a collaborative blog for friends who love food.

Sunday, August 16, 2009

a delectible summer dinner...

Do you love crab cakes but are discouraged by their prep?

Fret no more! Crab cakes are easier than you think.

As a mid-westerner, I have always been intimidated by preparing seafood. But, thanks to my friends Google and The Food Network, I have constructed my own spicy crab cake. Quick and easy, with just a little zip!

  • 1 pound crab meat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 1 red onion, chopped
  • 1-2 tablespoons of Dijon Mustard
  • 1 tablespoons hot sauce
  • 2 teaspoons of Old Bay
  • 3 eggs
  • 3-6 tablespoons of vegetable oil
(you can add in peppers for additional flavor)

Mix crab, crackers, and onion together in a large bowl. Then add in mustard, hot sauce, and Old Bay. Finally, add 3 eggs, one at a time to make the mixture sticky, but be sure not to overwork.

Make into patties and refrigerate for 1 hr. For best results, refrigerate overnight. You can also keep frozen for up to one week.

When ready to cook:
Heat oil in a skillet and fry crab cake for 3-5 minutes on each side. Should make 10 crab cakes, depending on how large you make the patties.

Stay tuned for a light and sweet Mediterranean salad to go along side your spicy crab cake. A perfect summer dinner that will leave you wanting more!