Homemade Crab Cakes Seafood Supper Club

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Mix ingredients, except bread cubes and crab, together in a large bowl.

4. Fold in cubed bread.

5. Carefully break up crab meat into the mixture and gently combine ingredients together, so as to not break up crab chunks. Chill mixture for at least 1 hour.

6. Portion crab mixture into six, 4-ounce patties. If baking, mold into “muffin top” shapes. If pan frying, mold into a “patty” shape. Wash hands after handling raw crab cakes.

7. Place cakes on plate, cover with plastic wrap and refrigerate for at least 1 to 2 hours before and up to 2 days ahead of cooking. 

8. To oven bake: Preheat oven to 425 degrees Fahrenheit. Spray sheet pan with non-stick cooking spray. Place crab cakes on sheet pan. Optional: Brush top of cake with melted butter or spray. Bake to an internal temperate of 165 degrees Fahrenheit as verified with instant-read food thermometer, about 12 to 14 minutes.

To pan fry: Preheat oven to 350 degrees Fahrenheit. Heat a nonstick pan over medium-high heat. Optional: Gently press top and bottom of cakes into panko crumbs, do not bread the sides. Add 1 to 2 tablespoons canola oil to coat pan. Cakes should sizzle when placed on pan. Pan-fry 1 to 2 minutes per side or until golden brown. Transfer cakes to a baking sheet and bake to an internal temperate of 165 degrees Fahrenheit as verified with instant-read food thermometer, about 6 to 7 minutes.

Chef Andrew's Tip:

--For Baked Crab Cake Appetizer Bites: Form about 24, 1-ounce balls of crab mix, using a heaping tablespoon as guidance for size. Bake at 450 degrees Fahrenheit to an internal temperate of 165 degrees Fahrenheit as verified with instant-read food thermometer, about 8 to 10 minutes .

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!