Crab Cake

Course: Appetizer

Cuisine: American

Calories: 981kcal

Crab Cake featuring Bay Flave

Combine dijon, mayo, onion powder or shallot and bay-flave spice in a small bowl. In a large bowl, combine crushed crackers, parsley and jumbo lump crab meat. Toss by hand until well combined, taking care not to breakup the crab lumps too much. Add mayo mixture to the crab and fold gently by hand.
Scoop 1/2 cup to 3/4 cup of the crab mixture, depending on portion size you prefer, and pat gently by hand into cakes. At this point, you can rest the cakes in the refrigerator on a shallow baking sheet lined with parchment paper, covered loosely with plastic wrap.
Cooking options: 1) pan sear over medium heat, with a pat of butter per cake per side for 5-7 minutes a side or until golden brown. Or 2) top each cake with a pat of butter and bake in a preheated oven at 400° for 20 minutes