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
-1/2 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.