STONEY RIVER’S CRAB CAKES

Ingredients:

• Melted butter, for greasing baking sheet
• 1/3 cup mayonnaise
• 1/4 cup minced red bell pepper
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1 egg
• 1/2 teaspoon prepared mustard
• 2 cups panko
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon sea salt
• 1/8 teaspoon white pepper
• 1 pound lump crab meat

Directions:

1. Heat oven to 350 degrees. Brush baking sheet with melted butter.
2. In a medium mixing bowl, whisk together mayonnaise, red pepper, lemon juice, parsley, egg and mustard. Fold in panko, Old Bay, salt and pepper, and mix until well combined. Carefully add crab. Form mixture into 5 cakes and arrange on prepared baking sheet.
3. Bake crab cakes 20 to 25 minutes or until the internal temperature reaches 180 degrees. Remove from oven and serve. Makes 5 crab cakes.

STONEY RIVER’S CRAB CAKES

Yield: 6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

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Ingredients

• Melted butter, for greasing baking sheet
• 1/3 cup mayonnaise
• 1/4 cup minced red bell pepper
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1 egg
• 1/2 teaspoon prepared mustard
• 2 cups panko
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon sea salt
• 1/8 teaspoon white pepper
• 1 pound lump crab meat

Instructions

1. Heat oven to 350 degrees. Brush baking sheet with melted butter.
2. In a medium mixing bowl, whisk together mayonnaise, red pepper, lemon juice, parsley, egg and mustard. Fold in panko, Old Bay, salt and pepper, and mix until well combined. Carefully add crab. Form mixture into 5 cakes and arrange on prepared baking sheet.
3. Bake crab cakes 20 to 25 minutes or until the internal temperature reaches 180 degrees. Remove from oven and serve. Makes 5 crab cakes.