Appetizers
Crab and Caramelized Fennel Cakes
⏱ 40 minutes
🍽 6 people
👁 19 views
Ingredients
- 1 pound jumbo lump crab meat
- 2 large fennel bulbs, thinly sliced
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
- 2 large eggs, lightly beaten
- Chopped fresh parsley, for garnish
Preparation Steps
- In a large skillet, caramelize the fennel over medium heat with 1 tablespoon of olive oil until golden and tender, about 15-20 minutes.
- In a medium bowl, whisk together the panko breadcrumbs, Parmesan cheese, Dijon mustard, Old Bay seasoning, lemon zest, salt, and pepper.
- In a large bowl, gently combine the crab meat, caramelized fennel, and breadcrumb mixture, being careful not to break up the lumps of crab meat.
- Add the beaten eggs to the crab mixture and gently fold until just combined.
- Divide the mixture into 6 equal portions and shape into patties.
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat and cook the crab cakes for 3-4 minutes per side, until golden and crispy.
- Serve hot, garnished with chopped fresh parsley.
