Login
Create Account
One Pan Crab Cakes
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Renee-This is a quick and easy one-pan supper that brings all the flavors of summer together. I know you will love this one.
-
Main Ingredient
Crab
-
Category: Fish or seafood
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
Buy crabmeat (either fresh or pasteurized) packed in plastic containers in the refrigerated section of your grocer's fish department. I do not recommend canned crabmeat.
-
Posted By: CGCLadies
-
Posted On: Apr 06, 2020
Number of Servings:
Ingredients:
- 1 pounds - fresh crab meat picked over for shells
- 1/4 cups - panko bread crumbs
- 3 - scallions minced
- 1 - large egg
- 2 tablespoons - mayonnaise
- 1 tablespoons - Dijon mustard
- 1/8 teaspoons - cayenne pepper
- 1 tablespoons - unsalted butter
- - Tartar Sauce
- 4 ears - corn kernels cut from cobs
- 1 - onion chopped
- 1 - red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 14 cups - extra virgin olive oil
- 2 cloves - garlic sliced thin
- - salt and pepper
- 2 - russet potatoes unpeeled, each cut lengthwise into 8 equal wedges
- 1 1/2 teaspoons - Old Bay seasoning
- 2 tablespoons - fresh basil chopped
- 2 teaspoons - lemon juice
- 1 pounds - fresh crab meat picked over for shells
- 1/4 cups - panko bread crumbs
- 3 - scallions minced
- 1 - large egg
- 2 tablespoons - mayonnaise
- 1 tablespoons - Dijon mustard
- 1/8 teaspoons - cayenne pepper
- 1 tablespoons - unsalted butter
- - Tartar Sauce
- 4 ears - corn kernels cut from cobs
- 1 - onion chopped
- 1 - red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 14 cups - extra virgin olive oil
- 2 cloves - garlic sliced thin
- - salt and pepper
- 2 - russet potatoes unpeeled, each cut lengthwise into 8 equal wedges
- 1 1/2 teaspoons - Old Bay seasoning
- 2 tablespoons - fresh basil chopped
- 2 teaspoons - lemon juice
Directions:
1. FOR THE CRAB CAKES: Line plate with triple layer of paper towels. Transfer crabmeat to prepared plate and pat dry with additional paper towels. Combine panko, scallions, egg, mayonnaise, mustard, and cayenne in bowl. Using rubber spatula, gently stir in crabmeat until combined. Discard paper towels. Divide mixture into 4 equal portions (about ½ cup each). Shape portions into tight balls, then shape balls into cakes measuring about 1 inch thick and 3 inches wide (cakes will be delicate). Transfer cakes to now-empty plate and refrigerate until ready to use.
2. FOR THE CORN AND POTATOES: Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss corn, onion, bell pepper, 2 tablespoons oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Transfer corn mixture to one half of rimmed baking sheet.
3. In now-empty bowl, toss potatoes, Old Bay, and remaining 2 tablespoons oil together. Arrange potatoes cut side down in single layer on empty half of sheet. Bake until corn mixture is just softened and potatoes are lightly browned on bottom, about 15 minutes.
4. Remove sheet from oven. Using metal spatula, clear section in middle of sheet by pushing potatoes into pile at 1 end of sheet and corn mixture into another pile at opposite end of sheet. Place butter on now-empty middle section of sheet and use metal spatula to evenly distribute. Using spatula, gently place crab cakes on middle section of sheet. Return sheet to oven and bake until crab cakes are golden on bottom and potatoes are tender, about 20 minutes.
5. Transfer sheet to wire rack. Stir basil and lemon juice into corn mixture and season with salt and pepper to taste. Flip crab cakes browned side up. Serve with tartar sauce.
Comments