Mac and Cheese Crabcakes

Mac and Cheese Crabcakes
Recipe type: Entree
  • 8 ounces jumbo lump crab meat
  • 1 cup pre-cooked mac and cheese
  • 3 tablespoons aged white cheddar
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fresh chopped chive
  • ½ tablespoon Old Bay seasoning
  • 4 tablespoons panko bread crumbs
  1. Using two bowls, put the crab meat into the first.
  2. Partially strain the wet juices from the mac and cheese and put that into the second bowl.
  3. Crack the egg and mix with the mac and cheese mix, add all the other ingredients into the cheese bowl and gently mix.
  4. Gently fold in the crab meat and let the mix sit in the refrigerator for 20 minutes before cooking.
  5. Place 3 tablespoons peanut or vegetable oil in a sauté pan on medium-high heat.
  6. Form each cake into the size of the palm of your hand and gently squeeze, flattening a little.
  7. Press the sides in to form edges.
  8. Gently place the cake in the pan and flatten just a bit more. Some chunks may fall off the edges so you’ll have to push them back into the cake.
  9. Cook for 2 to 3 minutes until just golden brown.
  10. Turn the cake over and cook for an additional 2 minutes until the cheese is just melting and the outside is browned.
  11. Serve with sliced lemon, cole slaw, potato salad and tartar sauce.