Tuesday, August 16, 2016

Best Ever Crab Cakes

There's something about crab cakes that makes them seem decadent. Maybe it's because crab is expensive and like lobster, when you cook with it, you don't want to mess it up. Or maybe because it's something you don't have very often, so it seems special. Or maybe crab cakes are one of those dishes that seem to be difficult to make, but really they aren't.

All I know is they are delicious, versatile, and can go from casual to classy in a hot minute:
  • Cajun crab cake omelette for breakfast? Sure thing.
  • Crab cakes for lunch with a side-salad dressed in a lemon vinaigrette and a glass of Chardonnay? You bet!
  • Mini crab cake appetizers with a lemon aioli and a glass of Champagne? Yes please!
See what I mean? As a Florida girl who grew up eating great seafood, crab cakes are one of those things I could eat at any given time, and happily will.

I've had this recipe for years, yet I've never made it until this past week. Lump crab meat was on sale at my grocery store a while ago and I bought some (the refrigerated kind in a can) with this recipe in mind.

The truth is, my husband "proclaims" that crab cakes give him gas, so you can understand why I've never indulged. If I wanted crab cakes, I'd have to order them at a restaurant on my own. So, this past week I thought, "Farts be damned. I'm making these crab cakes!"

And you know what?  Not only were these THE BEST CRAB CAKES, hubby was sans farts afterwards. Game on!

Best Ever Crab Cakes
Recipe Source: The Cooking Forum...I don't remember from who.
Makes 6-8 cakes depending on size

1 lb crab meat (either fresh or canned. I used refrigerated, canned claw meat)
1/2 cup crushed crackers, Ritz is best
3 green onions chopped
1 small green bell pepper chopped fine (orig recipe called for 1/2 pepper, but I used a whole)
1/4 cup mayo
1 egg
1 tsp.  Worcestershire sauce
1 tsp. dry mustard
1/2 tablespoon lemon juice
1/4 tsp. garlic powder
1 tsp salt
flour for dusting
vegetable oil for frying

Over medium heat, pour enough oil in a frying pan to the depth of about 1/8 inch. Really, it should just be enough to cover the bottom of the pan.

In a large bowl, mix all of the ingredients except the flour. Shape mixture into patties, slightly compressing them to squeeze out extra moisture. Dust with flour and place patties, 2-3 at a time, in the oil and fry 2-4 minutes. Carefully flip them over and fry the other side another 2-4 minutes. Remove from oil and drain on a plate with a paper towel. Repeat with remaining patties.

Really, these crab cakes don't need anything to go with them. No cocktail or tartar sauce, but they are yummy with a little lemon or mustard aioli.

No comments:


design + development by kelly christine studio