These amazing crab cakes feature a blend of crab meat grades for perfect texture and flavor. You’ll love them as a special treat!
1/2 TBS canola oil
1 medium yellow onion, diced
1/2 red bell pepper, diced
8 oz jumbo lump crab meat
8 oz lump or special crab meat
1 TBS whole grain mustard
1 TBS Italian Parsley, chopped, plus for garnish
1 TBS Melissa’s Woo Woo Sauce, or Worcestershire sauce
Juice from 1/2 lemon
1 egg yolk, lightly beaten
1/2 TBS Cajun Seasoning
1 TBS plus 2 tsp Melissa’s Garlic Blend Seasoning, or your favorite season all
1/4 cup panko breadcrumbs
2 cups fine breadcrumbs
1 cup flour
2 eggs, whisked
1 cup milk
Oil for frying
In a small skillet, cook bell peppers and onions until softened and fragrant, then cool.
In a large mixing bowl, add cooked peppers and onions, mustard, Woo Woo sauce, parsley, lemon juice, egg yolk, Cajun seasoning, and 2 tsp Garlic Blend. Lightly mix the ingredients together.
Add in jumbo lump crabmeat and lump crabmeat, then sprinkle with panko. Gently fold all ingredients together, then form into 6 patties, lightly pressing them. Place on a parchment-lined sheet pan and refrigerate for at least 30 minutes.
Mix flour and 1 TBS Garlic Blend on a paper plate. In a bowl, whisk eggs and milk. Place breadcrumbs on another plate. Gently coat cakes with seasoned flour, then dip in egg wash, then coat with breadcrumbs.
Heat oil in a large, heavy-bottomed frying pan to 350 degrees. Gently place 3 cakes in oil, and cook until brown, about 3-4 minutes. Gently turn over and cook another 2-3 minutes. Remove to a paper towel lined plate. Repeat with remaining crab cakes.
Garnish with green onions and parsley and serve.