Jumbo Crab Cakes

Name: Jumbo Crab Cakes
Cuisine: American
Ingredients: 1 lb. crabmeat; 1 large roasted red pepper, seeded and diced; 1/2 large red onion, diced; 1/4 cup sliced scallions, green only; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire; 1 egg, beaten; 1/4 cup seasoned bread crumbs; 1/4 cup mayonnaise; Canola oil for pan; 2 tablespoons melted butter; Lemon slices for serving; Tartar sauce for serving

Rebecca @cook_13973059

These are delicious, quick and easy crab cakes baked in the oven. Using a large ice cream scoop this makes 6 large crab cakes.

Rebecca @cook_13973059

These are delicious, quick and easy crab cakes baked in the oven. Using a large ice cream scoop this makes 6 large crab cakes.

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Ingredients

1 lb.crabmeat
1large roasted red pepper, seeded and diced
1/2large red onion, diced
1/4 cupsliced scallions, green only
2 tablespoonsDijon mustard
1 tablespoonWorcestershire
1egg, beaten
1/4 cupseasoned bread crumbs
1/4 cupmayonnaise
Canola oil for pan
2 tablespoonsmelted butter
Lemon slices for serving
Tartar sauce for serving

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Steps

1

Mix all ingredients, except crab, canola oil and melted butter in a large bowl. Add the crab, mixing in very gently. Cover bowl and refrigerate for 1 hour.
2

After one hour preheat oven to 425. Place 1/4 sheet pan in oven to heat as well. When oven reaches temperature add enough canola oil to cover bottom of pan and place back in oven to heat.
3

Using a large ice cream scoop place 6 large scoops of the crab mixture onto the hot oiled pan. Do not press cakes down. Brush all over with melted butter.
4

Bake at 425 for approximately 20 minutes. Tops and sides should be light brown and toasty looking.
5

Remove cakes from pan and serve with lemon slices and tartar sauce.