Classic Crab Cakes

I love me some Crab Cakes! The Ivy By The Shore is my favorite LA restaurant to grab Crab Cakes at. But, I too make delicious Crab Cakes, so here's one of my favorite recipes. This recipe is a great appetizer or a main dish for dinner, lunch, or for parties. Add a bit of lemon juice and dill, serve with fresh tartar sauce and enjoy!

The right amount of crunchy Panko breadcrumbs is the secret to these classic crab cakes. The succulent crab meat is mixed with just the right amount of breading.

The right kind of crab meat is important as well and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home. I found this old school recipe on the back of the Old Bay Seasoning can years ago. But it’s a classic nonetheless. I’ve made it my own by adding roasted red peppers and green onions to give it a little extra sweet flavor. Adding the baking powder to the recipe helps the patties stay formed while cooking. It also keeps them light and flaky.

A tip – a half an hour in the fridge before cooking keeps them from breaking apart in the pan when flipping.

This crab cake recipe is so simple and tasty! I love fresh, crispy crab cakes, and these Ol

d Bay Crab Cakes are really hit the spot. This is the BEST crab cake recipe, and once we add on the homemade tartar sauce…YUM! I can’t get enough of these things.

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