Name: Cilantro Crabcakes with Dijon Corn Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. lump crab (about 2 cups, if you’re picking the meat out of whole crabs instead of buying packages of lump crab meat – I got a little over half a pound of meat out of one medium-sized crab); 1 tsp. Worcestershire sauce; 4 tsp. Dijon mustard; 1 egg; 1/2 tsp. salt; 1/2 tsp. ground black pepper; 2 Tbsp. mayonnaise; 1/2 cup fresh cilantro, chopped; 2 tsp. lemon juice; dash of hot sauce (about 1/8 tsp.); 2 cups panko breadcrumbs; 1 recipe Dijon corn salsa

Description

Quick and easy homemade crabcakes with a refreshing fresh corn salsa!

Ingredients

Scale

1 lb. lump crab (about 2 cups, if you’re picking the meat out of whole crabs instead of buying packages of lump crab meat – I got a little over half a pound of meat out of one medium-sized crab)
1 tsp. Worcestershire sauce
4 tsp. Dijon mustard
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. mayonnaise
1/2 cup fresh cilantro, chopped
2 tsp. lemon juice
dash of hot sauce (about 1/8 tsp.)
2 cups panko breadcrumbs
1 recipe Dijon corn salsa

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Instructions

Mix Worcestershire sauce, Dijon, egg, salt, pepper, mayonnaise, cilantro, lemon juice, and hot sauce together in a large bowl.
Fold crab meat into mixture.
Add 1 cup of the breadcrumbs and mix until combined. Test the mixture by pinching off a piece of it and rolling into a ball – if it sticks together and isn’t too moist to hold its shape, it’s ready! If it’s too moist to hold its shape or feels wet/runny to the touch, add more breadcrumbs 1/4 cup at a time until the mixture will hold together.
Shape the crabcakes. Roll a small handful of the mixture into a ball with your hands, then flatten it gently to make it about 3/4 thick (about 1/2 thick if you’re making appetizer-sized cakes). Make sure each cake is uniform in size (especially in thickness!) so that they will cook evenly. At this point, you can freeze the cakes or keep them, uncooked and covered, in the fridge for up to a week.
When you are ready to cook the crabcakes, spray a nonstick skillet with cooking spray and heat it over medium heat until the pan is nice and hot. Place the crabcakes down on the hot pan, being careful to leave space between each crabcake so you have room to flip them. You should hear a nice sizzle when you place them on the pan. Cook for 3-4 minutes on each side, until sides are brown and crispy. Serve immediately.
Serve crabcakes with Dijon corn salsa and remaining salsa dressing. You can serve extra dressing in a dish on the side or spread some on a plate under the crabcakes, like I did in my pictures. Yumm-o!