Crab Cakes – none of that filler stuff!

Oh again, I profess my love for crab. If you are allergic, I am quite sad for you. This will be my last post for crab for a while, so just stick it out!

Yesterday it was crab dip. Today it is the glorious crab cake.  Most people are particular about their crab cakes and for good reason.  There should not be a bunch of filler of bread crumbs and such.  There should never be anything that even resembles faux crab.  While I would love to be able to buy fresh crabmeat, I don’t live close enough to the ocean for such glorious things.  But PLEASE do not purchase canned crabmeat for this recipe.  If you have to, make sure that it is at least lump or claw meat. 

While living elsewhere, I discovered a brand called Blue Star.   They are headquartered in Miami but sell their products all over the US.  Their website is clunky and a bit non consumer friendly, but I will look past that since they sell crab meat in my local grocery store.  Do you want to know what it looks like? 

lump-meat6oz-emboss

I know, not pretty.  But it is the best option for a reasonable price. 

Because that little pouch turns into this.  These gloriously tasty crab cakes.  Crab cakes that taste like restaurant quality.  Crab cakes that don’t have a ton of filler.  Crab cakes that are making my mouth water as I type and look at that picture. 

crab-cakes

 

Chesapeake Bay Crab Cakes – adapted from Better Homes and Gardens

Serves 3-4

1 egg slightly beaten
1 cup bread crumbs (I like fresh, but any will work)
3 tbsp mayonnaise or salad dressing ( I like Miracle Whip)
2 tbsp onion, finely minced
1/2 tbsp parsley
1 tsp Old Bay seasoning
1/4 tsp pepper
1 lb crab meat
Directions
1. Preheat oven to 450 degrees
2. In a medium bowl, combine egg, bread crumbs, mayonnaise, onion, parsley, Old Bay and pepper. 
3. Gently add crab meat and fold into mixture.
4. Shape into 8 – 2 inch rounds.
5. Bake on a greased baking pan for 12-15 minutes, until golden brown.  You can also pan fry these in 2 tsp of oil, but I find that they cook more evenly and maintain their shape much better in the oven. 

I like to serve these with some crispy baked fries.  Slice one potato per person into 6-8 wedges.  Drizzle with olive oil and sprinkle with Old Bay seasoning.  Bake at 450 for 45-60 minutes, turning once, depending on desired crispness. 

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3 thoughts on “Crab Cakes – none of that filler stuff!

  1. I want these so bad right now! I can’t wait to try my first forray into cooking with crab this weekend. I’m determined to try both crab recipes. And think I might have to order seafood on my dinner date tonight. Because DAYUM, those look yummy.

  2. Nice layout! Just wanted to tell you that I made these this past week and not only did they taste delicious but they were amazingly easy to make. My fries need some work though. Thanks for sharing!

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