Crab cakes are the perfect summertime lunch or dinner treat. Whether served on a salad of summertime greens or as an appetizer, these will impress your guests!
Lump Crab Cakes
(Makes five cakes)
What you’ll need:
- 2 cups (500 mL) lump crab
- 1 egg
- 1/4 cup (60 mL) Dijon mustard
- ¼ cup (60 mL) toasted sesame seeds (see tips)
- ¼ cup (60 mL) chopped fresh basil
- ¼ cup (60 mL) finely chopped green onion
- 1 tbsp (15 mL) chopped fresh thyme
- 1¼ tsp (1 mL) freshly ground black pepper
- 1 tbsp (15 mL) cooking oil
Instructions:
Preheat oven to 350F.
Place crab meat in a large mixing bowl.
To the mixing bowl add egg, Dijon mustard, sesame seeds, basil, green onion, thyme, salt and pepper and fold well to combine.
Separate mixture into five equal portions (see tips) and form into cakes. Transfer crab cakes to the refrigerator for 30 minutes to set.
Warm a large, oven-proof sauté pan over medium heat and add oil.
Add crab cakes and sear until golden brown, about 3 minutes.
Transfer to the pre-heated oven until warm through, about 10 minutes.
Remove from heat, transfer to a platter, and serve immediately.
Chef Jordan’s Tips:
- To toast sesame seeds; warm a pan over medium heat. Add sesame seeds and cook, stirring often, until they are golden brown and aromatic, about 5 minutes.
- Create any size crab cakes you like, this recipe will yield five, main course size portions.
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