The Crabbiest, Yummiest, Easiest Crab Cakes. Seriously.

(The soundtrack for this evening was Puscifer "Donkey Punch the Night" and Grady "Good As Dead".)

So I had a hankering for crab cakes, but not the crappy, potato-filled ones you get at restaurants, and DEFINITELY not ones with the fake crab-flavoured pollock meat. Blech. So after perusing some recipes online, I took some bits from each and made THE BEST crab cakes I've ever had. 

We enjoyed them with a salad of spinach, roasted sliced beets and goat cheese with homemade vinaigrette and topped the crab cakes with homemade aioli and had some BEAUTIFUL Spanish Cava with our meal.




















What you'll need:

  • 1 lb of REAL crab meat (This made 10 cakes, so we had leftovers for lunch)
  • One egg
  • 2 Tbsp mayo (Can make your own, can be neutral or whatever flavour you want)
  • 1/4 cup of panko bread crumbs
  • Juice of squeezed lemon
  • 1/2 red pepper, chopped finely, 
  • chopped fresh parsely
  • salt and pepper, to taste
  • Oil to fry in

Directions:

1) In a mixing bowl, combine all ingredients with washed hands gently.

2) Form into patties while oil heats in skillet on the stove. (Should get hot without smoking, and oil should cover the pan generously)

3) Not all cakes will be able to fry at the same time, but they will need at least five minutes on each side. Don't try to flip them more than once, as they'll fall apart! (Remember that they don't have a lot of filler to bind them together!)














Serve with a dollop of aioli and a slice of lemon on the side. As an appetiser or with a salad as a main. 

Drooooooool.

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