Magick Bayou Crab Cakes with Charred Lemon featuring Mystic Seasonings!

Greetings, Mystic Meows!

Since recently launching my new line of spice blends called Mystic Seasonings a few months ago, the feedback from those that have purchased them has been incredible, and the food meows are making with them and posting about on their socials makes meow so very humble and proud to have my seasonings living in so many homes across the country and even abroad! It’s a trip!

Mystic Seasonings Magick Bayou spice

I wanted to make something beautiful and special with one of the new blends I just added for sale, Magick Bayou! It’s a cute play on words cause, you know… Magick… By You? Get it? 😛 Anymeow, it’s a Cajun/Creole inspired spice mix that’s unique in its own right, but still gives you what you expect from a creole seasoning. Heat and lots of flavor! I thought jazzing up some crab cakes with it was the way to go, and felt all fancy shmancy and decided to pair it with some charred lemons. Here’s some pics along with the recipe! Meow!

Magick Bayou Crab Cakes with Charred Lemons – Makes about 10 pieces.

1 pound of Jumbo Lump or Crab Claw Meat

2 whole eggs

1/4 c. small diced Red Bell Pepper

1/4 c. small diced Green Bell Pepper

1/4 c. finely chopped yellow or green onion

1/2 c. Italian style breadcrumbs

2 Tbls. Mystic Seasonings Magick Bayou spice blend

2 whole lemons sliced in half

Butter & Olive oil

Diced peppers and onions

Place your crab meat into a large bowl and carefully pick through it to remove any shell fragments that might be left behind.

Picked Crab Meat

Once the meat is picked over, add all of your ingredients into the bowl and mix into the crab until well combined.

Combine all ingredients

Take a small amount of crab cake mixture and fry it up to taste for seasoning. Adjust if necessary.

Shape and form your crabby patties using an ice cream scoop or a large spoon. This is so that the cakes are uniform in size and cook at the same time. Not too thick, but not too thin.

Shape your crabby patty!

In your favorite sauté pan, add some butter and a drizzle of olive oil, or cooking oil of choice and on medium low heat, place 4 to 6 crab cakes in the pan, being careful not to crowd them or put to many in at once. Sauté for about 5 minutes per side. Once they’re nice and golden brown, finish them in the oven at 350 for about 10 minutes.

Sautéed Crab Cakes

While your crab cakes are finishing in the oven, in the same sauté pan, add more butter and olive oil and set on medium heat. Slice your lemons in half and place them in the pan, cut side down, and allow to char in the pan for about 5 to 7 minutes. Try not to move them around. You can tell that they’re almost ready by how brown the edges look. Once you achieve the desired color and look, remove from the pan and set aside until ready to plate up with your crab cakes!

The lemons

And then… Voila!!

Don’t they just look delicious? So simple and easy to make! I hope you meows click on the Mystic Seasonings link and grab up some spices for yourself! They really are full of Magick and something special! I should know… cause I make them with love and all of my best intentions for you! 🖤✨🔮Well… until we eat again, dear meows… Happy Cooking!

Cheers, hugs, and meows!

Xo

Nikki Meow 🥰✨🖤😻🔮

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