Crab Cakes

A Maryland favorite is making its way to your table in a hurry with this quick and easy recipe. With the crunch that kids can't resist, they'll be seafood fans in no time.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 2 tbsp. finely chopped onion
• 2 tbsp. finely chopped celery
• 4-6 tbsp. vegetable oil
• 1 tsp. thyme
• 1 lb. frozen imitation crabmeat, (defrosted and finely chopped in a food processor)
• 3/4 cup seasoned bread crumbs
• 1 tbsp. Dijon mustard
• 2 tbsp. mayonnaise (plus 1 cup for dipping sauce)
• 2 eggs, lightly beaten
• Salt and pepper (to taste)
• 1 cup mayonnaise (optional)
• 3 tbsp. ketchup (optional)

Directions

1. Step 1

   Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the onions are translucent.

2. Step 2

   In a large bowl combine the crabmeat, sautéed onions and celery, bread crumbs, Dijon mustard, mayonnaise, egg, and salt and pepper to taste. Stir to combine.

3. Step 3

   Shape into rounds by using a small ice cream scoop, then gently pat flat.

4. Step 4

   Heat 3 tablespoons of vegetable oil in a large skillet. Working in batches (2 to 3 crab cakes at a time) place the crab cakes in a skillet and cook until golden brown, about 2 minutes per side. You may need to add more oil for the second and third batches.

5. Step 5

   Preheat the oven to 400°F. Transfer the crab cakes to the baking pan and bake for 10 minutes. The crab cakes can be kept in a warm oven for approximately 30 minutes, or they may be reheated at serving time.

6. Step 6 (Optional)

   Serve with a kid-friendly dipping sauce. Mix 1 cup of mayonnaise with 3 tablespoons of ketchup.

Nurtition Facts

• Calories: 201
• Total Fat: 12g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 71mg
• Sodium: 641mg
• Total Carbs: 11g
• Fiber: 1g
• Sugar: 3g
• Protein: 12g