One thing we love to splurge on when we go out for a nice dinner is crab cakes. The problem is that most are just all bread and very little crab. This recipe comes close to one of our favorites we have had over the years. The filling is basic and really shows off the crab. I’ll be making this again soon and may even make some bite size ones for a holiday party.
Maggiano's Mini Crab Cakes
(Adapted from Maggiano’s)
1 lb Crab Meat, Jumbo Lump
1/3 tsp Dry Mustard
3/4 tsp Dijon Mustard
1 1/4 tsp Old Bay Seasoning
1 Egg
2 1/4 Tbsp Red Bell Pepper, diced 1/8″
1 Tbsp Chives, finely chopped
5 1/2 Tbsp Mayonnaise
Dash Tabasco Sauce
Pinch Salt & Pepper
2 2/3 Tbsp Fresh Breadcrumbs
3 1/2 Tbsp Japanese Breadcrumbs
In a large mixing bowl, combine all ingredients, except the crab meat and fresh breadcrumbs.
Gently fold in crab meat and fresh breadcrumbs without breaking up lumps, leave in large pieces and work all ingredients together.
Using a spoon, scoop crab into 1 to 1 ½ oz cakes. Once all crab has been scooped, place them individually in the Japanese breadcrumbs.
Place on a baking sheet and bake in 350 degree oven for 20 minutes or until golden, flipping cakes over once during cooking.
Oh wow - love crabcakes, and these look divine! I cannot wait to give them a try. I remember this article but it got side tracked - so glad to have found it again.
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