Tuesday, 22 March 2011

Easy Crab Cakes

Crab cakes are one of those dishes that I've always wanted to try but just haven't gotten around to making. So I hopped on the net and went in search of an 'easy, crab outta the can' kind of recipe that I could throw together with my beloved Homemade Oven Fries for an easy weeknight meal. Canned crab would never be my first choice (fresh is always better) but I'm working with a budget, people!

Brad was very excited when I told him the dish that I had planned. He's an avid seafood lover. The kids were also excited when I told them what I was making (which, I have to admit, shocked me) .... until I explained that I wasn't making the infamous "Crabby Patty" from Spongebob Squarepants fame. If Plankton can't figure out/steal the recipe how could I have gotten a hold of it? Sadly, Spongebob and I are not as tight as my kids think we are so I had to figure out a recipe by myself.

I found a recipe on allrecipes that gave me the basics but I didn't like the amount of certain ingredients (specifically the excessive use of mayo -- the wee crabs would have been bathing it it. Ew.). So, like I usually do, I tweaked and changed a few things and these turned out quite tasty!

This dish is easy enough to whip up on a school/extracurricular activity night when you don't have a lot of time to get the family fed and back out the door. You could prep the crab cakes ahead of time (I would just hold off on rolling them in the dry bread crumbs until just before you cook them).

Easy Crab Cakes
Yield: 5 large patties


3 green onions, chopped
1/3 cup olive oil or grapeseed oil
2 (120g) cans of crabmeat, drained and paper removed
1 egg
1 tbsp mayonnaise
1 tsp dry mustard
1/2 cup dry breadcrumbs OR crushed buttery crackers
1/4 tsp ground cayenne pepper
1 tsp garlic powder
1/4 tsp Old Bay Seasoning
ground black pepper and salt -- to taste
1 cup dry bread crumbs

Combine crabmeat, green onions, egg, mayonnaise, 1/2 cup dry bread crumbs, cayenne pepper, garlic powder, Old Bay Seasoning, salt and pepper. Form into 1/2-inch thick patties (I got 5 good sized patties out of my batch). Coat each patty in dry bread crumbs.

Heat 1/3 cup of oil in a skillet over medium heat. Cook patties until they are golden brown on each side. Drain briefly on a few layers of paper towel. Serve hot with tartar sauce and homemade oven fries, if desired.

TIP: The next time I make these I'll probably add a teaspoon or two of fresh lemon juice for some added flavour.

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