Crab Cake Galette

Everything you know and love about a crab cake, except you only have to make ONE that will feed a crowd rather than having to make individual cakes! This crab mix is one you will want to save for future summer events as it makes THE best crab cakes with sweet corn and red bell pepper!

To keep it simple I use a store bought puff pastry sheet, so all you have to do is mix the crab and bake! I top it with endive lettuce, lemon wedges and an Old Bay seasoned mayonnaise.

Crab Cake Galette

A crab cake that can feed a crowd! Lump crab meat tossed with shaved sweet corn & red bell peppers wrapped in a flaky crust.

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Servings: 6

Ingredients

• 2 lbs lump crab meat
• 1 ear sweet corn shaved
• ½ red bell pepper finely chopped
• 1 egg
• ¼ cup mayonnaise
• 2 tbsp fresh parsley chopped
• 1 tbsp Worcestershire sauce
• 2+ tsp Old Bay seasoning
• Juice of ½ lemon
• ⅔ cup panko
• Pizza dough of choice
• 1 head of endive lettuce chopped

For the dressing:

• ⅓ cup mayonnaise
• 2+ tsp old bay seasoning
• juice of ⅓ lemon

Instructions

• Preheat oven to 425F. Add all ingredients in a large bowl and gently stir until fully combined
• Roll out pizza dough and spread crab mixture evenly on top, leaving space on the edges. Fold excess dough on the edge to create the crust and bake for 20-25 minutes, until lightly crisped on top.
• Combine dressing ingredients in a small bowl & stir to combine. Top with chopped endive lettuce and drizzle with dressing. Garnish with lemon wedges.

Video

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Notes

You can use pizza dough or puff pastry dough for this recipe! 

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