Baja Crab Cakes Recipe

In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, cilantro, Old Bay seasoning, salt, black pepper, and the beaten egg. Mix gently until well combined.

Slowly fold in the bread crumbs until the mixture holds together but remains chunky. If it’s too loose, add more breadcrumbs as needed.

Form the mixture into 4 equal-sized patties and place them on a baking sheet. Chill in the refrigerator for at least 30 minutes to help them hold together.

In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste and refrigerate until ready to serve.

Preheat the oven to 425°F (220°C).

In a bowl, toss the cut potatoes with olive oil, salt, and black pepper.

Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, turning halfway through, until golden brown and crispy.

In a skillet over medium heat, add olive oil. Once hot, add the fresh vegetable of choice, season with salt and black pepper, and sauté for 5-7 minutes until tender.

In a skillet, heat olive oil over medium-high heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until golden brown and cooked through.