Cast Iron Crab Cakes
These crab cakes are SO good and will make you feel like a fancy chef cooking them. I like to serve them with a spicy Sriracha Greek yogurt sauce. These are such a light and decadent dinner option if you really want to impress someone. You can use canned jumbo lump crab, it is a bit more expensive, and don't be like me and realize that you had your can of lump crab stored in the pantry, then reading it needs refrigeration! I had to run to the store and buy more crab meat. You could also use imitation crab, however I strongly suggest spending a little bit more and getting real crab meat for this dish.
Here's the recipe! Let me know if you make it. This recipe will also be adding to my Fit Foodie Meal Prep Cook eBook 2.0 (coming soon). Just finalizing the recipes before releasing it to you all!
CAST IRON CRAB CAKE RECIPE
- 1 LB jumbo lump premium crab meat (or you can use imitation crab meat)
- 4 T butter, divided
- 2 cloves garlic, minced
- 1/2 of a bell pepper, diced
- some shallots or wild onions, diced finely
- 1 egg
- 1 lemon, juiced
- 2 T mayo
- 1 T Dijon mustard
- 1 t cayenne pepper (or to taste)
- splash of Worcestershire sauce
- 1 handful chopped cilantro (save some for garnish)
- Cajun seasoning of choice (I used Slap Ya Momma seasoning)
- 3/4 cup panko or bread crumbs of choice
- fresh or dried dill
Instructions:
Take 2 T butter and melt it in the cast iron skillet. Add your peppers, garlic, and onions and cook until translucent and fragrant. Whisk together the egg, juice of one lemon, mayo, mustard and some cayenne pepper. Ad in your crab meat, peppers and onion mix, and cilantro, then mix together. Next gently fold in the breadcrumbs and form your crab cakes into balls. I used a portion scoop to make them all the same size, and had a little leftover I made into a mini crab cake. Once the crab cakes are formed put them in the fridge for a couple of hours. Preheat the oven to 450 degrees. Grease your cast iron skillet. Melt 2 tablespoons of butter with Cajun seasonings of choice and brush the top of your crab cakes with the seasoned butter. Bake the crab cakes for 15 minutes at 450. If you are doing smaller crab cakes, you will want to bake them for less than that. Mine were very large, about the size of my fist so they needed to bake a little longer. Then you are going to broil them for an additional minute or two to brown the tops. Serve over Sriracha Greek yogurt sauce and garnish with fresh lemon, cilantro and dill.