Saturday, August 5, 2017

Simple Crab Cakes

So the first time I ever made crab cakes, I remember going to the seafood counter and asking for a pound of lump crab. He pointed me to a refrigerated case and said it's in there. And there it was.... a big can of crab...what? I just never thought it would come in a can. It's the most expensive canned item I ever purchased! 
Here is how to turn that can into something amazing!
1 lb. Lump Crab Meat
1 1/4 cup of panko bread crumbs
1 egg, lightly beaten
2 TBSP plain greek yogurt
2 TBSP fresh lemon juice
1 TSP Old Bay Seasoning
1/2 TSP salt
1 TSP pepper
2 Scallions finely chopped
1/4 of red bell pepper finely chopped
1 TBSP butter
Mix all the ingredients, except the butter & EVOO. 
Mix until just combined. Form into 6 patties.
Chill for at least 1 hour in the fridge. The mixture may feel "loose" but will firm up as they chill. 
Heat the butter and EVOO in a large fry pan over medium heat.
Add the crab cakes and cook 4-6 minutes per side.
You can make a simple sauce to go with it.
Mix the following ingredients.
1/4 cup of plain greek yogurt
Juice of 1/2 lemon
2 TSP dijon mustard
1/4 TSP of Old Bay seasoning
1 finely chopped scallion (or chives)

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