Crab cakes are one of those foods that’s easy to put together and a big party pleaser. And using our Yella’ Stuff seasoning adds all the flavor perfectly suited for fresh seafood. Whether it’s a special dinner you want to put together for your family or a buffet of party snacks you’re whipping up for some fancy occasion, we know these crab cakes will be an instant hit. Easily mixed in advance, you can cook up the crab cakes to make about 25 bite-sized portions or 8-10 larger entree-sized crab cakes. Top ‘em with a little Yella Dip and they’re good to go!
1 cup Duke’s mayonnaise
1 Tbs. Martin’s Yella’ Stuff
¼ cup minced green onion
¼ cup minced Italian parsley
Zest of ½ a lemon
1 egg white
2 cups panko breadcrumbs, divided
1.5 pounds jumbo lump crab meat
2 Tbs. butter
Yella’ Dip (see recipe)
Mix mayo, yella stuff, green onion, parsley, lemon zest and egg white together in a medium bowl. Add in crab meat and ⅓ cup of the panko bread crumbs and fold into the mayo mixture until combined, being thoughtful to not break up the all the pieces of crab meat. Once combined, cover and refrigerate until ready to cook.
To form the crab cakes, place remaining panko bread crumbs in a cake pan or casserole dish. Form the mixture into small bite-sized balls, roughly 1.5 inches in diameter. Roll each ball in the panko until coated. Once coated, remove and use your hands to flatten two sides of the ball to form a thick patty. Place on a parchment-lined tray and repeat until complete.
Place a large skillet over medium heat. Once warm, add the butter and, working in batches, place a few crab cakes in the pan and cook for a few minutes on each side until golden brown. Place cooked crab cakes on a platter and top with a dollop of Yella Dip and serve.