Lump crab cakes with squash succotash
Makes 16 2 ½ ounce cakes; serves 8
Crab cakes
- 2 pounds jumbo lump crab meat
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire
- 1 tablespoon Frank’s hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons Old Bay seasoning
- 2 large white eggs
- 1 cup panko breadcrumbs
- 1 tablespoons parsley, chopped
Drain and pick the crab meat, removing any shell fragments. In a large mixing bowl, mix together the mayonnaise, mustard, Worcestershire, hot sauce, lemon juice and Old Bay. Whisk in the eggs, then add the crab, mixing by hand or with a stiff spatula, until the crab is thoroughly coated. Add the bread crumbs and parsley. Mix until well combined. Cover and refrigerate the mixture for at least one hour.
Preheat oven to 375 degrees. Line a baking sheet with foil. Spray with pan spray or brush with oil. Shape the cakes into 16 equal portions, about 2 ½ ounces each. Place the cakes on the foil-lined sheet and bake until they begin to brown on the top, about 20 minutes.
When ready to serve: Preheat the oven broiler. Place the cakes under the broiler until nicely browned on top, about 5 minutes. Serve over squash succotash.
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Squash succotash
- 1 ½ cups butternut squash, peeled and diced into ½-inch cubes
- Olive oil
- Salt and pepper
- ¾ cup carrots, peeled and diced
- ¾ cup red bell pepper, small diced
- ¾ cup yellow onion, diced
- 2 cups frozen whole kernel corn
- 1 tablespoon fresh thyme, picked and chopped
In a bowl, toss the squash in olive oil, salt and pepper. Arrange in a single layer on a sheet pan. Roast at 350 degrees for 20 minutes or until tender. Chill until cooled. Heat olive oil in a sauce pan. Sweat the carrots, peppers and onions until al dente. Add corn. Cook until heated through, about five minutes. Add squash and the thyme. Season to taste.