Chef and caterer Kate Romane of Black Radish Kitchen shares her recipe for crab cakes with our readers. Size these as 2 ounce minis for an elevated appetizer, or form 4 ounce patties to serve as a main dish. Be sure to use quality jumbo lamb crab like this one from Wholey’s.

CRAB CAKES RECIPE

Yields 40-44 (2 oz party-sized patties)

Ingredients

1 ½ cans jumbo lump crab (the good stuff)

1 ⅛ cup mayo

2 tbsp dijon

¼ cup lemon zest

½ cup parsley

½ cup chives

3 tbsp dill

1 tbsp tarragon

1 ⅛ cup breadcrumbs (untoasted)

1 tbsp salt & pepper

1 ½ tsp Old Bay

¾ tsp paprika

1 cup olive oil breadcrumbs + salt & pepper to taste

Instructions

1. Preheat oven to 375 degrees

2. Combine all the ingredients except the olive oil breadcrumbs. Taste and adjust seasonings.

3. Shape into 2 oz party-sized mini patties (or 4 oz patties for a main dish serving 8-10 people 2 patties each)

4. Roll in the olive oil breadcrumbs.

5. Oil a baking sheet and bake at 375 degrees until heated and golden brown, approximately 25-30 minutes.

RECIPE AND STYLING BY KATE ROMAINE / PHOTOGRAPHY BY DAVE BRYCE

Try these other appetizer recipes:

Marinated Chicken Tostadas

Parmesan Baked Potato Salad

Cheesy Pepper Jelly Cigars

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