Artificial Food Coloring Free Easy Baked Buffalo Crab Cakes
Total time1 hr 10 min
Prep time20 min
Cook time20 min
5.0(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crab cakes
- 1 lb jumbo lump crab meat, picked over for shells
- ⅓ cup mayonnaise
- 3 tbsp frank's redhot sauce (or other cayenne-based hot sauce)
- 1 large egg, lightly beaten
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp celery salt
- ¼ tsp black pepper
- ⅔ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
For the blue cheese dipping sauce
- ½ cup mayonnaise
- ⅓ cup crumbled blue cheese
- 2 tbsp sour cream
- 1 tbsp lemon juice
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- hot sauce, for drizzling (optional)
Instructions
- 1
Make the dipping sauce: stir together the mayonnaise, crumbled blue cheese, sour cream, lemon juice, and black pepper in a small bowl until combined. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, whisk together the mayonnaise, hot sauce, beaten egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, celery salt, and black pepper until smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!