We were in the grocery store looking at pickles (the refrigerated ones, mmmm) when I noticed a refrigerated can of crab meat. On a whim, I threw it into the cart so I could attempt crab cakes… You see, lately, probably 90% of my restaurant experiences have included crab cakes, and I’m a fan!
I wrote down my made-up recipe as I did this, but I evidently threw it away… I can’t find it anywhere! So we’ll just have to guess.
I know there was:
- 16 oz. of crab meat
- 1 onion, chopped and sauted
- some breadcrumbs (about 3/4 cup)
- Frank’s red hot sauce
- an egg or two
- a splash of lemon juice
- A bunch of melted butter
So, I mixed all of that together:
… and chilled it for a while so it wasn’t as goopy.
Then, I scooped 1/4 cup at a time into a little pile in some flour.
… then, sprinkled some flour on top and patted down a little bit.
After that, I picked up the lump and shaped it in my palms by tossing it back and forth between my hands lightly.
I pan-fried them in a little olive oil… probably about 3-4 minutes on each side.
… until they were golden and pretty yummy-looking.
The whole time, Zora was staring like this… hoping she’d get a little morsel that dropped to the floor by accident.
I sprinkled the crab cakes with some salt, and served them with steamed carrots (I think I was in a blandish mood).
Now, these were pretty decent-tasting… not your restaurant-quality entree crab cakes though. BUT! The next day, we discovered that the leftovers were FANTASTIC on sandwiches with some toppings and condiments. This would be the perfect crab cake for making po-boys.