Things You'll Need:
- 1 lb. jumbo lump crab meat
- 2 tbsp. Dijon mustard
- 1 jalapeno pepper (seeded and diced)
- 1 1/2 tbsp. mayonnaise
- Pepper and salt to taste
- 1/2 tbsp. crab seasoning
- 1/2 tsp. hot sauce
- 1/2 medium red pepper (finely diced)
- Bread crumbs
- Bowl
- Oven
- Cookie tray
- Utensils
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Step 1
Place the crab in a large bowl. Sort through it, making sure there are no shell pieces or discolored parts. If you find any darker pieces of crab meat, throw them out.
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Step 2
Add the Dijon mustard, mayonnaise, salt and pepper, crab seasoning, hot sauce, jalapeno and red pepper. Mix together thoroughly with a spoon or your hands. Be gentle, though; you do not want to break up the bigger crab meat pieces.
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Step 3
Add bread crumbs. The amount you add depends on how moist or dry you want the crab cakes to be. Technically, the crab cakes need to be able to stick together with moisture. Add 1/4 cup of bread crumbs and mix. If you desire a thicker consistency, add another 1/4 cup of bread crumbs. The ideal consistency is moist enough so the mixture will stick together, but not so moist that it sticks to your palms.
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Step 4
Form the crab cakes with your hands. Roll the mixture into a ball of the size of a golf ball, then press down on it to make it more flat. Lightly spray each side of the crab cakes with olive oil, or you can pat them with butter. Set on a baking sheet. Create as many crab cakes as you can.
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Step 5
Place the crab cakes into the oven on the broiler rack, right below the broiler, for around 12 minutes. Halfway through the 12 minutes, remove the crab cakes from the broiler rack, flip the crab cakes, and put them back under the broiler. Once complete, the crab cakes should appear golden brown.
