Description
Succulent jumbo lump crab delights dance with Mediterranean flair, offering a luxurious seafood experience that whispers coastal elegance. Delicate herbs and zesty seasonings elevate this dish, ensuring you savor each exquisite bite of oceanic perfection.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) jumbo lump crab meat
Binding and Flavor Ingredients:
- 2 large eggs, beaten
- 3 tablespoons mayonnaise
- 1 ½ tablespoons Dijon mustard
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon butter
- 4 tablespoons salted butter or olive oil, for frying
Herbs, Seasonings, and Additional Ingredients:
- 3 green onions, chopped
- ¼ cup diced roasted red pepper
- 1 ⅔ cups panko breadcrumbs, divided
- 1 ¼ teaspoons garlic salt, divided
- 2 teaspoons seafood seasoning, divided
- ½ teaspoon lemon pepper
- 1 tablespoon chopped Italian parsley
Instructions
- Gently sauté chopped green onions in melted butter with a hint of garlic salt until they become translucent and fragrant, releasing their aromatic oils. Set aside to cool slightly.
- In a spacious mixing vessel, delicately combine the softened green onions with succulent crab meat, panko breadcrumbs, Parmesan cheese, roasted red pepper, beaten eggs, creamy mayonnaise, zesty Dijon mustard, fresh parsley, seafood seasoning, and a whisper of lemon pepper. Fold ingredients together with a light touch to preserve the crab’s delicate texture.
- Utilize a precision scoop to form uniform crab cakes onto a parchment-lined baking sheet. Refrigerate the molded cakes for approximately half an hour, allowing them to firm up and maintain their elegant shape.
- Create a crisp exterior coating by blending the remaining panko, Parmesan, and seafood seasoning in a shallow dish. Tenderly coat each chilled crab cake, pressing the breadcrumb mixture gently to ensure a complete and even coverage.
- Warm a slick of olive oil in a non-stick skillet over medium-high heat. Carefully place the breaded crab cakes into the pan, allowing each side to transform into a golden, crispy masterpiece. Apply gentle pressure while cooking to achieve an ideal thickness, flipping once to ensure even browning and a perfectly heated interior.
Notes
- Chilling the crab cakes before cooking helps them maintain their shape and prevents falling apart during frying.
- Use fresh, high-quality jumbo lump crab meat for the best flavor and texture in these delightful cakes.
- Gently mix ingredients to preserve the delicate crab meat’s texture and prevent overworking the mixture.
- Breadcrumb coating provides a crispy exterior that perfectly complements the tender crab meat inside.
- Cooking in batches ensures even browning and prevents overcrowding the pan, which can lead to soggy cakes.
- Serve immediately after cooking for the crispiest and most enjoyable crab cake experience.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 305
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 135 mg