The Ultimate Crab Cake

The Ultimate Crab Cake is so easy to make and people will think you’re super fancy and skilled in the kitchen with this dish. I grew up in Maryland, so I know a good crab cake, so let me say, this is not a Maryland crab cake. This has peppers, onions, which don’t belong in a traditional Maryland crab cake. But, I don’t care, it’s what I like and I’m sure you won’t mind me remixing a traditional crab cake recipe!

Saute Vegetables

Add ingredients to the bowl

Mix gently

Scoop and place on the baking sheet and bake

Serve

5 from 1 vote

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The Ultimate Crab Cake

Course Appetizer, Main Course

Cuisine American

Keyword crab cakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Calories 359 kcal

Author Chef Rhadia

Ingredients

• 2 tbsp extra virgin olive oil
• ¼ cup red bell pepper finely chopped
• ¼ cup yellow bell pepper finely chopped
• ½ cup yellow onion finely chopped
• 2 tsp. old bay seasoning
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp chopped parsley
• 2 eggs beaten
• 1/3 cup panko breadcrumbs
• 1 lb. backfin lump crab meat

Instructions

1. Preheat oven to 375 degrees
2. Sauté peppers, and onions in the 2 tablespoons of olive oil on medium-high heat for 5-6 minutes until tender. Set aside and let cool.
3. Add mayo, mustard, old bay, parsley and eggs to a medium-sized bowl and mix well. Add the panko and onion and peppers mixture and mix well. Add the crabmeat and mix gently not to break up the crabmeat too much.
4. Use ½ cup scoop and place on the baking sheet. Melt 2 tbsp of butter and brush crab cakes with it. Bake in oven for 15-20 minutes until golden brown.