Wednesday, August 10, 2011

Crab Cakes

So the image is not mine (I'd forgotten to charge my camera battery) but it's basically what they looked like once I finished. I took a very basic recipe that actually called for fake crab and spiced it up the way that I do and came out with a DELICIOUS way to use up the oodles of leftover crab we had from our family reunion.

Here is how it went:

You will need:

3/4 cup flaked crab (I used locally caught fresh stuff but use what you can get)
2/3 cup fine bread crumbs ( you may need more and you WILL need some additional ones to coat the crab cakes)
1/2 cup lemon juice (fresh or bottled)
3 eggs, beaten (not that advocate the beating of any of your food... hehehe)
1 tbsp parsley (freshly chopped or dry flakes)
1 tsp granulated garlic
1 tbsp dill
1 tsp dry mustard powder

Mix the wet ingredients with the bread crumbs and spices and then fold in your crab. You may or may not need more bread crumbs depending on how wet your mixture is and how easy it is to make into little patties. You can also add extra lemon juice if it's too dry with what you have in it already. Once you make the patties, coat them in some extra bread crumbs.

Then heat some oil in a frying pan on the stove. I used leftover bacon grease (I know, I know... not very health conscious but it was TASTY!). Fry the crab cakes until they are golden brown on both sides (it's about 4 minutes per side).

Plate 'em and eat 'em!!!


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