Crab cakes Rockefeller can be enjoyed both as a appetizer or a main dish. This crab cake recipe stands out above the rest because the flavor of the crab is highlighted. There aren't an overwhelming number of ingredients or flavors, just fresh lump crab meat. Since these crab cakes are baked instead of fried, they can be made in advance and stored in the fridge for up to 24 hours.
1 pound lump crab claw meat
1/2 red bell pepper, finely diced
4 green onions, finely diced
1 cup bread crumbs (Panko works great too)
4 tablespoons honey
1 teaspoon chili powder
1 tablespoon unsalted butter
2 slices bacon or prosciutto
4 cups (uncooked) baby spinach
1/4 cup watercress stems
4 cloves garlic, smashed and finely chopped
good salt & freshly ground black pepper, to taste
olive oil (in a sprayer, if you’ve got one)
In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half). Mix in the honey and chili powder, then season to taste with salt and pepper.
I like to form my crab cakes by pressing them into a 1/2 cup measure, squeezing tightly so they’ll hold their shape. You can mold them with your hands as well, but be sure to press them together tightly or they might fall apart in transit to the plates. Arrange the crab cakes on the lined baking sheet, leaving at least 1” between each crab cake.
Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust. Bake at 375°F for 25 minutes, or until golden brown.
Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat. Add the garlic and sauté 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Sauté 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper.