Everyday Gourmet: Broiled Dijon Crab Cakes Over Salad Greens

I had my first crab cake right after I married my husband. He’s a Maryland native and apparently crab cakes are kind of a big thing in Maryland. I can understand why, they are absolutely delicious. Crab cakes have become one of my favorite meals to make my husband when I want to treat him to something special (hmmm…Valentine’s Day is just around the corner). They really are a treat and something that I’d so much would rather make at home than order out in a restaurant. You see, a good crab cake is made with mostly crab meat and very little filler and it’s hard to find that when you are eating out. More often than not, you end up with a very overpriced, very bready crab cake and sadly, very disappointed. So I encourage you to try making them at home instead, perhaps for your someone special this Valentine’s Day – and you don’t even have to make a reservation!

I usually stick to the tried and true Old Bay recipe (the one on the side of the can), but every now and then I have the urge to change things up a bit. These crab cakes have a nice punch of flavor from lots of garlic and a bit of Dijon mustard. They are perfect served over fresh greens with a tangy mustard vinaigrette.


Garlicky Dijon Crab Cakes
Recipe from Aggie’s Kitchen

1/2 cup panko
2 TB mayo
2 tsp Old Bay
2 tsp fresh chives, snipped (or 1 tsp dried)
1/2 tsp Dijon
1 egg
4 cloves pressed garlic (or finely minced)
1 lb lump crab meat

In a large bowl, combine panko, mayo, Old Bay, chives, Dijon, egg, garlic and crab meat. Mix gently and form into patties. Place on lightly greased cookie sheet and bake under broiler until golden brown, about 15 minutes.

Serve over mixed salad greens, chopped red pepper, red onion and tomato with mustard vinaigrette.

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Article Posted 5 years Ago

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