Crab Cakes

Dig in – it’s crab cake time! Crab cakes are the perfect way to enjoy a delectable seafood feature with full flavor and less fuss.

Blue, Stone, Snow, King. . . There are so many types of crab, what do you use? It’s easier than you think. As long as you can get lump crab meat, a variety of crabs can work – especially if you can find already hand-picked, fresh picked, or jarred crab meat. Be careful with using some canned crab meat as it could have a higher sodium level and possibly make your crab cakes salty and more fishy tasting.

Now that you’re dreaming of crab cakes, let’s open the pantry and get cooking!

Ingredients

2                              Eggs

¾ Cup                    Mayonnaise

¼ Teaspoon        Old Bay Seasoning

2 Tablespoons   Dijon Mustard

¼ Teaspoon        Salt

¼ Teaspoon        Black Pepper

1 Pound               Jumbo Lump Crab Meat

3 Cups                  Panko Breadcrumbs

½ Cup                    Yellow and Red Peppers, Small Diced

2 Ounces             Olive Oil

Procedure

• Preheat oven to 425°
• In a medium mixing bowl, combine mayonnaise, old bay seasoning, mustard, salt, black pepper, and eggs. Marry all ingredients using a whisk.
• Fold in half of the breadcrumbs and all of the diced peppers. We have used red and yellow peppers for a hint of sweetness, but green and orange work great too.
• With your hands or a large spoon, gently fold in the crab meat. Trying not to break up the jumbo lump meat pieces as that is the juicy, fluffy part of your crab cake you want to bite into. Looking at your mixture, if it appears too wet, add in more breadcrumbs a little at a time until the desired consistency is reached.
• Let your mixture marinate at room temperature for 10 minutes for the flavors to marry together.
• Patty your crab into three-ounce portions, or about the size of a cookie. Coat each cake with the remainder of breadcrumbs.
• Heat a large sauté pan to medium heat with olive oil, brown both sides of the crab cakes and place in the preheated oven.
• Cook until internal temperature reaches 150° Once done serve with your favorite tarter, remoulade, or aioli sauce.

How did it turn out? Did you enjoy them as an appetizer or pair them with some slaw, fries, or salad for a main entrée? Either way we hope they are phenomenal. Share your success on social media by tagging us or using #FourWindsCasino. If you want to enjoy the bold and delicious flavors of a crab cake but don’t want to do the work at home, join us at Kankakee Grille or Copper Rock Steakhouse! Find the perfect recipe for your favorite ingredients with more of our winning recipes or send us a recipe request, social@fourwindscasino.com.