MSG Free Easy Baked Buffalo Crab Cakes

Total time1 hr 10 min

Prep time20 min

Cook time20 min

5.0

(8)

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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.

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