My name is Shay and I’m a crab cake addict.
I could probably eat a crab cake every night for the rest of my life. #nojoke #ilovethem
I’ve been making these crab cakes for years but for some reason, have never blogged them…so here you go. They’re simple. They’re baked. They’re delicious. They’re for dinner tonight.
This recipe makes 8 large crab cakes but you can make them smaller and bake them about 8 minutes for appetizer sized cakes (that should yield about 16).
12 oz lump crab meat
6 to 8 green onions, chopped
2 tablespoons Old Bay seasoning
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 tablespoon Dijon mustard
2 avocados, cut into chunks
4 tablespoons sour cream
the juice and zest of one lemon (about 1 tablespoon each)
Preheat oven to 400 degrees.
Line a cookie sheet with foil or parchment paper and lightly spray with Pam. Set aside.
In a large mixing bowl, combine crab meat, green onions, Old Bay seasoning, bread crumbs, beaten eggs and Dijon. Take an eighth of this mixture and form it into a round crab cake (I place a biscuit cutter on my baking sheet and put the crab mixture inside to form my crab cakes). Repeat with the remaining crab mixture.
Bake 12 to 15 minutes or until lightly browned.
While the crab cakes are baking, make your sauce. In a food processor, add in your avocado pieces, sour cream, lemon juice and lemon zest. Pulse until mixture is combined. Add a little more lemon juice if the sauce is too thick.
Once your crab cakes are done baking, remove from oven and serve immediately with Avocado Lemon Sauce.