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.
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
|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|
|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
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.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 215mg
- Sodium: 960mg
- Total Carbohydrates: 37g
- Protein: 45g
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