The hint of spice mixed with the lemon makes these light and fresh crab cakes delicious. You will be quickly transported to a beach side bar on the water in Maryland. Mentally anyway.
Disclaimer: Eating one will not drop you off in Maryland. You will still be at your likely shitty job doing shitty paperwork or listening to your wife tell you that you don't help enough. I, cannot help you with that. But... wine and whiskey can.
Smoked Paprika Crabcakes
Prep Time: 15 minutes, plus 45 minutes
Cook Time: 30 minutes
1 can Jumbo Lump Crabmeat (NOT CLAW MEAT!!!)
1 large red pepper, diced fine
1 small white one, diced fine
2 tbsp butter
2 tbsp oil
1 tbsp Mayonaise
1 1/2 tbsp Dijon Mustard
The zest of 1 lemon
The juice of one lemon
1/4 cup of Panko Bread Crumbs
1 tbsp Smoked Paprika
1 tsp black pepper
1 tsp salt
Salt and Pepper for seasoning
Parsley for garnishing
1. In a large skillet heat 2 tbsp of butter over medium low heat until melted.
2. Add diced red pepper and diced white onion.
3. Season with salt and pepper, stirring occasionally until softened. About 6-7 minutes.
4. While your vegetables are cooking down put the following in a large bowl (big enough for mixing with your hands): crabmeat, panko bread crumbs, egg, lemon zest, lemon juice, smoked paprika, black pepper, salt, mayonnaise, and Dijon mustard.
5. When the vegetables are done cooking, put them in the bowl as well.
6. Mix this mixture VERY GENTLY as to not break up the crab meat.
7. Refrigerate this mixture covered with plastic wrap for approximately 45 minutes to 1 hour.
8. After refrigeration heat 2 tbsp of oil over medium heat and turn the oven to broil on low.
9. Gently form 2-3 inch thick crab meat patties. Drop into the oil.
10. Allow to brown on the bottom for 5-7 minutes for each, then move to a greased baking sheet.
11. Once all of the crabcakes are on baking sheet allow them to broil on low for 30 minutes, or until crispy brown on top.
12. Garnish with parsley and enjoy :)