We love having crab cakes for dinner at our house. If you’ve never made them before, you should! It’s kind of like making a meatball, you just mix up the ingredients and bake. Simple as that! On this night, we served our crab cakes over field greens with sliced strawberries and topped everything off with a homemade honey Dijon. Easy!
This recipe makes about 12 small crab cakes.
12 oz lump crab meat
2 teaspoons Old Bay seasoning
1 cup plain breadcrumbs
2 eggs, lightly beaten
about 8 to 12 chives, chopped (reserve a little bit for garnish)
4 tablespoons Dijon mustard, divided
the zest of one lemon (about 2 tablespoons total)
about 1 cup of Extra Virgin Olive Oil (EVOO)
1/2 tablespoon Apple Cider Vinegar
1 tablespoon honey
salt and pepper
Field greens and sliced strawberries, optional
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, Old Bay seasoning, bread crumbs, beaten eggs, chopped chives (reserving a little for garnish), 1 tablespoon of Dijon and lemon zest. Take your mixture and turn it into 12 small crab cake patties with your hands. Place the patties on your prepared cookie sheet.
Bake about 10 to 12 minutes or until lightly browned.
Meanwhile, whisk together your honey mustard sauce. In a bowl, whisk together the remaining three tablespoons of Dijon with your apple cider vinegar and honey. Then, whisk in your EVOO. If the dressing is too thick, whisk in a bit more EVOO. If for some reason, it’s too thin, add a touch more Dijon and/or honey. Once it reaches your desired consistency, whisk in a pinch of both salt and pepper.
Once your crab cakes are done baking, remove from oven and assemble on your plate. Some field greens, sliced strawberries, crab cakes and honey Dijon spooned over everything.
That’s it! The perfect little spring supper!