Ingredients for Balsamic Crab Cakes
- 1 pound lump crabmeat
- Bell Peppers
- 1/2 cup + 1 tablespoon chopped fresh parsley
- 1/2 cup chopped green onions
- 2 large egg whites
- 1/4 cup balsamic vinegar
- 1/2 cup + 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt and 1/8 teaspoon black pepper
- 1 tablespoon water
- 1/4 cup mayonnaise
- 1/4 cup panko bread crumbs
- 1 teaspoon Old Bay seasoning
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How to Make Balsamic Crab Cakes
- **Make the Balsamic Dressing:**
- In a blender or food processor, combine the balsamic vinegar and Dijon mustard.
- With the motor running, slowly drizzle in the extra virgin olive oil until emulsified.
- Add the chopped fresh parsley, thyme, salt, pepper, and water. Blend until smooth.
- **Make the Crab Cakes:**
- In a clean bowl, whip the 2 large egg whites until stiff peaks form.
- Gently fold in the lump crab meat, mayonnaise, panko bread crumbs, green onions, and Old Bay seasoning.
- Carefully fold in the whipped egg whites until just combined. Do not overmix.
- Gently form the mixture into 4 equal-sized patties.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook the crab cakes for 2-3 minutes per side, or until golden brown and heated through.
- Serve the crab cakes immediately on a bed of fresh spinach or mixed greens. Drizzle generously with the balsamic dressing.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
51g
Carbs
3g