Aug 29
Crab Cakes1 Comment



Well for those of you that know me I am not a seafood lover whatsoever. When Blair and I were vacationing in Aruba a few weeks ago, I told myself if he ordered something that I never tried I would try it. Turns out Mahi Mahi and shrimp really aren’t that bad. One thing I can eat that is from the sea is crab, in the form of a delicious crispy cake. In you live in the Delaware Valley, you know that Bobby Chez is known for his crab cakes. They do hit the spot, but tend to be pretty expensive. Yesterday our family friends were having their annual crabfest that we were missing out on living in CT, so I suggested to Blair that we should make crab cakes. Of course he took me up on that offer and was there any time I needed an extra hand. They turned out well, even if they did tend to fall apart on me while I was cooking them. All in all I think it was a success.

Recipe found at Allrecipes.com
Add Image
What you’ll need:
2 tbsp olive oil
6 green onions chopped
1 can ( 16 oz) canned crab meat, drained
1 egg
1 tbsp mayo
1 tsp. dry mustard
8 oz. Ritz crackers, crushed
1/2 tsp. cayenne pepper
1 tsp. garlic powder
1/4 tsp. Old Bay seasoning
salt & pepper to taste
1 cup panko bread crumbs
oil for frying

What you’ll do:
Heat 2 tbsp. olive oil and sautee green onions until tender. Cool slightly. In a large bowl combine crabmeat, egg, mayo, mustard, cayenne, garlic powder, and old bay. Form patties about 1/2 inch thick, coat with breadcrumbs on both sides. Heat oil in frying pan over medium high heat. Cook cakes until golden brown on each side, about 6 minutes. Drain briefly on paper towels and serve hot.

Print Friendly
This entry was posted in Uncategorized. Bookmark the permalink.

One Response to Crab Cakes

  1. BB says:

    how did the crabcakes turn out?

Leave a Reply

Your email address will not be published. Required fields are marked *