Busch’s Crab Cakes
Prep: 30 minutes • Serves: 4
1/2 cup celery (1/4” dice)
1/2 cup sweet onion (1/4” dice)
1/2 cup red pepper (1/4” dice)
2 tablespoons canola oil
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup white wine
3/4 cup panko breadcrumbs
1/3 cup mayonnaise
1 tablespoon chopped chives
2 teaspoons Dijon mustard
Fresh lemon juice and zest from 1 fresh lemon
1. Sauté the vegetables in the oil over medium heat for a few minutes or just until they become translucent. Add the Old Bay seasoning, salt, pepper and white wine.
2. Cook until the white wine is almost gone in the pan. Remove from the heat and chill mixture completely.
3. In a good size mixing bowl, add the chilled vegetables and remaining ingredients except the crab and breadcrumbs. Mix until combined.
4. Add the crab meat and breadcrumbs and gently fold together.
5. Form the mixture into cakes and gently place them onto a plate to hold.
6. Preheat oven to 400°. Spray an oven-safe pan with cooking spray and place the crab cakes onto the pan with space in between. Cook for 8 to 10 minutes or until they are heated through and browned on the bottom.
7. Serve with your favorite Remoulade, fresh lemon and or tartar sauce. Enjoy!