Wednesday, August 31, 2011

... Crab Cakes ...

It is very hard for me to use the word or ingredient CRAB seriously.  Mostly because my darling Andrea and I have been calling eachother crab for the last few years after a brief obsession with hermit crabs.  This recipe and post is for her, obvs.

I needed a quick meal tonight and remembered I had a few cans of crab meat in my massive suburban pantry.  (Don't tell Ina Garten that I used canned crab meat.  She'll never forgive me.  We're best friends in my head, laughing as we pick fresh herbs from her Hamptons garden. Shut up. )

After a bit of internetting, I found the following recipe.  The original is a bit high on cholesterol and sodium.  You can omit the worcestshire if sodium is a concern and perhaps use egg alternative or two egg whites or vegan mayo in place of the regular to drop the cholesterol down.

Mmmmmmmmmmmmmmmmmmmmmmmmmmm. Nutritional information on the bottom is for original recipe with all the high fat fixins. Substitute away, friends.  And do yourselves a favor, sautee these in coconut oil for a touch of added sweetness.  Thank you to Laura and Tim for turning me on to that wonderful stuff!

Maryland Style Crab Cakes!

18oz crab meat, picked through for shells and drained if in liquid
4 tsp mayonnaise
1 egg1 1/2 tsp worcestershire sauce
1 1/2 tsp old bay seasoning
1 tbsp onion, grated
1/2 tsp dijon mustard
1 tbsp dried or 2 tbsp fresh parsley
6 tbsp crushed gluten free crackers or bread crumbs (aka 1 frozen waffle, toasted and processed)

Add egg to a large bowl.  Whisk until slightly frothy.

Whisk in mayo, worcestershire, old bay, onion, dijon and parsley until well combined.  Stir in crab meat.  Gently fold in bread crumbs/crackers.

Form crab mixture into 8 evenly sized, flat patties.  Think hockey puck sized.

Preheat a large skillet or griddle over medium heat.  Add 1 tbsp coconut oil to skillet.  Add crab cakes, cooking for 3 - 4 minutes on each side or until deep golden brown.  Try to only turn them once to lower the risk of cracking.



These were fantastic with a side of pasta (in lemon zest/juice, creme fraiche, veggie broth and green onions) and sauteed red and yellow peppers, also in coconut oil. Mmmmmm mmm.

Nutrition info (in 2 crab cakes) : 224 calories; 10g off at (5 saturated); 127mg cholesterol; 1131mg sodium; 13g carbohydrates; 2g fiber; 1g sugar; 18g protein


2 comments:

  1. I hope you saved one to put in your crabitat. So the other crabs know to stay in line, lest they become dinner.

    Also, glad you're loving the coconut oil!! nomnomnom

    ReplyDelete
  2. Hahahaha.

    I am obsessed. I cooked eggs in it this morning. Ah-mazing.

    ReplyDelete