Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green onions
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 2 tablespoons butter, divided
Instructions
- Step 1: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, red bell pepper, green onions, egg, and Dijon mustard. Be careful not to overmix.
- Step 2: Form the crab mixture into 6-8 patties.
- Step 3: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the crab cakes to the skillet and cook for 3-4 minutes per side, or until golden brown and heated through.
- Step 4: While the crab cakes are cooking, melt the remaining 1 tablespoon of butter in a small saucepan over low heat. Stir in 1 tablespoon of lemon juice.
- Step 5: Drizzle the lemon butter sauce over the cooked crab cakes and serve immediately.
Notes
- For best flavor, gently pat the crab cakes with paper towels before cooking to remove excess moisture, ensuring a crispy exterior.
- Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat crab cakes in a 350°F oven for about 10 minutes, or until warmed through, to maintain their texture.
- Serve these delectable crab cakes atop a bed of arugula for a peppery complement to the richness and bright lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American