Okay, now that we have that admission out of the way, I'm bringing you the second recipe of my Dinner Doctor book, which of course, I doctored a little myself.
First you will need:
(I accidentally left a few things out of the picture)
1. 2 slices of white bread (I had some hamburger buns I needed to use)
2 1 cup of fresh parsley (I thought it was way too much so you might cut it in half)
3. 4 scallions
4. 2 tbsp Mayo (I used my trusty light olive oil mayo)
5. 1 tsp of creole mustard ( I had dijon on hand and added a few dashes of hot sauce)
6. 1 tsp Worchester sauce
7. 1 egg
8. 1 lb of lump crab meat (found mine at costco with the canned tuna, but if you live coastal, fresh will be juuuuust fine)
9. lemon wedges for serving
Roughly chop the green onion and parsley so it will fit in a food processor.
Then, tear your bread into chunks so it will fit too. As I said, I used a hamburger bun. I also peeled off the crust because I'm neurotic.
Reminds me of a certain episode of Spongebob.
Pulse that up for about 30 seconds
Add your mayo, mustard, worchester, hot sauce, and egg. Then pulse it up a little more.
I'm not sure all this was necessary, but since it was canned crab, I drained it, rinsed it, and dried it off with a paper towel. Neurotic I tell ya.
Mix the bread crumb mixture (too much parsley in my humble opinion) with the crab meat
And make some cute little cakes!
I made small cakes rather than large ones recommended by the Dinner Doctor because you run less risk of them falling apart on you in the pan.
The book recommends frying them in vegetable oil which is probably fine, but I just put a little olive oil in the pan and just kind of seared them. With calphalon, I didn't even really need the oil.
About a minute on each side will suffice.
When they're done, squeeze some lemon on them.
And try to be nice and share!
The recipe also includes a sauce for them, but I rarely bastardize seafood in such a way.
REMEMBER, THIS RECIPE IS FROM A BOOK I'M GIVING AWAY!
DON'T FORGET TO ENTER!
Just looking at these makes me very, very happy. I think if I put the SpongeBob spin on them, even my picky kids might eat them. Yummy.
ReplyDeletep.s. I think we have the same tile backsplash. :)
Yum! Looks good!
ReplyDeleteBLASPHEMY!!!!
ReplyDeleteA G.R.I.T.S. (Girl Raised In The South), cooking Crab Cakes, and using only ONE part of the "holy trinity" ?!?!?!
The onion in a true SOUTHERN Crab Cake must be accompanied by bell pepper and celery!!
And a small dash of Zatarain's liquid crab boil would certainly help, since you are using "store-bought" crab, rather than catching and steaming and picking them yourself.
And hand-crushed saltine crackers (preferably rolled with an empty Bama jelly jar) would be better than bread.
ReplyDelete;^)
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