Monday, March 22, 2010

Crab Cakes!

1 8 oz container of fresh crab meat
3 tablespoon mayo
1 tablespoon stone ground mustard
1 egg beaten
2 tablespoon diced green onion
2 tablespoon diced red pepper
1 tablespoon chopped fresh parsley
1/4 teaspoon old bay seasoning
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/3 cup whole wheat Ritz crackers crushed up like bread crumbs
1/4 cup whole wheat Ritz crackers crushed up like bread crumbs
1/4 tsp red pepper sauce
2 tablespoons butter

Combine mayonnaise, mustard, parsley, old bay, egg, lemon juice, red pepper sauce and Worcestershire sauce.

Put crab meat in a bowl. Go through it and remove any shell or cartilage. With a spatula or wooden spoon, fold in mayonnaise mixture and the crackers. Shape into 8 crab cakes and press gently into reserved crumbs. Cover and chill for 1 to 2 hours.

Heat butter in pan and fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with Remoulade (mix 2 TBS mayo, 2 TBS stone ground mustard & 1/4 tsp red pepper sauce).

These were SO good! I was a little intimidated at first since I am not a big seafood eater besides crab, lobster or clams and don't cook much with seafood at home. I was wrong, there was no reason to be - these were really easy and really good! We had ours with spinach salad with a home made lemon dressing that was super good and super easy as well - mix some lemon juice with some olive oil and a small minced clove of garlic - heavenly!

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