i know, i’m the worst. i have been slacking on updating lately, and i sincerely apologize! i’ve been cooking just as much as usual, but my trusty camera has just not captured the delicacies. when i realized the other day that i hadn’t posted on here in almost a month, i decided that enough was enough! so, without further ado, let’s get cooking :]
i’ve been thinking about seafood a lot in the last couple of weeks– really craving some good fish. but The Krog has not had the best looking selection lately, so i’ve avoided trying out my new seafood recipes. the other day, i was walking by the fish counter and spotted crab meat— AH. i love crab! i love cracking it out of its shell, i love crab boils, i love crab warm, or cold, and i even like imitation crab. i knowwww, everyone always tells me that imitation crab is disgusting. well, i do not believe it. it has its place (in crab noodles, but that is for another time), but it does not belong in crab cakes. and crab cakes were on the menu in my mind!
now, to make a good crab cake you have to be willing to get good ingredients. and good ingredients can be pricey, i’ll warn you upfront. in my opinion, the only good crab for a crab cake is lump crab meat, not claw meat. lump crab is soft, comes in big chunks (or lumps.. hence the name!), and is exxpenssivveeeee. but really excellent crab cakes don’t have a ton of fillers and breadcrumbs like the ones you get in the frozen food section. they are almost entirely crab! so splurge a little and make sure you get good quality crab meat.
there are only a few more ingredients in my succulent crabby cake: (makes 4 or 5)
-6 oz. lump crab meat
-6 or 8 butter crackers, crushed (I used the Town House ones because I had them in my pantry)
-1/2 bell pepper, small dice
-2 or 3 green onions, chopped
-1/4 c. reduced fat mayo
-squeeze of lemon juice
-salt & pepper
-flour for dusting
-olive oil for pan frying
*note: this cake is very delicate, so make sure to fold your ingredients together carefully so you don’t shred your lump crab meat!
first get your veggies ready to toss in. dice half of a sweet bell pepper (I used an orange one) and chop 2 or 3 green onions, using the white and green parts. next, crush your crackers up into small pieces. don’t mash them into dust, but you don’t want huge pieces, either. they should look like this:
i served my crab cakes with some greens, a quick pasta salad, and homemade cocktail sauce (which is really just ketchup, horseradish, and lemon juice!). i hope you enjoy this springtime meal!