This weekend we hosted a "Goodbye Winter" BBQ and I served these mini crab cakes as an appetizer. They were a perfect Spring appetizer. They were surprisingly light and the hint of lemon inside really made them shine.
I didn't feel like frying 30 crab cakes (Actually I never feel like frying anything, I hate it. It makes your house smell like oil and I always manage to get burned by the splats of hot oil). So anyway, I decided to bake these instead. I coated the outside with panko and then put them in the oven for about 15 - 20 minutes. Then at the end I broiled each side just for about a minute to make sure they got nice and brown.
(Before they went into the oven).
I served these with 2 dipping sauces: a spicy avocado dipping sauce and a spicy mayo. The spicy avocado was the clear favorite.
Crab Cakes: Recipe adapted from a bunch of places like here and here.
- 1/4 c. mayo
- 1 tbls chopped chives
- 1 large egg
- 1 large egg yolk
- Juice and zest of 1 lemon
- 1 tsp dried taragon
- 1/4 tsp Old Bay
- 1/4 tsp Dried thyme
- 1 tbls dijon mustard
- Salt and Black Pepper to taste
- 1 pound jumbo lump crab meat
- 2 cups panko breadcrumbs, divided
- Whisk together the first 10 ingredients.
- Add in the crab meat, breaking up slightly.
- Add in 1 cup of panko breadcrumbs.
- Form into patties of desired size. At this stage, I actually spread the crab meat mixture out onto a sheet pan (about 1/2 inch thick) and used a small round cookie cutter to get the shape I wanted.
- Using the remaining 1 cup of breadcrumbs, coat each crab cake with panko. Chill for at least 1 hour.
- Bake at 400 degrees for 15 - 20 minutes turning once halfway, on a parchment lined baking sheet. When they are almost done set the broiler on high to brown. I did this for about 1 minute on the first side, then flipped and broiled for another 30 seconds on the second side. Watch them carefully at this point because they brown quickly!
- Serve with extra lemon wedges or dipping sauces (recipes below).
Spicy Avocado Dipping Sauce: Recipe Adapted from here.
- 1 avocado, pitted and peeled
- 1 tbls mayo
- Juice of 1 lime
- 1/2 tsp. salt
- 1/4 tsp. sugar
- Half of a jalepeno (if you don't want it too spicy, remove the seeds and stems)
- 1/3 cup of milk
- Add the first 6 ingredients in the food processor and pulse a few times. Slowly add in the milk and puree until it is smooth and has reached the consistency that you want.
- Siracha Hot Sauce
- Mix together. I used a 3:1 ratio of mayo to hot sauce, but just start from there adjust to taste.