We’ve been battling a late winter storm here in New England. Wind gusts over 50 mph and 18″ of snow.
Gross. Not my cup of tea.
We have plans to breed our goats this spring and are looking at a late summer kidding. Piglets will be born soon and a good number of our seedlings have sprouted! I’m ready to plant the next few batches.
Needless to say the snow and winds can stop any time now and I once again can’t help but cook foods that remind me of summer.
It gets me thru.
I need my fresh and light foods. And maybe a margarita or two.
That helps too.
I should preface the rest of this post by saying that there are a lot of ingredients in these decadent crab cakes, but the mixture is so delicious I’ve used it for crab cakes one night, and in crab melts the day after AND in cheesy crab stuffed mushrooms. Depending on how many you’re serving this recipe does make enough to do double or even triple duty.
- 1 small yellow onion, minced
- 1/2 a red bell pepper, minced
- 1 stalk of celery, minced
- 2 cups of oyster crackers, crushed
- 8 oz, lump crab meat (fresh no imitation meat)
- 2 tbsp butter
- 1 egg, beaten
- 1/2 tsp old bay seasoning
- 1/4 tsp garlic powder
- 2 tbsp mayo
- 1-2 sunflower oil, or canola oil
- A good pinch of salt and pepper
- 1/2 of a good cheese blend. I used asiago, Parmesan and cheddar. (Use your favorite)
Stir in the garlic powder, old bay and salt and pepper, cooking for a minute longer.
At this point you could make stuffed mushrooms OR add in your mayo!!
In a non stick skillet heat your sunflower oil.
Form your Crab Cakes in 1/4 c measurements. Form them into balls and place in the hot oil, flattening the tops with your spatula to your desired thickness.
Cook for 1-2 minutes per side until each side is dark golden brown and the center is warm but still creamy.
I like to top these with a siracha mayo– just a tbsp or two of mayo mixed well with a tsp of hot sauce.
Eat these with a delicious Chicken Saltimbocca (I’ll post that recipe later)