Stuffed Lemon Crab Cakes Recipe
Lemons are stuffed with a moist and delicious crab cake mixture and are then baked for a unique and easy appetizer that everyone will love!
Ingredients
- 3 tbsp mayonnaise
- 2 egg yolks
- 16 oz lumb crab meat
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tbsp dijon mustard
- 3 tbsp fresh squeezed lemon juice
- 1/8 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 sleeve original Ritz crackers
- 5 large lemons (6 or 7 small lemons)
Instructions
- Pre-heat the oven to 400 degrees.
- Cut each lemon in half. Scoop the insides of the lemon out using a spoon. Start where the lemon flesh meets the white pith of the lemon and press the spoon between the two. Work your way around the lemon being careful to not rip the lemon or make any holes.
- Taking one half, cut a thin piece off of the bottom of the lemon so that the lemon will sit flat. Try not to cut all of the way through: there should not be a hole in the bottom of the lemon. (if there is, don't worry, you can still use it).
- In a large bowl, crumble the Ritz crackers with your hands so they are almost completely crumbs. Now add the mayonnaise, garlic powder, cayenne, egg yolks, parsley, dill, crab meat and lemon juice. Mix to fully combine.*When you're adding the crab, use your fingers to feel if there are any shell pieces.
- Place each lemon half on a baking sheet or muffin pan. Scoop the crab mixture into each lemon.Place in the oven and cook for 25 minutes, until the tops of the crab cakes become brown. Remove from the oven, squeeze lemon juice over the top and garnish with parsley and dill. Serve, and enjoy!
Notes
TIPS:
- Don't stuff the crab cakes too much ahead of time. Since we scoop out the flesh of the lemon and are left with only the bitter pith, if you stuff them too far ahead of time, that bitterness gets into the crab cakes. See blog post for how to prepare ahead of time for a party.
- When you are cutting off the bottom of the lemons to help them stand flat, be careful not to slice all of the way through the pith. If you do, they will still cook fine, but some of the crab cake might get onto your guests hands if they are holding them.
- You use a muffin tin to help keep them upright while baking, but you don't have to!
Nutrition
Calories: 86kcalCarbohydrates: 6gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 23mgSodium: 425mgPotassium: 179mgFiber: 2gSugar: 2gVitamin A: 77IUVitamin C: 34mgCalcium: 38mgIron: 1mg
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