Crab cakes

Ingredients

• lump crab meat, drained2.7 oz
• mayonnaise.5 tbsp
• dijon mustard.25 tsp
• hot sauce.33 tsp
• a dash of Worcestershire sauceAs needed
• a pinch of paprikaAs needed
• a pinch of saltAs needed
• finely chopped red bell pepper.33 tbsp
• medium green onion, finely chopped.33 piece
• finely chopped parsley.33 tbsp
• panko breadcrumbs1.3 tbsp
• large egg, beaten.33 piece
• lemon wedgeFor Serving

Instructions

1. 1

   Step 1

   Preheat the oven to 425°F (220°C).

2. 2

   Step 2

   In a small bowl, whisk together 1/3 of an egg, mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt.

3. 3

   Step 3

   Stir in the chopped red bell pepper, green onion, and parsley.

4. 4

   Step 4

   Gently fold in the crab meat and breadcrumbs until just combined. Cover and refrigerate for 10 minutes.

5. 5

   Step 5

   Lightly grease a small baking sheet.

6. 6

   Step 6

   Shape the mixture into one patty and place it on the prepared baking sheet.

7. 7

   Step 7

   Refrigerate the formed patty for another 10 minutes.

8. 8

   Step 8

   Bake for 10 minutes, or until the bottom is lightly browned. Flip and bake for another 8 to 10 minutes until golden brown on both sides.

9. 9

   Step 9

   Transfer to a plate and squeeze fresh lemon juice over the crab cake before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crab cakes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.