Crab cakes are a very popular American dish, which can be served as appetizer or as a main dish.
Let’s check out the recipe of this scrumptious meal!
2 pounds of jumbo crab meat lump
5 cups of cornflakes
1/2 cup of mayonnaise
2 tablespoons of mustard
2 teaspoons of old bay seasoning if needed
1/8 teaspoon of cayenne pepper
2 egg yolks large
1/4 cup of unsalted butter which is softened
Tartar Sauce for serving with crab bake cake:
1 cup of mayonnaise
1 teaspoon of mustard
1 1/2 tablespoons of fresh parsley which should be finely chopped
1 1/2 tablespoons of chopped capers
1 tablespoon of sweet pickle
1 tablespoon of freshly chopped chives
- First pulse cornflakes in a food processor until ground coarse and spread in a shallow baking pan or bowl.
- In a bowl that is large in size, whisk together mayonnaise and mustard and Old Bay seasoning along with cayenne and egg yolks. Add the crab meat and salt and pepper to taste thereby tossing mixture gently but thoroughly as well.
- Then, measuring exactly 1/4 cup, make crab cakes into a little flattened round shape, which is about 3/4 inch thick and 2 1/2 inches wide.
- Gently coat the crab cakes with cornflakes and transfer to a baking sheet over the platform. Next, chill the crab cakes and cover it with plastic wraps for least 2 hours and up to a maximum of 4 hours.
- Subsequently, preheat the oven to 400F and transfer crab cakes to a large baking sheet and put about 1/2 teaspoon butter on each crab cake and bake in the middle of the oven, until it turns crisp and is cooked properly. The baking would take about 15 minutes approximately. Serve with the tartar sauce.
You can also modify this crab bake recipe and cook using a La Caja China roaster. For big parties, celebrations and catering, save time and space by using a model #3 for your crab, lobster and clam bakes. Visit LaCajaChina.com today to order now.
Not a fan of crabs? You can also try our Clam Bake Recipe! Watch the video below!