Delicious
Meal Ideas

crab cakes

6

SERVINGS

30

MINUTES

STUFF YOU NEED

1 pound of jumbo lump crab meat drained 

1/4 cup of mayonnaise 

1/4 cup of cannelloni beans drained and rinsed 

1 large egg

1 tablespoon of fresh chopped parsley 

1 tablespoon of dijon mustard 

juice of 1/2 lemon 

1-2 teaspoons of Old Bay Seasoning 

2 tablespoons of butter for sautéing 

1 tablespoon of olive oil for sautéing 

13 almond crackers sea salt to help bind

 

 
Open the can of crab meat and place in strainer to drain any excess liquid.
 

While the crab is draining, take the 13 almond crackers and pulse in the food processor until it looks like breadcrumb size pieces and remove to a separate bowl. 

Next in that same food processor combine the mayonnaise, cannelloni beans, egg fresh chopped parsley, dijon mustard, Old Bay Seasoning and lemon juice on high for about 10-15 seconds until silky smooth consistency.  

In a medium mixing bowl, add the lump crab meat and gently break apart the meat.  Add the mix from the food processor and almond crackers and gently mix thoroughly to make 6 crab cakes.  

When finished forming all of the crab cakes it is best to refrigerate for about 30 minuted to an hour. When you are ready to cook you can wither saute or bake in the oven.   

Saute version- in a large  saute  pan, add the butter and  olive oil . 

Sauté on medium heat for about 3-4 minutes until golden brown, gently flip and repeat for another 3-4 minutes and serve while nice and hot. 


Oven version pre heat oven to 425 degrees, place the crab cakes on a large baking sheet lined with parchment paper brush with melted butter and bake for about 12-14 minutes.