If I had to pinpoint one favorite food, it might well be crab legs.
A few years ago, when I was on staff with my church, my best friend and I took several high school girls to Charleston for Spring Break. Those girls were far more sophisticated and mature than I was as a senior. Every day with them was a culinary adventure, as we searched for great restaurants and analyzed every meal. I can still taste the delicious fresh crab legs we had one night.
I sometimes lament the fact that I live in the mid-West and don't have access to fresh caught seafood. I just try to do my best with what we get (and what I can afford), which is canned crab in this recipe. If you're asking this crab lover, they were tasty none-the-less! Jack (4-year-old picky boy) and Nathan (opinionated but lovable husband) both enjoyed them, too.
Mini Crab Cakes
Makes: 8 mini crab cakes or 4 regular-sized cakes
olive oil
2 T each, onion, celery, and red bell pepper, diced small
salt and pepper, to taste
1/2 cup real mayonnaise
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 egg, beaten
1/2 tsp Old Bay seasoning
1/2 tsp garlic powder
1 tsp fresh parsley, minced
1/2 cup panko breadcrumbs, plus more for coating cakes before cooking
1 can crab meat, drained well
1 T each of unsalted butter and cooking oil
lemon wedges or seafood sauce (optional)
Saute onion, celery, and pepper in 1-2 T oil over medium high heat until soft (2-3 minutes.) Mix mayo, mustard, Worcestershire sauce, egg, Old Bay seasoning, garlic powder, and parsley. Stir in slightly cooled sauteed vegetables. Gently fold in breadcrumbs and crab meat. Cover and cool in the fridge for 30 minutes. Form into 8 mini or 4 regular-sized crab cake patties. Allow patties to chill more if time allows, for easier handling. Melt butter with oil in saute pan. Lightly coat crab cakes in bread crumbs. Cook over medium heat, turning only once when first side is nicely browned. Remove from pan. Serve with lemon wedges or seafood sauce.
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