Crabby Crab Cakes!
Its true what they say…
Never go to the grocery store when you’re hungry! This is a problem for me because, typically I’m always ready to eat. Lol! Not starving hungry, but never just so full that I wouldn’t indulge in something tasty. Strolling the aisles of the grocery store always gives me ideas on things to cook. So this past weekend when my daughter and I went on our big shopping trip (because I usually have mini trips every other day) and I was cruising to the seafood department to get some prawns for Shrimp Taco Zucchini Boats, I saw this lump crab meat practically jumping off the shelf into my cart!
Impulse food buying at its finest
*sighs* I always do that. Anyway, I originally thought about making some Seafood “Pasta” Salad, but when I happened upon this gorgeous Rib Eye the meat monger had just put out, Surf’N’Turf became my menu!
For this recipe, I will show you how I made the Surf portion of the meal, yummy Crab Cakes!
You will need the following ingredients:
– 1 (16oz) container of Lump Crab meat (fresh)
– 1 egg
– 2 tablespoons of mayonnaise
– 1 ½ tablespoons of brown mustard
– juice from half of a fresh lemon (keep the other half, sliced for serving)
– 12 Ritz crackers, crushed
– 1 tablespoon fresh flat-leafed parsley, chopped
– 2 tablespoons butter
First you want to drain and water off the crab meat and carefully sift through the pieces to make sure there are no shells. This can take a while because those tiny pieces often get missed and are definitely no good to bite into. **Be careful not to break apart your lump pieces of meat. We want good chunks of crab in these cakes!
Next, you want to put the Ritz crackers in a food processor to crush them, or you can put them in a sandwich bag and use the bottom of a glass to break them up really good.
You can do this next step 2 ways:
1) You can combine the mayo, egg, mustard, and lemon juice in a bowl and whisk together, then gently combine all the ingredients in a medium to large bow with the parsley and Ritz crackers. OR
2) You can beat the egg in a spate bowl and then combine all the ingredients in a medium to large bowl, including the parsley and Ritz crackers to gently mix together. For this go round, I put all my ingredients in a bowl and gently mixed them together.
Once you have the parsley, Ritz crackers and other ingredients all mixed together, form 6 balls of the mixture. Set each on a dish and refrigerate for at least an 1 before cooking.
The final step is to melt the butter in a skillet and once the butter starts to bubble on top, place all the crab cakes in on medium high heat. Brown on each side for about 3 minutes, until the crab cakes are golden brown.
Serve with a lemon wedge & Enjoy!
I hope you enjoy this recipe. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.