Put crab cakes on a restaurant menu, and it's gonna sell out pretty quick. They're a favorite all season long. Crab cakes are actually a type of fish cake popular through out the U.S. The ingredients may vary but every recipe I've come across always contain bread crumbs, mayonnaise and eggs. And then you can add whatever seasonings desired. So, don't be shy, experiment. Usually served as an appetizer, it's an easy dish to prepare at home. In the Rivera clan we love crab cakes. The preferred topping for crab cakes is tartar sauce. With or without the tartar sauce, we eat them for breakfast with eggs, and an an entrée for dinner with rice, veggies or whatever.
The recipe given follows the traditional method of frying in butter (if you're worried about cholesterol intake, you can substitute olive oil). Or you can bake the suckers: just preheat oven to 375 degree F. and bake for 15 minutes or until golden brown.
1/3 cup seasoned bread crumbs
2 6-oz. cans crab meat, drained
1 egg, lightly beaten
1 small onion, chopped
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 tablespoons butter
1. In a medium-sized bowl combine all ingredients, mixing by hand, Form into good-sized patties, about 1/2-inch thick.
2. In a large skillet (I prefer cast-iron) heat butter over medium heat. Fry patties until golden brown, about 3-4 minutes on each side.
Yield: 4 servings (about 8 patties).
Labels: Andalusia, Anna Jones, Baguette, Bell pepper, Black pepper, BNN (Dutch broadcaster), Boston butt, BYOB, Cookware and bakeware, Olive oil