Crab Cakes
One of my favorite lunch snacks my mom would make me growing up was crab cakes. I’ve always considered them to be fancy & not easily attainable but that’s so not the case. In reality it’s all about having quality ingredients & quick hands. There are many different variations but after some extensive experimentation (hehe) this is my favorite combination. The key is using fresh lump crab meat not canned if possible. Canned crab meat has the tendency to be rubbery & not hold much flavor. It’s a simple mixture of the crab meat, mayo, panko crumbs (or you can use saltines like I did this time), dijon, lemon juice, eggs, old bay &/or cajun seasoning. These make the perfect salad topper or main dish if you add a yummy side. If you’re feeling zeeky make a Crab Eggs Benedict!
Ingredients
1 scallion, chopped
1/4 cup mayo
2 eggs
1 tbsp parsley, chopped
1 tbsp dijon mustard
1 tsp fresh lemon juice
1 tsp Old Bay seasoning
1 tsp cajun seasoning
1/4 tsp cayenne pepper (or to your level of spiciness)
1 1/2 lb fresh crabmeat drained, flaked
1 cup plain panko breadcrumbs (or saltine crackers)
1 tbsp oil, vegetable or olive oil is best
1 tbsp butter
Dipping Sauce
1/4 cup mayo
1 tsp hot sauce
1 tsp relish
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp Worcestershire sauce
Process
In a large bowl, whisk together all ingredients & seasonings except oil & butter. Combine.
Using your hands take scoops of mixture & create crabcakes. Shape into 6-8 cakes. Place in the refrigerator to firm for about 20-30 minutes.
While the cakes cool make dipping sauce by combining all ingredients in a small bowl. Taste to adjust if needed!
Add butter & olive oil to a large pan over medium heat.
Cook cakes for 4-5 minutes on each side until golden brown.
Drain on paper towels & serve with lemon slices & sauce.
Enjoy!
