These hand-formed, house-made crab cakes are a fan-favorite at Red's Best Fish Market. They are a blend of Jonah and red crab meat mixed with sautéed vegetables, herbs, bread crumbs, and mayo.
Cooking Instructions - Thaw crab cakes before cooking (approximately 8 hours in the refrigerator). In a frying pan, melt 2 tablespoons of butter over medium-medium/high heat. Add crab cakes and cook for 3-4 minutes on each side, or until a golden-brown crust has developed. Internal temperature should reach 145 degrees. Serve over a mixed green salad or pair with a corn or avocado salsa. For more inspiration, try Crab Cake Sandwich with Pickled Red Cabbage or make Crab Cake Eggs Benedict for brunch!
Jonah and Red crab meat, onion, red bell pepper, celery, scallion, parsley, lemon juice, salt, pepper, Tabasco (red peppers, distilled vinegar, salt) panko (wheat flour, sugar, dried yeast, caramel (color), calcium cropionate, soybean oil, turmeric extract) and mayo (soybean oil, egg yolks, water, cider vinegar, corn syrup, salt, high fructose corn syrup, spice, paprika, calcium disodium). Contains shellfish, egg, wheat, and soy.
Try It With:
Rainbow Roasted Vegetables
Crispy Garlic Roasted Potatoes
Avocado Corn Salad