Sweet Vanilla Crab Cakes
Sweet Vanilla Crab Cakes are a delightful seafood treat that pairs the rich flavor of fresh crab with a hint of sweet vanilla. These crispy-on-the-outside, tender-on-the-inside cakes are perfect for any occasion, whether served as an appetizer or a main course. Their unique flavor profile is sure to impress your guests and leave them craving more!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Seafood
Ingredients
Scale
- 1 pound fresh lump crab meat
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup panko breadcrumbs
- 2 large eggs, room temperature
- 2 teaspoons Old Bay seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and eggs until fluffy. Mix in vanilla extract and Old Bay seasoning.
- In another bowl, combine panko breadcrumbs with salt and pepper; gently fold this mixture into the wet ingredients.
- Gently fold in the lump crab meat without breaking it apart too much.
- Form patties about half an inch thick and place them on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown; serve warm with lemon juice.
Nutrition
- Serving Size: 1 cake (60g)
- Calories: 130
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 70mg
Keywords: - Chill formed cakes for at least 30 minutes before baking to help maintain their shape. - For added crunch, substitute regular breadcrumbs for panko or mix in diced jalapeños for spice. - Store leftovers in an airtight container for up to three days; reheat in a preheated oven at 350°F.