Today, I decided it was high time that I get back into my kitchen and cook a little bit. For the last several weeks, I’ve been crazy busy with work and family that I just haven’t made much time to cook for myself.
So I decided to make one of my absolute favorite foods – crab cakes. Crab is one of the very few sea foods that I will eat – except for fish. It is sweet, tender and delicious. Besides freshly steamed, cracked and dunked in hot butter – crab cakes are my favorite way to enjoy crab meat.
Despite being landlocked and missing an ocean near by, Whole Foods does have fresh crab from Florida – for a price. Since I only get it a couple of times a year, I figured it was OK to spring for the jumbo lump.
Crab cakes are pretty easy to make too. Just a few simple ingredients bring everything together and you have a quick, easy and scrumptious entree.
1/3 cup mayonnaise
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon seafood seasoning blend
1 pounds jumbo lump crabmeat
1 cup fresh breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
Mix together the first 6 ingredients, then gently fold in the crab and breadcrumbs. In a large skillet melt the butter and olive oil over medium heat. Now form the crab cakes, using a 1/3 cup measuring cup form the crab cakes – this recipe will make about 9 cakes.
When the oil and butter are hot, cook the cakes for about 5 minutes per side or until dark golden brown.
For the sauce:
2 tbsp mayonnaise
2 tbsp dijon mustard
2 tsp lemon juice
1/2 tsp Worcestershire sauce
1 tbsp chopped chives
salt and pepper
Mix together and top the crab cakes.