Broiled Crab Cakes
- Reviews 10
Ready In: 42 mins
Serves: 4
Yields: 8 crab cakes
Ingredients
Crab cake mixture
- 1⁄4-1⁄2 cup scallion, chopped
- 1 tablespoon fresh parsley
- 1 garlic clove, minced
- 2 eggs, lightly beaten
- 1⁄4 cup mayonnaise
- 1⁄4-1⁄2 cup fresh grated parmesan cheese
- 1⁄2 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 lb large lump crabmeat
- 1 cup Ritz crackers or 1 cup Club crackers, finely crushed
- 2 -4 tablespoons unsalted butter
- 1 tablespoon lemon juice
Lemon Dill Sauce (optional)
- 1 cup mayonnaise
- 1⁄4 cup heavy cream
- 2 tablespoons chopped fresh dill leaves
- 1 tablespoon chopped fresh parsley leaves
- 2 -3 teaspoons fresh lemon juice
- 1 garlic clove, minced
Directions
- Combine lemon dill sauce ingredients and chill.
- Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
- In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
- Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
- Serve with Lemon Dill Sauce.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off