We decided to stay in and cook on Saturday night. For most people that’s normal but we eat out A LOT. And not because we are livin’ it up out on the town – just different work schedules and travel. I was itching to cook since I rarely do during the week. I really enjoy cooking but never plan ahead to have the right ingredients at home during the week, especially if I’m out of town a couple days. I am in awe of families that put dinner on the table every night with entrees and healthy sides.
I ended up making crab cakes, tartar sauce, a homemade salad dressing (that had to sit for 24 hours – whoops – no salad that night), and a jello pudding salad that I grew up eating. The crab cakes were fantastic. I don’t say that to brag – I didn’t develop the recipes! I combined two very similar recipes from trusted cookbooks. I added/subtracted from both.
I know some may think it is sacrilege but I used the pasteurized lump crab meat you buy at the refrigerated seafood counter. They come in 1lb cans. ; Not cheap but a good compromise between fresh and the canned stuff in the tuna section.
Next time I make these, I’ll make 6 crab cakes. These were too thick and had to stay in the skillet too long. They tasted great but were a little more brown than I would have liked (just visually). I will absolutely make again!
1 pound fresh or pasteurized lump crab meat
1/2 cup scallions
2 teaspoons Old Bay seasoning
1/4 cup mayonnaise
1 large egg (I beat mine first)
1 tablespoon Dijon mustard
Salt and pepper
4-6 tablespoons breadcrumbs
1/2 cup flour (for dredging)
2 tablespoons butter
2 tablespoons vegetable oil
Mix the crab, mustard, scallions, Old Bay, egg and mayo. Add some salt and pepper.
Add breadcrumbs gradually – just enough to bind the mixture. I used 5 tablespoons. (one recipe called for 6T; one called for 2T). Combine.
Refrigerate for 30 minutes.
Form into 4-6 cakes.
Heat the pan for a couple minutes, add butter and oil and heat.
Place flour in shallow dish. Add salt and pepper. Dredge cakes in flour.
Carefully add crab cakes to skillet and cook approximately 5 minutes per side.
(and the money shot didn’t turn out – ugh! My kitchen is just too dark)