breeze inn crabcakes

10 Pinches
Whitewater, WI
Updated on Aug 2, 2018

Just finished reading a book called Savannah Breeze and a version of this recipe was included. I like the idea of baked rather than fried - every calorie counts! Crab cakes are popular in costal areas where crabs are prevalent!

prep time 2 Hr 15 Min
cook time 15 Min
method Bake
yield 4-6 serving(s)

Ingredients

  • 1 tablespoon butter or olive oil
  • 2 tablespoons red onion, minced
  • 1 clove garlic, minced or grated
  • 2 tablespoons red or orange bell pepper, minced
  • 2 teaspoons old bay seasoning
  • 3 tablespoons 1/2 and 1/2 or milk
  • 1 tablespoon spicy brown mustard
  • 1 - egg
  • 1/2 teaspoon parsley, minced fine
  • 1/2 cup bread crumbs or finely crushed saltines
  • 1 pound crab meat or any mild white fish if crab is unavailable
  • TOPPING
  • 1/2 cup bread crumbs or finely crushed saltines
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons olive or grapeseed oil
  • 2 tablespoons butter, melted

How To Make breeze inn crabcakes

  • Step 1
    Saute veggies in butter or oil until no longer crisp - about 3 minutes. Add the seasoning, milk and mustard.
  • Step 2
    Mix together and add egg, parsley and bread or cracker crumbs. Gently fold in the crab or fish. (If using fish, make sure it is shredded or broken up to give it same consistency as the crab meat.)
  • Step 3
    Form into 8 patties, and pat gently so they're about 1/2 inch thick. (If these are to be appetizers, make the patties smaller)
  • Step 4
    Stir together the cheese and bread crumbs, then pat onto both sides of cakes. Chill in fridge until firm, about 2 hours.
  • Step 5
    Place chilled patties on cookie sheet, sprinkle with oil/butter mixture. Bake at 400ºC for 7-10 minutes.
  • Step 6
    Serve with a dollop of remoulade sauce or mango salsa.

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Ingredient: Seafood
Method: Bake

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