Florida Style Crab Cakes
| Southern U.S. cuisine | Seafood recipes
Ingredients
- 1 teaspoon Florida Bay seasoning (see note)
- ½ cup mayonnaise
- 1 egg
- ½ tablespoon Dijon mustard
- ¼ teaspoon cayenne
- 1 tablespoon thinly-sliced chives
- 1 tablespoon finely-chopped cilantro
- ½ teaspoon ground coriander
- Juice of ½ lime
- White pepper, to taste
- Salt, to taste
- ⅓ cup Italian bread crumbs
- 2 pounds lump crab meat, picked over to remove shell bits and cartilage
- 2 tablespoons butter
Instructions
- Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl.
- Season to taste with white pepper and kosher salt.
- Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps.
- Rest mixture in the refrigerator ½ to 2 hours.
- Divide and shape into 5 patties.
- Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat.
- Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides.
- Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side.