Updated: Apr 27, 2020
I whipped these up for dinner a few weeks back. Never made crab cakes before, but I have had them many times and what I wanted ones that you can really taste the crab and not bread crumbs.
16 oz of jumbo crab meat
3 shallots minced
1 red pepper minced and divide in half
1 tablespoon olive oil
1 tablespoon garlic
2 tablespoon Dijon mustard
2 eggs, whisked
6 springs of fresh lemon thyme, stems removed
1/2 teaspoon Worcestershire sauce
2 tablespoons olive oil mayo
3/4 to 1 1/4 cups of Panko bread crumbs -
3/4 cup olive oil mayo
2 Jalapenos, minced
half the red peppers minced above
1 tablespoon key lime juice
1/4 cup fresh dill, chopped and stems removed
2 tablespoon of Dijon mustard
salt & pepper to taste
Place shallots and 1/2 the red peppers and olive oil into a skillet over medium-high heat and saute until soft. Remove from heat add the garlic and the fresh thyme and stir and set aside.
Now make the sauce: Place all the sauce ingredients into a bowl and whisk to combine, cover and chill until ready to use.
Preheat oven to 400 degrees
In a large bowl place crab, Dijon mustard, eggs, and Worcestershire sauce and toss to coat well.
Next, add the mayo and toss to coat.
Once shallots mixture has cooled add to the bowl and mix well.
Now add the Panko a 1/4 cup at a time, using your hand's mix well, once the mixture holds together stop adding the bread crumbs.
Place the balance of the bread crumbs into a dish. Using your hands form into cakes, drop the cakes into the panko and coat on each side.
Place on a baking sheet that has been sprayed with Pam.
Bake until bread crumbs start to turn golden brown. You can fry them, but I not like greasy crabs cakes so I baked them.
Remove from oven, plate, and spoon sauce over cakes and serve with a nice tomato salad.