Every summer I look forward to the crab cakes at an awesome restaurant in Grayton Beach, Florida. The Red Bar is an eclectic hole in wall tucked in between magnolia trees and the white sand beaches of the Gulf of Mexico. While they have a really small menu, they serve by far the most delicious nuggets of crab and filling I’ve ever tasted. They are so delicious in fact, that the restaurant tends to run out of them early in the night…better to be an early bird! Craving my favorite summertime treat, this weeknight dinner was born. These cakes are mostly crab and little filling. I served them alongside a bright arugula salad with heirloom grape tomatoes. Happy August in February!
1 lb. lump crabmeat
1⁄2 red bell pepper, small diced
5 scallions, finely sliced
2 garlic cloves, minced
1⁄2 lemon, juiced
1⁄2 cup panko breadcrumbs
1⁄4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce 1 teaspoon dry ground mustard
1 teaspoon onion powder
1 teaspoon salt
Dash cayenne pepper
1⁄2 cup mayonnaise
1 tablespoon sriracha
salt and pepper, to taste
- Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
- Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
- When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-‐high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-‐5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
- Serve crab cakes with sriracha mayo alongside simple arugula salad.