Artichoke Crab Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the lump crab meat, chopped artichoke hearts, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, and chopped parsley.
• STEP 2.Gently mix the ingredients together until well combined, being careful not to break up the crab meat too much.
• STEP 3.Form the mixture into patties, about 1/2 inch thick, and place them on a baking sheet lined with parchment paper.
• STEP 4.Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, carefully place the crab cakes in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
• STEP 5.Remove the crab cakes from the skillet and transfer them to a paper towel-lined plate to drain any excess oil.
• STEP 6.Serve the artichoke crab cakes hot, with a side of tartar sauce or aioli for dipping.
• STEP 7.Enjoy!

Cooking Tips

• Be sure to use fresh lump crab meat for the best flavor and texture.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or hot sauce to the crab cake mixture.
• To make ahead, you can prepare the crab cake mixture and form the patties in advance. Just refrigerate them until ready to cook.
• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven before serving.

Storage and Serving

• These artichoke crab cakes are best served hot and fresh.
• Serve them as an appetizer at a party or as a main course with a side salad or roasted vegetables.
• They pair well with tartar sauce, aioli, or a squeeze of lemon juice for added freshness.
• Leftover crab cakes can be enjoyed cold or reheated in a skillet or oven.