BAKED Crab Cake recipe How to make the ULTIMATE CRAB CAKES

Dice up 1 red pepper finely.

Dice 1 onion.

Sauté the diced peppers and onions in a little oil until they lose volume and moisture.

Scrape the sautéed peppers and onions into a bowl and let them cool.

Check 2 lbs of sweet jumbo lump crab meat for cartilage and hard parts, being careful not to break the lumps.

Add the cooled sautéed peppers and onions to the crab meat.

Add 1/2 cup of panko breadcrumbs and 1/4 cup of mayonnaise to the crab mixture.

Season with house seasoning (salt, pepper, paprika, and lemon juice) and mix gently.

Form the mixture into large crab cakes, about the size of a baseball, being careful to handle them delicately.

Chill the formed crab cakes to allow the panko to soften and act as a binder.

Melt some butter and mix in fresh lemon juice, catching the seeds with your fingers.

Baste the crab cakes with the melted butter and lemon mixture.

Bake the crab cakes in a hot oven until golden brown, checking that they reach an internal temperature of about 90°F.

Plate the dish with sections of orange, avocado, and drizzle with sweet chili sauce.

Serve the crab cakes with the plated garnishes.

Equipment Needed

Spice Level: