Last Updated: Wednesday, December 21, 2016, 10:33 AM EST
How does savory crab cakes sound right about now?
Pretty good. In fact, how about some Safety Harbor Resort and Spa Signature Crab Cakes?
The best part of this recipe is that people in our area have access to fresh, local blue crabs.
Oh, and although this recipe calls for mayonnaise, Executive Chef Jeremey Rogers says if someone is more of a Miracle Whip person, go for it!
The most important part of the recipe is to mix all of the ingredients together, except for the bread crumbs and crab meat.
Mix crab meat carefully into the rest of ingredients.
You don’t want to accidentally shred the lumps.
Then do the same with the bread crumbs.
Crab Cakes Makes 6-8 crab cakes
1 lb. lump crab meat, picked free of shells
¼ cup mayonnaise
¼ cup panko breadcrumbs
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tbsp. diced red pepper
1 tbsp. diced green pepper
1 tbsp. diced red onion
1 tsp. hot sauce
1 tbsp. lemon juice
1 tbsp. bay seasoning
1 tsp. olive oil
TT salt and pepper
Preheat oven to 300 degrees
Mix all ingredients together in a large bowl.
Let rest for 30 minutes for breadcrumbs to absorb liquids.
Make 2-1/2 to 3 ounce crab cakes.
Sear in a skillet over medium heat, with 1 tsp. olive oil, browning lightly on both sides.
Transfer to baking sheet and bake in 300 degree oven for 10 minutes.