Delectable Cream Cheese Crab Cakes are easy to make and a huge crowd-pleaser. I like to make this recipe on the weekend; have a few friends over and open a bottle of wine. I mean who doesn’t love crabcakes? well after a humiliating Friday night years ago, I can tell you…
…I once invited our sweet neighbors over for Paella, a dish chocked full of white fish, shrimp, lobster, vegetables, and rice. Generally, when you serve Paella, that is it, after all, it’s the ultimate one-pot-wonder. I worked and toiled in the kitchen for several hours, wine chilled, music on, it was go-time! The doorbell rang our guests came in and dinner was served.
Guess who didn’t remember to ask if there were any food allergies before deciding on the menu? I made a rookie mistake and I can’t tell you how embarrassed I was to learn that they couldn’t eat seafood. I simply could not recover the evening. Can anyone say 911-PIZZA?
So when I say these crab cakes are a crowd-pleaser, I mean it, but learn from my mistake and ask your guests if they can eat seafood before you serve them!!
Cream Cheese Crab Cakes really are so easy to make, start by sauteeing vegetables in butter.
Mix the tender vegetables with cream cheese, seasonings, and a small amount of Panko bread crumbs.
Gently fold in the lump crab meat.
Form the crab medallions, dredge in more panko and then brown in butter. Serve crab cakes with your favorite sauce or like below, on slider buns with mayo, lettuce, and tomatoes!
Cream Cheese Crab Cakes
1 pound lump crab meat, picked over
4 tablespoons cream cheese
½ cup panko bread crumbs plus more for dredging
1 1/2 teaspoons Old Bay Seasoning
2 tablespoons finely chopped, of each; celery, onion, and red bell pepper
3 tablespoons butter, divided
Melt 1 tablespoon butter in a small skillet, add the celery, onions, and red pepper and sauté until tender, 5-8 minutes. Add the vegetables to a medium bowl and the cream cheese, egg, panko, and seasonings, and mix very well. Add crab to the bowl and toss gently, just until combined. Form 12 crabcakes in 3-inch medallions and dredge them in panko bread crumbs. Melt the remaining butter in a medium chef’s pan set over low-medium heat, and add crabcakes, taking care not to crowd the pan. Cook crabcakes for 3-4 minutes on each side until they are golden brown. Serve as an appetizer, on top of salad greens, or as a slider.
Let me know how you like em!
Register NOW because you don’t want to miss this!
Bottomless Kir Royals and Canapés, on Thursday, May 19th for a truly unique culinary event. We will cook together to create the most delectable canapés you can imagine and will experience the ultimate L’apero- cocktail hour as only the French can do. You’ll see just how easy it is to master an elegant affair for your friends and family while many stories of Parisian cocktail hours are shared. The best part? Your glass will never be empty! We will declare victory as we wind our way through this menu of luxurious morsels, beginning with irresistible Herbed Goat Cheesecake with Peppered Basil Peaches. Next up, Rosemary branches will be our skewers for indulgent Rosemary Filet Mignon, so pretty on a plate. The fun will continue with cute as buttons, Savory Parmesan Prosciutto Madeleines. I’ll share all my secrets for how to smoke salmon as we prepare Smoked Salmon Pate with Dill. Beautiful Brie and Berry Toasts, almost too pretty to eat, will round out the feast. We’ll feel triumphant with a final nod to France with delectable Crème Brûlée, sweet! Class Fee $79.00
There is space for 1-2 more guests.