Remove crab meat from shells; set aside. Combine eggs, bread crumbs, green onions, mayonnaise, Old Bay seasoning, lemon juice, and mustard in a medium bowl. Gently stir in crab meat. Shape mixture into 12 (1/2-inch-thick) patties. Cover and chill for 2 hours.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Everyone needs a good crab cake recipe, and this one is it. Serve them over a fresh salad with a homemade orange vinaigrette.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Crab Cake Salad | ||
| 3 lbs. | Alaska Bairdi snow crab clusters | |
| 2 | Hy-Vee large eggs, lightly beaten | |
| 1 c. | Hy-Vee plain panko bread crumbs | |
| ¼ c. | green onions, sliced | |
| ¼ c. | Hy-Vee mayonnaise | |
| 1 tsp. | Old Bay seasoning | |
| 2 tsp. | fresh lemon juice | |
| 1 tsp. | Hy-Vee stone ground Dijon mustard | |
| 2 tbsp. | Gustare Vita olive oil, divided | |
| Orange Vinaigrette | ||
| ½ tsp. | orange zest | |
| 3 tbsp. | fresh orange juice | |
| 1 ½ tsp. | aged white balsamic vinegar | |
| 1 ½ tsp. | Hy-Vee honey | |
| ½ tsp. | Hy-Vee stone ground Dijon mustard | |
| 3 tbsp. | Gustare Vita olive oil | |
Things To Grab
- Medium bowl
- Large nosntick skillet
- Small bowl
- Whisk
Directions
Make Orange Vinaigrette: Whisk together orange zest, orange juice, balsamic vinegar, honey, and mustard. Slowly whisk in olive oil. Cover and refrigerate until ready to serve.
Heat oil in a large nonstick skillet over medium heat. Cook crab cakes in batches for 6 to 8 minutes or until golden brown, turning halfway though. Serve with Orange Vinaigrette.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 215mg
- Sodium: 960mg
- Total Carbohydrates: 37g
- Protein: 45g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 8%
Recipe Source:
Hy-Vee Monthly Ad December 2018