This classic recipe is made even easier when you let the Vitamix food processor do all the chopping and mixing for you.
- 2 Tablespoons (30 ml) whole grain mustard, or dijon mustard
- ½ cup (120 ml) Homemade Mayonnaise
- 1 Tablespoon Old Bay seasoning
- 4 Tablespoon of lemon peel
- 1 Tablespoon juiced
- ½ cup (10 g) parsley
- ½ Tablespoon (80 g) yellow onion, peeled, cut into large chunks
- ½ Tablespoon (80 g) red bell pepper, cut into large chunks
- 1 cup (65 g) breadcrumbs
- 1 pound (454 g) crab meat, fresh or canned
- Place mustard, mayonnaise, Old Bay, lemon peel and juice, and parsley into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start machine and allow to process for 45 seconds, or set the timer for 45 seconds and allow machine to complete programmed cycle. Scrape down the sides of the bowl.
- Add the onion and red bell pepper to the Food Processor Work Bowl with the mayonnaise mixture. Pulse 5-6 or until onions and peppers are evenly chopped.
- Place breadcrumbs and crab in a medium-sized bowl and pour mayonnaise and onion mixture over top. Gently fold ingredients together until thoroughly combined. Wrap and refrigerate for at least 15 minutes to allow breadcrumbs to soak up mayonnaise mixture, which will help the cakes hold together. Portion into desired size.
- Preheat a nonstick pan over medium-high heat. Add a small amount of oil and sear crab cakes on both sides, approximately 2-3 minutes. Cook through and serve immediately.
Crab is graded by how big the lumps are, so if using a high grade, it may be left out of the processor bowl and folded in to keep whole pieces together. Chickpea crumbs may be substituted for breadcrumbs to make gluten-free crab cakes.