Crab Cake Bliss

Nothing gives you a better taste of the beach than homemade crab cakes.  When you make them at home they can be everything you dream of.  No filler, no over-mixed starchy batter, just melt-away crab goodness.

Anna's Crab Cakes


-3 large picked blue crabs (about 4 oz. blue crab meat)
-2 teaspoons Dijon mustard
-1/8 tsp sea salt
-1/8 tsp ground black pepper
-1/4 tsp ground ginger
-1 clove garlic, minced
-1/8 tsp ground cumin
-1/2 tsp lime juice
-1 egg
-1/2 cup Parmesan cheese, finely grated
-1 T parsley, chopped
-1 oz whole wheat bread, torn in small pieces
-2 1/2 T whole milk

1. In a small bowl, mix together the milk and bread.  Let sit for about a minute.

2. Add remaining ingredients to the bowl , minus the crab meat.  Mix together well wit a fork.  Add crab meat and mix until coated.

3. Heat a medium sized pan over medium heat with 2 T olive oil and 1 T butter.  Using a spoon, dollop mixture into hot pan, piling high rather than spreading thin.  Crab cakes are easiest to handle at about 2 inches wide.

4. Turn with a metal spatula after 1-2 minutes and cook 1 more minute.

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