These classic crab cakes are a snap to make and only take 12 minutes to cook. A combination of Dijon mustard, hot sauce, Old Bay seasoning, and garlic powder adds bold flavors to the sweet crab meat. Butter, panko, and mayonnaise work as flavorful binders to hold all the delicious fillings together. We serve our crab cakes with a simple Dijonnaise. Add a simple side salad and a crisp glass of white wine to complete the meal.
Crab Cakes with Dijonnaise
- 8 oz jumbo lump crab meat
- 2 tbsp panko breadcrumbs
- ¼ tsp garlic powder
- 1 tbsp unsalted butter, melted
- 1 tbsp mayonnaise, plus ¼ cup, separated
- 1 large egg yolk
- 1 tsp Dijon mustard, plus 1 tbsp, separated
- 1 tsp hot sauce
- ½ tsp Old Bay seasoning
- ½ tsp fresh lemon juice
1) Spread crab cake on a paper towel to drain. In a large bowl, stir together 2 tbsp panko breadcrumbs, ¼ tsp garlic powder, 1 tbsp melted butter, 1 tbsp mayonnaise, 1 large egg yolk, 1 tsp Dijon mustard, 1 tsp hot sauce, and ½ tsp Old Bay seasoning.
2) Add crab meat and stir gently to incorporate. Divide crab mixture into two equal portions and place in a greased Suvie pan. Transfer pan to refrigerator (or refrigerate in Suvie) for at least 1 hour or up to 8 hours.
3) Transfer Suvie pan to Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Broil for 12 minutes
Top Zone: Broil for 12 minutes
4) While the crab cakes cook, prepare the Dijonnaise. In a medium bowl, whisk together ¼ cup mayonnaise, 1 tbsp Dijon mustard, and ½ tsp fresh lemon juice.
5) Once the crab cakes have finished cooking, divide between plates and drizzle with Dijonnaise.
Nutritional Information per serving (2 servings per recipe): Calories 430, Total Fat 31g, Total Carbohydrates 8g, Total Sodium 710mg, Total Protein 27g.