Crab Cakes for Hubby!

My husband when we were first married would NOT touch seafood. Didn't matter whether it be fish, crab, shrimp, he wouldn't touch any of it. I LOVE seafood. I think the only thing I won't eat are oysters. I will eat them fried but not on the shell. Anyways, he finally came around and now loves crab. And lobster. But this recipe is for the crab lovers. I found it on Sugar and Spice by Celeste and they just look soooo yummy! I may have to make these for him this weekend!
Crazy-Good Crab Cakes
Adapted from:  Culinary Reserve Premium Hand-Picked Crab Meat packaging

1 lb. Lump Crab Meat 
2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
1 Egg, beaten
2 tbsp. Mayo
1 tsp Seafood Seasoning (such as Old Bay Seasoning)
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
2 tsp. lemon juice
Extra virgin olive oil or butter (for sauteing)
Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.
Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.


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