What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Crunchy Crab Cakes! Get ready for a celebration meal by simply serving crab cakes. You’re going to want to savor every bite, so try really hard to chew your food 20 times before taking another forkful. The outer layer is crispy crunchy, which works well for serving with a homemade jezebel sauce, creamy horseradish, or Caesar dressing. Personally, I prefer a bed of romaine lettuce, cherry tomatoes, and green onions simply because it intensifies the sweet lump crabmeat filling that much more. Pour yourself a glass of chilled Chardonnay, bubbly Prosecco, or Pinot Blanc. Now let’s get this party started.
CRUNCHY CRAB CAKES
Ingredients:
1 large egg, beaten
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 teaspoon soy sauce
1/2 teaspoon sriracha
1/2 teaspoon Cajun seasoning
1 cup red bell pepper, chopped
1/4 cup green onions, finely chopped
16-ounce can lump crabmeat, rinsed and drained
1 cup panko breadcrumbs
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Instructions:
Preheat oven to 425°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, whisk together beaten egg, lemon juice, Dijon mustard, mayonnaise, soy sauce, sriracha, and Cajun seasoning. Add chopped red pepper and green onions. Fold in crabmeat and 1/4 cup panko breadcrumbs. Place remaining breadcrumbs on a sheet of waxed paper. Sprinkle with sea salt and black pepper. Divide crab mixture into fourths. Shape each portion into a patty. Coats both sides in the panko bread crumbs. Place crab cake on the prepared baking sheet. Repeat process with the remaining mixture. Bake 10-12 minutes, or until crab cakes are crispy on the bottom. Flip over and bake 10-12 minutes longer or until golden brown and crispy. Serve immediately.
snapshotsincursive 
Those look good
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Thank you. Crab cakes make dinner feel like a special occasion. 😋🌿
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😎
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Love crab cakes and especially like your ingredients. I usually use Old Bay but this recipe sounds much better 🙂
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I have made them both ways. Can’t go wrong with Old Bay seasoning. 👏
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Me too – usually I have a can or two of crab in my pantry – need to put it on my grocery list 🙂
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For sure. 👏
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Alway favor crunch. Thanks for the recipe.
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You get it. Crunchy is a nice prelude to the succulent filling. 😍🍃😋
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Oh, Gail, that is really difficult to withstand… lol
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Right? I need to get back on my schedule of “Seafood Thursday”. 🤣
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LOL
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Crunch makes most things more delicious.
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I agree. 😍
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I’m not crabby, I’m hungry. 🙂
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As long as you “see food”, you’re okay. 👏
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Oh Gail, it seems I have met my pun match.
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Not really. You still rule. 👏
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You da best.
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Second best, next to you. 😜
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