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
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!