Pescatarian Easy Baked Buffalo Crab Cakes
Total time1 hr 10 min
Prep time20 min
Cook time20 min
5.0(8)
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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.
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