Lump Crab Cakes

These delicious morsels from Disneyland Hotel’s Steakhouse 55 make a nice starter for a company dinner, or a perfect brunch dish.

Crab Cakes

3/4 cup mayonnaise

1 egg, beaten

1 tablespoon seafood seasoning

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon chopped fresh chives

1/8 teaspoon cayenne powder

1/8 teaspoon freshly ground black pepper

1 pound lump crabmeat, picked over for shells

1 cup panko (Japanese bread crumbs)

Olive oil, for cooking

Lemon wedges, for serving

 

Tartar Sauce

1/2 cup mayonnaise

1/4 cup finely chopped dill pickle

1 teaspoon seafood seasoning

1 teaspoon sriracha*

1 teaspoon paprika

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh chives

1/8 teaspoon ground black pepper

 

For crab cakes:

  1. Combine mayonnaise, egg, seafood seasoning, Dijon, lemon juice, chives, cayenne, and black pepper in a medium bowl, whisking to combine .
  2. Gently fold crab into mayonnaise mixture, being careful not to break up up crab.
  3. Gently fold in panko until just incorporated—do not over mix.
  4. Form balls about the size of a golf ball, and press them into cakes.
  5. Heat a large sauté pan over medium-low heat and add enough oil to coat the bottom of the pan.
  6. Cook crab cakes 3 to 4 minutes per side, or until crab cakes are golden brown on both sides.
  7. Serve with tartar sauce lemon wedges.

Makes 14 to 16 mini crab cakes

 

For tartar sauce:

  1. Combine mayonnaise, pickle, seafood seasoning, sriracha, lemon juice, paprika, chives, and pepper in a medium bowl. Stir until very well combined.
  2. Cover and refrigerate 1 hour before serving.

*Sriracha is an Asian hot sauce made from chilis, garlic, sugar, and salt.

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