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French Onion Crab Cakes | Recipeish | Gustus Vitae

Should you ever find yourself in that happy situation of having leftover crab from the night before, this recipe is the perfect way to celebrate. These cakes are almost entirely crab meat, with almost nothing in the way of fillers - by allowing the mix to get super chilly, and by baking, not frying, you can make a crab cake that's basically all crab. And by using super premium seasonings not "that seasoning", you'll avoid MSG and taste the crab, not the chemicals.

  • Yield: A perfect appetizer for a small group, main serving for 2 persons.
  • Time: About 3 hours, including 2 hours 15 unattended.
  • Storage Notes: Best if enjoyed immeaditely.
  • Difficulty: Easy.


  • Zest one lemon, juice it, and combine in a large mixing bowl with French Onion Seasoning, Extra Fancy Veggie Seasoning, panko, Dijon mustard, mayo, and egg. Mix well to fully combine.
  • Gently fold in crab - you want to fully incorporate, but not break up any of the larger chunks.
  • Cover with saran wrap, and refrigerate for at least 2 hours, and up to 4.
  • Preheat oven to 450F, and pop a large metal spoon in the freezer.
  • Spread wax paper out on a large baking tray, drizzle over a bit of oil, and use a paper towel or brush to evenly and thinly distribute along the surface.
  • Remove the crab mixture from the fridge, and working as quickly as you can, spoon out 3oz-ish balls across the baking tray. Give 'em a squish down with the back of the spoon to mostly flatten, and pop in the oven.
  • Dice remaining lemon, rip a few sprigs of parsley, and take mayo out of the fridge.
  • After 12 minutes, remove pan from oven.
  • Immediately plate hot crab cakes, lemon, sprinkle with a final touch of both French Onion Seasoning and Extra Fancy Veggie Seasoning, drizzle with mayo, and serve.
  • Squeeze over lemon, burn your fingers picking them up, and eat them when they're so hot your mouth does the 'fuuuuuu' & 'haaaaa' sounds.