size balls. Start to flatten them lightly with the palm of your hand.
Heat large sauce pan on medium heat and add olive oil. Place crab cakes in sauce pan and cook 3-4 minutes on each side.
Lightly adapted from Food ChannelAll images and text © .