About
Small-Batch Crab Cakes are what you need to make a fantastic seaside dish for yourself! The crab cakes are golden and crisp on the outside, tender on the inside, and boasting the sweet-and-savory flavor of crab in each bite! Served up as a light main dish or a tasty snack, these Small-Batch Crab Cakes will make coming to the table a trip to the beach indeed!
Ingredients
- olive oil, to taste
- 1 large egg
- 1 1/2 tablespoons mayonnaise
- 1/2 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon paprika
- 1/8 teaspoon salt
- 1 tablespoon red bell pepper, finely chopped
- 1 medium green onion, finely chopped
- 1 tablespoon parsley, finely chopped, plus more, to taste, for garnish
- 1 (8-ounce) package lump crabmeat, picked over and drained
- 1/4 cup panko breadcrumbs
- lemon slices, optional, to taste, for serving
Directions
Step 1 -Lightly grease a rimmed baking sheet evenly with the olive oil.
Step 2 -In a medium-sized mixing bowl, add the egg and whisk until it is well-beaten.
Step 3 -Add the mayonnaise, the Dijon mustard, the hot sauce, the Worcestershire sauce, the paprika, and the salt to the beaten egg and whisk until fully combined.
Step 4 -Add the red bell peppers, the green onions, and 1 tablespoon of the parsley to the egg mixture and stir gently to combine.
Step 5 -Add the crabmeat and the breadcrumbs to the egg mixture and fold carefully and gently to combine.
Step 6 -Cover the bowl and let it chill in the refrigerator for 10 minutes.
Step 7 -Position an oven rack to the lower third section of the oven, then preheat the oven to 425 degrees F.
Step 8 -Transfer the bowl from the refrigerator and form the crab mixture into 3 equal-sized patties.
Step 9 -Place the crab patties on the prepared baking sheet, then place the baking sheet back in the refrigerator for 10 minutes.
Step 10 -Transfer the baking sheet from the refrigerator and bake the crab cakes until they are lightly browned and can be easily lifted from the baking sheet with a spatula, about 10 minutes.
Step 11 -Flip the crab cakes and bake until they reach an internal temperature of 145 degrees F, about 8-10 minutes.
Step 12 -Transfer the crab cakes to a serving plate and garnish them with the extra parsley.
Step 13 -Serve warm with the lemon slices.
