Whooooo lives in a pineapple under the seaaaa??! Hahah sorry couldn’t resist. Did I get that song stuck in your head too?
Crab cakes. Right. Back on topic.
Crab cakes transport me right to the summers at beach with my dad and stepmom. Some of the best memories I have are those days we spent endlessly soaking in the sun, listening to the ocean waves crash on the beach. Ahhhh…. I can practically smell the sea-salt in the air!
Unfortunately I haven’t been able to join them on summer vacations these past few years while we’ve been living in Korea. I have offered the nice “tropical” beaches of Korea to them for a change-up… But… Still no dice. I wonder why?? Lol!
Anywho these memories call for margaritas and homemade crab cakes! Gosh I just love crab cakes! (Fun fact about me: I used to eat broiled crab cakes almost every Friday night, with a side of macaroni and cheese, when I worked at a Social Club during college.)
I went through our Paprika app (by the way have you guys tried that app?! It’s awesome to keep those recipes all organized, and helps you build grocery list. Plus the Mr. and I can access on ALL of our electronics!) and found a crab cake recipe a friend passed onto me sometime ago. I’m not certain where it came from, but I did slightly adjust it to more of our taste.
Let’s get cooking!
1 pound lump crab meat drained
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 white onion, chopped
1 egg, lightly beaten
1/2 cup panko breadcrumbs, plus additional for dredging
1/4 cup lemon juice (about 2 lemons)
2 1/2 tablespoons mayonnaise
2 teaspoons mustard powder
1 teaspoon Blacken by Old Bay
1/2 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
Lemon wedges, for garnish
Preheat oven to 350 degrees.
For the crab cakes, combine crab meat, bell peppers, and onions in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4 cup measuring cup, scoop crab mixture and form patties with your hands. Dredge the cakes in panko breadcrumbs until completely covered. Place the cakes on a sheet-pan chill until ready to cook.
Bake the crab cakes at 350 for 25 minutes. You want the internal temperature to reach 165F.