Do you love crab cakes? If you enjoy seafood, then you might like crab cakes. I don’t serve them often, because crab meat is very expensive, but every once in a while I catch a sale and splurge.
If you haven’t tried them, here’s a recipe that I’ve developed and like a lot. They turn out crispy on the outside but fork tender, and seem to be a hit with the home team.
Crispy Crab Cakes
Add together in a mixing bowl and stir gently by hand until all the ingredients are blended but the crab meat is still chunky:16 oz. of crab meat or one 16-0z. can of crab
1 cup fine bread crumbs
1 teaspoon Worchestershire sauce
1 teaspoon A-1 sauce1 teaspoon dijon mustard (with horseradish if you like it)
1 tablespoon yellow mustard
1 pinch of cayenne pepper
1/2 teaspoon minced garlic
1/4 finely minced small onion
Salt and pepper to taste (but don’t taste it with the raw egg…so maybe just a light-medium sprinkling of both) Form into 8 soft patties and fry in two tablespoons of butter on medium heat, flipping after about 3-4 minutes on each side. Once you start frying them, dinner will be ready to serve in 6-8 minutes, so hopefully you’ve already planned and prepared the rest of your meal to be done at the same time! Crab cakes are quite filling, even though they’re not very big, so unless you have a super appetite, two per person with a few sides might be sufficient.
PS—Much as Alan has always enjoyed seafood, lately he’s developed an allergy to shellfish, so I think our crab cakes last week might be our last! I didn’t realize you can like something for 50 years and then suddenly develop a dangerous reaction to it, but if you ever feel any tingling or numbness in your soft palate after eating something, check with a doctor! You may have developed a food allergy that you didn’t know about! 😦
“Behold, I will bring it health and cure, and I will cure them, and will reveal unto them the abundance of peace and truth” (Jeremiah 33:6; sometimes a “cure” is no longer eating something, even if it’s something we love!).