Monday, April 28, 2014

Procrastination Recipe: Crab Cakes

I went home this weekend. It was rainy, chilly, snuggle under a blanket with a book weather. So naturally all I wanted to do was bake. I made butternut squash soup and made some homemade croutons to go with it (delicious), sweet bread, and then decided to spice things up with some crab cakes. 

2 cans lump crab
10 baby bella mushrooms
half of a bell pepper (I used green)
1 Tablespoon cajun seasoning
Salt and pepper to taste
1/2 cup pank crumbs
1 egg
Optional: shredded cheese

So I diced the mushrooms and pepper into the tiniest pieces. A timesaving option would be to toss them in a food processor for a couple of pulses but I didn't know where my dad's food processor was so I went the slow route. Open and drain the crab cans then combine with the veggies. Add cajun seasoning, panko and egg.

To make the patties I stuffed the mixture into a half cup measuring cup. It worked great. Then I put the patties in the fridge for about two hours to keep them firm.

I sprinkled each patty with a little more panko and some shredded mozzarella. I went the healthy route and baked them in a 325 degree oven until they started to turn golden-brown, but you are certainly welcome to fry them (probably will taste amazing that way). 

 I served them with a little mango salsa but I think a spicy aioli would be a perfect pairing.


Happy Eating!


No comments

Post a Comment

© Design + Renovation + Staging. All rights reserved.