Indulge in the luxuriously coastal flavors of this Crab Cakes recipe, a sumptuous seafood delicacy that yields eight 4 oz servings. Starting with 2 pounds of jumbo lump crab meat, meticulously picked clean, and combined with 1.75 cups of crispy panko breadcrumbs, this recipe promises a delightful crunch in every bite. Two tablespoons of thinly sliced chives, half a cup of creamy mayonnaise, 1.5 tablespoons of Dijon mustard, and the zing of 1 oz of lemon juice all come together to enhance the fresh, succulent taste of the crab. A quarter cup of Bella Sun Luci Original BM mix adds a unique depth of flavor, and 2 teaspoons of Old Bay seasoning brings in the quintessential warmth of seaside spice. Seasoned to personal preference with kosher salt and black pepper, these cakes are delicately browned in 2 tablespoons of melted butter to golden perfection. Served warm and paired ideally with a spiced tartar sauce, these crab cakes offer a luxurious dining experience reminiscent of an oceanside feast.
Crab Cakes
Yield: 8 / 4 oz servings
Ingredients
- jumbo lump crab, picked clean 2 pounds
- panko bread crumbs 1.75 cups
- chives, sliced thin 2 tbsp
- mayonnaise 1/2 cup
- dijon mustard 1.5 tbsp
- old bay seasoning 2 tsp
- lemon juice 1 oz
- bella sun luci original BM mix 1/4 cup
- kosher salt to taste
- black pepper to taste
- butter 2 tbsp
Method:
- Add crabmeat, bread crumbs & seasonings to bowl, mix gently.
- Mix mayo, BM mix, mustard, lemon juice & chives until creamy.
- Gently fold mayo mix into crabmeat mixture. Make 4 oz patties.
- Heat butter in skillet, lightly brown each side, serve warm with spiced tarter sauce.
