Tuesday, March 16, 2010

Crab Cakes with a Kick

This is the reason I got into cooking....

Because even though a can of Jumbo Lump Crab can cost $20 (in which I almost dropped the can on my foot) you would never be able to get really good crab cakes for that cost.

And there aren't usually leftovers either...

This was the first time I have experimented with making crab cakes. Warned by others about making them too dry with too much breadcrumb or overseasoning them, I had just written them off.

But I was grocery shopping and bored...So I decided to dive head first into crab infested waters.

When researching recipes I noticed that alot always included dijion mustard to go along with the mayonnaise mixture. I added Sriracha  instead...It had a tiny kick that didn't overpower but added some interest..

I really loved them and when we were eating them hubby didn't say a word. Confused I asked him what he thought..."These are great, right?" All I got was a nodded head. Sometimes non-verbal comments are the best compliments.

Crab Cakes with a kick
1 lbs Jumbo Lump Crabmeat
Juice of 1 lemon
1/2 cup Italian style breadcrumbs
1 large egg
1/4 cup mayonnaise
1/2 tbsp Sriracha
1 tsp Salt

Pick through your crab meat to make sure there are no shells. Then in a bowl mix egg, mayonnaise, lemon juice, Sriracha, and salt. Add crab meat and combine. Then add the bread crumb. Mixture should just come together and may seem a little wet.

Fry crab cakes in 2 tbsp olive oil on med high heat cooked through. Serve with wilted greens on the side or with slaw.

Enjoy the quiet of a non-speaking spouse and take note of the head bobs.

1 comment:

  1. Too funny, crab cakes are what lead me to cooking too!

    Can't wait to try your recipe.


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