Lowcountry Crab cakes
Today we’re making Lowcountry Crab Cakes that boast a perfect combination of lump crab meat and a harmonious blend of seasonings. These crab cakes are easy to prepare and make for an impressive appetizer or main course. The recipe combines the richness of mayonnaise, tanginess of Dijon mustard, and a touch of freshness from parsley and lemon juice.
Preparation Time: 45 minutes (including chilling time)
Cooking Time: 12-14 minutes
Yields: 8 crab cakes
Ingredients:
– 1 large egg
– 2 tablespoons mayonnaise
– 1 tablespoon chopped fresh parsley (or 2 teaspoons dried parsley)
– 2 teaspoons Dijon mustard
– 2 teaspoons Worcestershire sauce
– 2 teaspoons ILIOS Lowcountry Blend
– 1 teaspoon fresh lemon juice, plus additional for serving
– 1/8 teaspoon salt
– 1 pound lump crab meat
– 2/3 cup panko breadcrumbs
– 2 tablespoons melted butter (optional)
Instructions:
1. In a large bowl, whisk together the egg, mayonnaise, chopped fresh parsley, Dijon mustard, Worcestershire sauce, Lowcountry Blend seasoning, fresh lemon juice, and salt until well combined.
2. Gently place the crab meat on top of the mixture in the bowl, followed by the panko or breadcrumbs. Using a rubber spatula or your hands, carefully fold the ingredients together, ensuring the crab meat is evenly distributed without breaking it up excessively.
3. Cover the bowl tightly and refrigerate the mixture for at least 30 minutes or up to 1 day. This chilling time helps the flavors meld together and allows the crab cakes to hold their shape while cooking.
4. Preheat your oven to 450°F and grease a baking sheet or line it with parchment paper for easy cleanup.
5. Using a 1/3 cup measuring cup, portion the crab cake mixture onto the prepared baking sheet, forming 8 cakes. Use your hands or a spoon to gently compact each cake, ensuring there are no lumps sticking out or falling apart. Avoid flattening the cakes too much; they should have a slightly rounded shape.
6. If desired, brush each crab cake with melted butter to enhance the golden color and add a touch of richness.
7. Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until the crab cakes are lightly browned around the edges and on top.
8. Once the crab cakes are cooked, remove them from the oven and drizzle each cake with fresh lemon juice for an extra burst of zesty flavor.
9. Serve the crab cakes warm as an appetizer or as a main course accompanied by a side salad or a flavorful dipping sauce of your choice. The cakes can also be served on buns as a delicious crab cake sandwich.
Enjoy!