Crab Cake Recipe
Fresh Maryland crab with chili hollandaise. Served with a roasted vegetable medley
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Ingredients
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Crab Cakes
Chili Hollandaise
Roasted Vegetable Medley
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, eggs, breadcrumbs, chopped chives, salt, and black pepper. Gently mix until just combined.
- 2
Form the Cakes
Use your hands to form the crab mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Fry the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and fry for about 4-5 minutes per side, until golden brown and cooked through.
Chili Hollandaise
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
- 6
- 7
- 8
Add Seasonings
Mix in the chili powder, salt, and cayenne pepper. Adjust seasoning to taste and keep warm.
Roasted Vegetable Medley
- 9
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 10
Prepare Vegetables
In a large bowl, combine the chopped bell peppers, sliced zucchini, and chopped red onion. Drizzle with olive oil, salt, and black pepper, and toss to coat.
- 11
Roast Vegetables
Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.