crab cakes

Ingredients:

• 1 lb lump crabmeat
• 3 egg whites
• 1 cup mayonnaise
• 1/2 cup finely chopped red onion
• 2 cloves garlic, very finely chopped
• 1/2 cup orange juice
• 2 tbsp Cajun seasoning
• 1 1/2 tbsp fresh chopped tarragon
• 1/2 tbsp fresh chopped dill
• 2 tbsp sriracha
• Panko bread crumbs
• Olive oil
• Butter

1. Preheat oven to 350°F.
2. Clean the crabmeat, making sure to remove any shell pieces. Set aside in a large bowl.
3. In a separate bowl, whip egg whites to soft peaks and set aside.
4. Finely chop red onion, garlic, tarragon, and dill.
5. Add mayonnaise, chopped onion, garlic, orange juice, Cajun seasoning, tarragon, dill, and sriracha to the crab. Mix until fully combined.
6. Gently fold in the whipped egg whites.
7. Add panko bread crumbs a little at a time until the mixture can form patties that hold together but aren’t dry.
8. Let mixture sit for about 10 minutes.
9. Form into 8 crab cakes.
10. In a skillet over medium heat, add enough olive oil and butter to coat the bottom of the pan.
11. Place crab cakes in the pan and cook without turning until the bottom is lightly browned.
12. Flip and brown the other side.
13. Transfer to an oven-safe dish and bake for about 10–12 minutes.
14. Serve warm.

Pairing Recommendations:

Crab cakes are the perfect addition to a creamy seafood pasta, on top of a salad, or if you want to go all out, in a surf & turf menu for any special occasion.

Watch the recipe come together: