Ready in 45 minutes
This is my personal favorite. Two large delicious crab cakes served with a side dish of Crab Imperial stuffed mushrooms. Serve with fresh asparagus and a baked potato.
-----| Crab cakes |-----
Mix the ingredients together and refrigerate for at least an hour before adding the crab meat. Let ingredients warm up to room temperature then add the crab meat. You can microwave the mix for about 20 seconds to warm it up.
Gently fold crab meat into the mix, trying to keep the lumps from breaking up.
Form 2 large crab cakes, saving about half for the crab imperial. Lightly brush the tops of the crab cakes with the egg and mayonnaise mixture. Add a slice of lemon.
Broil until golden brown.
-----| Crab Imperial |-----
In a large pan, melt the butter and whisk in the flour until it is smooth and creamy.
Slowly pour in the heavy whipping cream and bay leaf. Whisk constantly over low heat until it comes to a slow boil. The mixture will thicken as it cooks. Remove the bay leaf after you are done cooking.
Slowly pour over the remaining crab cake mix and whisk until well blended. You will only use about 1/2 - 2/3 of the imperial mix, so add slowly until desired consistency
-----| Stuffed Mushrooms |-----
Prepare the mushrooms by washing them, removing the stems and hollowing out the caps.
Blend the mozzarella cheese, garlic powder, Old Bay and oregano in a large mixing bowl.
Put 1 tablespoon of butter in each corner and in the center of a baking dish just large enough to hold all your mushrooms.
Stuff the mushrooms to the top with the crabs imperial and place in the baking dish.
Sprinkle the seasoned mozzarella cheese over the stuffed mushrooms until well covered. Lightly drizzle with melted lemon butter.
Bake at 350 for about 20-25 minutes until cheese is melted and just beginning to brown.
If you do not care for mushrooms, use the crab imperial to top your favorite fish fillets.
This recipe will make 4 large crab cakes if you do not want to make the crab imperial.