Dixie Land Crab Cakes

Recipe By: Calphalon Team  -  Originally Published: 2/4/2013

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Tender chunks of crab meat stand out in this crispy seafood dish that will be sure to please a crowd.  Courtesy of The Calphalon Culinary Center.

  • Servings: Yield 36
  • Prep Time: Less than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Appetizer

Ingredients

​1/2 red pepper, finely diced

3 green onions, finely chopped

1/4 c. mayonnaise

1 large egg yolk

1 Tbsp. Dijon mustard

2 tsp. fresh lemon juice

1 lb. jumbo lump crab meat, picked over and squeezed dry

salt and freshly ground pepper to taste

1 1/2 c. dry white bread crumbs

1 Tbsp. olive oil

Directions

​In a bowl, whisk together red pepper, green onions, mayonnaise, yolk, mustard and lemon juice.  Stir in crab thoroughly.  Season with salt and pepper to taste.  

Form rounded tablespoons of crab mixture into slightly flattened 1-in. rounds and gently coat with breadcrumbs, transferring to a shallow tray.  Chill crab cakes at least 30 minutes and up to 4 hours. 

Preheat oven to 350°F/180°C.

Heat a griddle pan over medium heat and add 1 Tbsp. of olive oil.  Working in batches, pan fry the crab cakes until golden brown on both sides, about 2 - 4 minutes per side.  Transfer to a baking sheet and place in oven to keep warm while frying remaining cakes, adding more oil as necessary.

Serve with a dollop of our savory Spiked Mayonnaise.
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