Delicious
Meal Ideas
🔥 BT CRAB CAKES 🔥
Headliner status only — no fillers, no posers.
6
SERVINGS
30
MINUTES
🎸 STUFF YOU'LL NEED
The Star:
1 lb premium lump crab meat (drain that canned stuff like yesterday’s soundcheck)
Wet Stage Crew:
1 egg yolk
¼ cup mayonnaise or parsley paste
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Juice of ½ large lemon
1 tbsp melted butter
Dry Backup Band:
½ tsp Old Bay seasoning
1 tbsp paprika
1 tsp garlic salt
½ tsp onion powder
¼ tsp cayenne pepper
¼ tsp black pepper
¼ tsp salt
12 small almond flour sea-salt crackers
🎤 HOW TO ROCK THIS
1. Soundcheck the crab:
Drain that crab meat in a strainer—no one likes soggy riffs.
2. Crush the band:
In your food processor, throw in the almond crackers + all dry ingredients. Pulse until it’s a fine, flavorful powder—about 1 minute of pure grind.
3. Mix the melody:
In a separate bowl, whisk together all the wet ingredients until smooth and glossy.
4. Assemble the tour lineup:
You’ve got three bowls—
– Opening Act: almond cracker mix
– Middle Set: wet mix
– Headliner: crab meat
Gently fold the wet mix into the crab (treat those big chunks like rock legends). Then sprinkle in the almond mix and combine softly. Refrigerate 30–45 minutes to let the magic set.
5. Hit the main stage (oven):
Preheat to 400°F.
Line a baking sheet with parchment paper (aka the red carpet). Form 6 crab cakes, place them gently, and give them a loving spritz of olive oil—because every star deserves a little shine.
6. Bake the show:
20–25 minutes until golden brown and crisped to perfection.
7. Final encore:
Finish with a hit of lemon juice, plate ‘em up, and get ready for applause.
⚡ Encore Tip: Pair with BT “No Guilt” Tartar or a drizzle of spicy aioli and crank up some Helix while you eat.
Because crab cakes this good deserve a full volume experience. 🎶🤘