In the skilled hands of a four-star chef or a seafaring man, the goal of a crab cake is simple: Use just enough ingredients to build flavor and bind the cakes, but never at the expense of the crab itself. The goal of the corporate cook is quite different: Make an inexpensive crab cake that will hold together under duress and leave them wanting more. That's why mayo and a deep fryer are invariably part of the process. Our crab cake recipe takes the former route.
Ingredients:
- ~ 500 gms SeasTheDay Crab Meat
- 2 Tbsp minced jalapeño
- 2 scallions, chopped
- 1⁄2 cup minced red bell pepper
- 1 egg, lightly beaten
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1⁄4 tsp Old Bay or any other seafood seasoning
- 1⁄2 tsp salt
- 3⁄4 cup bread crumbs
- Mango-avocado salsa (You can make your own at home using 1 mango, 1 avocado, 1⁄2 finely chopped red onion, the juice of 1 lime, chopped fresh cilantro, and salt and black pepper. Don't love mangoes? Improvise a healthy tartar by mixing equal parts mayo and plain yogurt with chopped pickles, capers, and fresh lemon juice instead.)
Directions:
- Preheat the oven to 425°F.
- Gently mix everything but 1⁄2 cup of the bread crumbs. Using your hands, loosely form the crab mixture into 8 patties.
- Spread the remaining bread crumbs on a plate and roll each crab cake over the crumbs to lightly and evenly coat.
- As the cakes are formed, place them on a non-stick baking sheet or in a baking dish coated with non-stick cooking spray.
- If the patties are misshaped, use the palm of your hand to press them down into an evenly shaped disk, the size of a small hockey puck.
- Bake until golden brown on the outside, 12 to 15 minutes. Serve with a scoop of mango-avocado salsa.
