georgia's gonna show you how to make a crab cake!
it's spring time and that screams crab cakes! my husband loves them. if we are ever at the beach, sitting on a deck, drinking a beer (or two) you can bet he is ordering a crab cake sandwich. i am a bit particular towards them, however. it's hit or miss with me. i don't like fried ones. i don't like them loaded with a lot of filling, just the crab itself, please. and i don't like them to be over worked, to a point where it doesn't look like crab meat anymore. i think i make a pretty damn good crab cake. i don't use a bunch of ingredients, and i bake mine, with the help of a cast iron skillet.
1 lb. of lump crab meat - picked through
8 saltine crackers - crumbled - (there's whole wheat saltines out there now!)
1 egg beaten
2 tablespoons of greek yogurt
1 tablespoon of dijon mustard
a good dash of worcestershire
1 tablespoon of old bay
1 tablespoon of fresh parsley
a squeeze of lemon juice
salt and pepper to taste
preheat oven to 400 degrees
combine everything in a bowl except for the crab to incorporate. once everything is mixed together, gently fold in the crab meat. do not over work it! divide meat to make 6 even in size crab cakes. using a cast iron skillet, heat to medium high and spray bottom with olive oil (not pam!, go buy an olive oil sprayer). put cakes in pan and cook for about 2-3 minutes until you get a nice golden crust. flip and put skillet into oven for 10 minutes or so until crab cakes have been warmed through. serve plain, with a lemon wedge, cocktail sauce or tartar sauce. hell, or all of the above!
make your own sauces. it doesn't take a lot of time and they are better for you. there are no extra additives and preservatives, and they just taste better!
click on the sauces above to see how i make mine.
